Costa Rica Tarrazú coffee is often called the “classy all-rounder” of the specialty world. With its sweet citrusy zing, clean body, and silky balance, it’s a favorite for both beginners learning to roast and seasoned pros fine-tuning a profile.
📍 Where It’s Grown
Tarrazú is one of Costa Rica’s most famous coffee-growing regions, nestled in the country’s central highlands. Coffee grows here in rich volcanic soil, and cool nights help the cherries ripen slowly—producing dense beans with layered flavor.
- Region: Tarrazú, San José Province, Costa Rica
- Altitude: 1,400–1,900m
- Varieties: Caturra, Catuai
- Processing: Washed (mostly), Honey, or Natural
Costa Rica is also known for innovation in processing, especially with the honey process—a sweet spot between washed and natural methods.
☕ What It Tastes Like
- Washed Tarrazú: Sweet orange, milk chocolate, balanced acidity
- Honey Process: Stone fruit, syrupy, smooth finish
- Natural Process: Berry and plum, heavier body
Cup profile: Sweet + citrus + clean. Easy to drink, easy to love.
🔥 How to Roast It
For Beginners:
- Start with a medium roast to bring out sweetness and body.
- Charge around 360–370°F (~182°C).
- Aim for first crack around 9–10 minutes, with about 45 seconds of development.
For Advanced Roasters:
- For washed beans: Extend the Maillard phase to bring out brown sugar and cocoa.
- For honey/natural: Manage airflow to reduce “dry” fruit flavor and encourage smooth texture.
- Try split roasts to blend citrusy light with sweet medium body.
💡 Tarrazú is forgiving—great for learning to stretch phases without losing flavor.
☕ Best Brew Methods
| Method | Highlights | Notes |
|---|---|---|
| V60 | Bright and clean | Best for washed process |
| Aeropress | Balanced sweetness | 1:15 ratio, gentle stir |
| Espresso | Creamy citrus + chocolate | Medium roast with 30s extraction |
| French Press | Smooth + low acidity | Coarse grind, long steep for body |
You can roast Tarrazú beans across a wide spectrum—light for bright citrus, or medium for a rich and mellow cup.
👩🌾 The Farmers Behind the Bean
Costa Rica is one of the most organized coffee-producing countries, with many small farms linked to co-ops or family-owned micromills. Many use eco-friendly mills and focus on sustainability and traceability.
Honey and natural processing are often done on raised beds, with careful drying over days or weeks depending on the weather.
❓ FAQs
Q: Why does my Tarrazú roast taste too sharp?
A: It may be too light or underdeveloped. Try a medium roast for smoother results.
Q: Can I roast it dark?
A: You can—but you’ll lose the bright citrus. If going dark, use honey or natural process for more body.
Q: Which process should I try first?
A: Start with washed for clean, balanced flavors. Then explore honey for a sweeter cup.
