Tarrazú

Tarrazú

Tarrazú is Costa Rica’s most prestigious and highest-producing coffee region, often referred to as the "Burgundy" or "Bordeaux" of the coffee world. Located approximately 70 kilometers south of San José in the Los Santos zone, it is defined by its smallholder farmer culture and a focus on premium Strictly Hard Bean (SHB) quality. 

1. Geography & Terroir

Altitude: Tarrazú is the highest coffee-growing region in Costa Rica, with plantations spanning 1,200 to 1,900 meters (approx. 3,900–6,200 feet) above sea level.

Climate: The region experiences a well-defined seven-month rainy season (May–November) followed by a five-month dry season (December–April) that aligns perfectly with the harvest, ensuring uniform ripening of cherries.

Soil: Predominantly volcanic and sedimentary, the soil is rich in minerals like potassium and phosphorus, which encourages slow, sugar-dense cherry maturation. 

2. Production & Scale

Volume: Tarrazú is the country's largest producer, accounting for roughly 33–35% of Costa Rica's total national output.

Smallholder Focus: Production is driven by over 1,300–2,000 producer families, many of whom manage farms smaller than 5 hectares.

Denomination of Origin: Coffee from the "Los Santos" zone (San Marcos, Santa María, and San Pablo) holds a protected Denomination of Origin (DO) status, guaranteeing its provenance and quality standards. 

3. Varietal Profile

Primary Varietals: The region is dominated by Caturra and Catuai, both of which are compact Arabica varieties that thrive at high elevations and produce excellent sugar concentration.

Specialty/Exotic Varietals: Farmers increasingly cultivate prestigious varieties such as Geisha (or Gesha), Villa Sarchi, Bourbon, and Typica to target the specialty market. 

4. Flavor & Processing

Flavor Profile: Known for its vibrant, citrus-like acidity and heavy, round body.

Sweetness: Notes of brown sugar, toffee, vanilla, and honey.

Fruit: Distinct flavors of orange zest, red apple, plum, and tropical hints.

Depth: Undertones of dark chocolate and cocoa nibs.

Processing Innovation:

Washed: The traditional regional hallmark, emphasizing clarity and bright acidity.

Micro-Mills: Tarrazú pioneered the "micro-mill revolution," allowing small farmers to process their own coffee using Honey (White, Yellow, Red, Black) and Natural methods to achieve unique, wine-like, or syrupy profiles.