COSTA RICA TARRAZU

Costa Rica Tarrazu Coffee offers a rich, chocolatey flavour from the renowned Tarrazu region, celebrated for its fertile volcanic soil. Crafted using the Neuhaus Neotec system, each cup is a perfect harmony of taste and heritage.

Enjoy a full-bodied brew with every sip, whether as a morning pick-me-up or a relaxing evening indulgence. Discover the delightful taste and aroma that have captivated coffee enthusiasts around the world.

What is Costa Rica Tarrazu Coffee
Costa Rican Tarrazu Coffee hails from the picturesque Tarrazu region, known for its fertile volcanic soil and ideal elevation. Harvesting typically occurs between November and March, when the cherries mature to perfection.

The journey begins with careful hand-picking, ensuring only the best beans are selected. These beans undergo meticulous wet processing, preserving the signature flavour profile.

Costa Rican Coffee’s origins trace back to 1779, introduced by Spanish settlers. By the 19th century, it became Costa Rica’s most profitable crop, surpassing tobacco. The Tarrazu region earned its reputation due to distinct climatic and geographical conditions, enhancing the coffee’s quality.

Smallholder farmers, cultivating less than 12 acres each, play a crucial role in production. England was the principal recipient until the Second World War. Known for complex flavours and irresistible aroma, Costa Rica Tarrazu Coffee remains a favourite, enjoyed by connoisseurs worldwide.

Protect the Work in Every Bean

Freshness isn’t simply about time — it’s about control. Exceptional coffee deserves storage that honors the craft behind it. These principles keep your beans expressing their full origin character, processing detail, and intended flavor potential.

The Essentials
– Store whole beans in an airtight, opaque container. The original bag with its one-way valve is designed for this — simply press out excess air, roll the top down tightly, and secure it.
– Keep in a cool, dark cupboard, stable between 15–25°C. Avoid stoves, windowsills, and warm appliances.
– Grind on demand. Grinding just before brewing is the single most effective step to preserve volatile aromatics.

What to Avoid
– Fridge storage. Coffee is hygroscopic — it absorbs moisture and odours readily. Condensation from repeated opening and closing degrades the beans rapidly.
– The four agents of staling: oxygen, heat, light, and moisture. Control them relentlessly.

Freezing: A Precision Tool
Freezing suspends peak quality when done correctly — and damages it when done carelessly.
– Portion into single-brew or 2–3 day amounts before freezing.
– Seal in airtight vacuum bags, or press all air from heavy-duty zip-top bags.
– Grind directly from frozen (no thawing required — modern grinders handle this well), or let the sealed bag reach room temperature fully before opening to prevent condensation.
– Never refreeze.

Rest Matters: The Peak Window

There is no universal peak window. Resting requirements depend on bean density, processing method, and roast profile.

Many coffees reach full expression between 2 and 4 weeks post-roast. However, exceptionally dense, high-grown lots — such as top-tier Geishas or other high-altitude selections — often need extended rest. These coffees degas slowly and can reach their full aromatic and structural peak at 40, 50, or even 60+ days. Opening too early risks muted aromatics, hollow body, and a carbonic sharpness that masks the coffee’s true character.