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Coffee production in the Tarrazu region in Costa Rica was started by two brothers - Estanislao and Jose Ureña Mora, who produced their coffee from two hectares of land. Nowadays, Tarrazu is the biggest innovation-driven coffee region in Costa Rica, producing SHB (Strictly Hard Bean) quality coffee. Processed through the honey method, it retains 70% of the mucilage on the bean before further processing, ensuring its distinctive sweetness.

Coffee profile

Sub-region: Tarrazu
Co-op: Coope Dota
Altitude: 1500 - 1800 m.a.s.l
Arabica Varieties: Caturra, Catuai
Process: Washed & Honey
Taste notes: caramel, chocolate, honey, peach