Tarrazú sits in the foothills of the Quepos Mountains where this region’s high altitude creates nuanced flavor profiles that are considered some of the best in the world. The region has rich, volcanic soil, and when combined with the cool climate and high altitude produces a coffee that has a striking acidity and a rich, full body. Coffee is the primary source of income in the region, which is made up of a patchwork of small, independently-owned coffee farms. ROAST: Light to Medium BEAN ORIGIN Region: San Marcos de Tarrazú Varieties: Arabica, Caturra & Catuai Altitude: 1,300 - 1,700 meters Soil Type: Volcanic Harvest: October - March Processing: Washed Drying: Sun/Patio or raised beds TASTING NOTES Aroma: Intense, floral Flavor: Cocoa, brown sugar, cinnamon, tropical citrus, green apple Aftertaste: Clean, sweet, light floral, balanced Acidity: Crisp & bright Body: Medium, silky, smooth