Tarrazú Coffee: Introduction to Costa Rica's Tarrazú Region | Costa Rican Tarrazú Coffee

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Introduction to Costa Rican Coffee

Costa Rica produces the most stable quality coffee among Central American countries. Coffee production has a very long history, with exports to the UK dating back to the 19th century. In Costa Rica, the Robusta variety (used for canned coffee) is legally prohibited from cultivation, with only Arabica varieties being permitted. The best quality producing regions are Tarrazu, West Valley, and Central Valley. In recent years, due to rising land costs, coffee production has decreased and cultivation costs have risen, making good coffee difficult to obtain.

Coffee trees were introduced to Costa Rica from Cuba in 1729, with only high-quality Arabica varieties being cultivated. In 1989, the country legally banned the cultivation of Robusta varieties. Costa Rica maintains the most stable quality among Central American nations.

The Seven Major Coffee Regions

The seven major producing regions are: Tarrazu, Tres Rios, Orosi, Central Valley, West Valley, Turrialba, and Brunca.

Tarrazu Region

The Tarrazu region is located in a volcanic area at altitudes reaching 2000 meters. It features fertile volcanic ash soil and a high-altitude, cool environment, producing coffee beans with rich flavors, bright quality acidity, and a pure, clean texture.

Costa Rica's Coffee Excellence

The seven main coffee-producing regions of Costa Rica are distributed from northwest to southeast along the inland central plateau. The country's volcanic terrain provides fertile volcanic ash, moderate and suitable temperatures, and stable, abundant rainfall—all factors contributing to coffee becoming one of Costa Rica's main agricultural products.

Because Costa Rica's coffee industry began developing in the mid-18th century, it was the first country in Central America where coffee was introduced and cultivated. With its long history, the coffee organizational system from production to sales is well-established. In terms of both quality and quantity, Costa Rican coffee has consistently received worldwide recognition and has been rated as world-class high-quality coffee.

Tarrazu Coffee Characteristics

Tarrazu coffee beans represent the highest grade SHB (Strictly Hard Bean) in Costa Rican coffee classification. They feature rich coffee oils, balanced aromatics, mild chocolate fragrance, and sweet entrance notes, making them widely popular globally and among the world's finest coffees.

Coope Tarrazu RL

Coope Tarrazu RL (Tarrazu Cooperative) was established in 1960, starting with 228 small coffee growers. Today, they are Costa Rica's largest coffee cooperative, with 3,000 producers producing over 110,000 bags of green coffee.

Coope Tarrazu RL greatly cares about the profits of small producers, providing members with services such as credit, agronomic technical consultation, guaranteed purchase prices, and investments in other areas including gas stations, large supermarkets, and retail stores.

Brewing Recommendations

FrontStreet Coffee suggests pour-over parameters for Costa Rican Tarrazu:

V60/90°C/1:15 ratio/Time: 1 minute 50 seconds

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans. They also provide online store services: https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473