Why is Costa Rica's Tarrazú Region So Famous?

Tarrazú: Costa Rica's Premier Coffee Region

Coffee produced in Tarrazú is known for its exceptional quality and enjoys a prestigious reputation in the specialty coffee world. It has become one of Costa Rica's most famous and outstanding coffee-producing regions, consistently appearing on the winner lists of the Cup of Excellence (COE) competition. In this year's COE ranking, 22 out of 30 coffees came from the Tarrazú region. What makes the Tarrazú area so special?

A Rich Coffee Heritage

Costa Rica was the first country in Central America to cultivate and export coffee, beginning cultivation in the early 18th century and starting exports by the early 19th century. The country naturally possesses an ideal environment for coffee cultivation and places great importance on the coffee industry, continuously striving to produce high-quality coffee. The government has even issued bans prohibiting the cultivation of any coffee varieties other than Arabica.

Coffee cultivation is mainly concentrated in the mountain ranges of central Costa Rica, divided into eight major coffee-producing regions. Among these, Tarrazú stands out as the most renowned, being one of the largest and highest-altitude coffee-producing regions.

Ideal Growing Conditions

Tarrazú is located in the southeastern part of the province of San José, the country's capital. Surrounded by numerous volcanoes and national forest parks, it benefits from the climate-regulating effects of Pacific and Atlantic ocean currents and sea breezes. This results in cool temperatures with an average of 19°C. Coffee grows in mountainous areas at elevations between 1,500-2,100 meters, without the use of pesticides or artificial fertilizers, providing an exceptionally favorable growing environment.

Thanks to the early development of the coffee industry in the country, coffee farmers have accumulated extensive experience and ample financial resources over many years. This combination of favorable timing, geographical advantages, and human expertise has created a virtuous cycle for the Tarrazú region's coffee industry, maintaining consistently high coffee quality. Consequently, the coffee produced is known for its mild flavor, high acidity, aromatic profile, and rich texture. It tastes extremely balanced and is highly popular among coffee enthusiasts.

Notable Subregions and Protection

Currently, the Tarrazú region also includes several well-known subregions such as Los Santos and Dota. It is home to many renowned coffee estates, including Hacienda Mirazu and Hacienda San Isidro Labrador.

Due to Tarrazú's considerable fame, many coffee producers have misused the "Tarrazú" name to obtain higher profits. To prevent this situation, the Costa Rican government registered "Café de Tarrazú" as a designation of origin with the European Union and the World Intellectual Property Organization (WIPO) in 2019. The aim is to protect this unique Tarrazú region and Tarrazú coffee worldwide.

Coffee Classification System

Ninety-five percent of coffee beans produced in the Tarrazú region are classified as Strictly Hard Bean (SHB). SHB is part of Costa Rica's coffee grading system. Like most Central American coffee-producing countries, Costa Rica classifies coffee based on the altitude of cultivation. Costa Rica believes that higher altitudes result in lower temperatures, causing coffee cherries to mature more slowly. This extended maturation period allows for greater accumulation of sugars in the coffee, resulting in richer flavors, better density, and superior hardness.

The classification is mainly divided into three levels: SHB, GHB, and MHB. SHB (Strictly Hard Bean) refers to green coffee beans grown at altitudes above 1,200 meters. GHB (Good Hard Bean) is grown at altitudes between 1,000-1,200 meters. MHB (Medium Hard Bean) refers to coffee beans grown below 1,000 meters.

FrontStreet Coffee's Tarrazú Selection

At FrontStreet Coffee, we currently offer five different coffees from Costa Rica, all from the Tarrazú region. Our introductory selection series features coffee from the Tarrazú region, using the common Costa Rican varieties Caturra and Catuai. After brewing, it reveals notes of sweet orange, chocolate, and nuts, with an overall balanced profile and a persistent aftertaste.

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