Costa Rica San Rafael Tarrazú is sourced from 1,300 producer families in the Tarrazú region of southern San José. The Central Valley is sheltered between the Pacific Coast and the Talamanca Sierra—a geography that traps coastal moisture, retaining it as precipitation. Caturra and Catuai varieties experience ideal growing conditions here with high altitudes and ample sunlight. After harvest, this lot is processed and meticulously sorted at Beneficio Palmichal. Tarrazú has long been recognized for superior coffee. In 2019 it a received Denomination of Origin certification, a legal distinction that, like Champagne in France, can only be applied to coffees from the area.
Elevation
1200-1800 MASL
Process
Washed
Cultivar
Cataui and Caturra
Impact
Conventional
Costa Rica San Rafael will appeal to anyone looking for a coffee with a rich, satisfying body and flavors of sweet almond brittle, clover honey, and fresh Navel orange. These notes appear across all roast levels, each highlighting different nuances. In the light roast, the orange’s bright acidity shines while the almond brittle softens into a delicate raw almond and fresh honey essence. At a medium roast, the fruit ripens, the nutty qualities deepen, and a subtle sweet chocolate note emerges. The medium-dark roast presents a syrupy body, with the orange acidity retreating and flavors of brown sugar, almond brittle, and caramel taking center stage. Finally, the dark roast emphasizes baker’s chocolate and almond brittle while maintaining that syrupy body.
Costa Rica San Rafael will appeal to anyone looking for a coffee with a rich, satisfying body and flavors of sweet almond brittle, clover honey, and fresh Navel orange. These notes appear across all roast levels, each highlighting different nuances. In the light roast, the orange’s bright acidity shines while the almond brittle softens into a delicate raw almond and fresh honey essence. At a medium roast, the fruit ripens, the nutty qualities deepen, and a subtle sweet chocolate note emerges. The medium-dark roast presents a syrupy body, with the orange acidity retreating and flavors of brown sugar, almond brittle, and caramel taking center stage. Finally, the dark roast emphasizes baker’s chocolate and almond brittle while maintaining that syrupy body.
Costa Rica San Rafael will appeal to anyone looking for a coffee with a rich, satisfying body and flavors of sweet almond brittle, clover honey, and fresh Navel orange. These notes appear across all roast levels, each highlighting different nuances. In the light roast, the orange’s bright acidity shines while the almond brittle softens into a delicate raw almond and fresh honey essence. At a medium roast, the fruit ripens, the nutty qualities deepen, and a subtle sweet chocolate note emerges. The medium-dark roast presents a syrupy body, with the orange acidity retreating and flavors of brown sugar, almond brittle, and caramel taking center stage. Finally, the dark roast emphasizes baker’s chocolate and almond brittle while maintaining that syrupy body.
Costa Rica San Rafael will appeal to anyone looking for a coffee with a rich, satisfying body and flavors of sweet almond brittle, clover honey, and fresh Navel orange. These notes appear across all roast levels, each highlighting different nuances. In the light roast, the orange’s bright acidity shines while the almond brittle softens into a delicate raw almond and fresh honey essence. At a medium roast, the fruit ripens, the nutty qualities deepen, and a subtle sweet chocolate note emerges. The medium-dark roast presents a syrupy body, with the orange acidity retreating and flavors of brown sugar, almond brittle, and caramel taking center stage. Finally, the dark roast emphasizes baker’s chocolate and almond brittle while maintaining that syrupy body.
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