Tarrazu coffees are grown in altitudes over 3,900 feet, allowing them to be designated SHB-single hard bean, the highest classification in the Costa Rican system. Grown in rich volcanic soil and high altitude make this one the finest coffees in the world.
Tarrazu coffees are famed for snappy, strikingly clean flavor. Known as a “classically complete” coffee, they’re crisp and medium-bodied, with tangy citrus flavor and a fine, satisfying aroma. Tarrazu cups wonderfully at all but the lightest and darkest of roasts.
The aroma is floral and sweet like honey. A nice medium bodied, smooth & creamy cup of coffee with little stronger floral aspect, medium to low acidity. It does get a good lemongrass tone at lighter roasts with a soft fruit tone as the cup cools, crisper cup with a slight nutty tone. Turns much more chocolaty into the medium or dark roasts. The cup finishes with a pleasantly surprising spiciness. This is a savory cup of coffee with wonderful complexities.
Easy to roast and good from light to dark. Will roast a little two toned, make sure everything is through first crack before cooling it out. Medium roasts are where thought it to shine, well balanced and smooth; might be a little mild for some. Darker roasts are slightly edgy but great pronounced dark chocolate tones balancing with some smoky and toasty notes, a good combo.
William Thesing (verified owner) –
I’m pretty new into this roasting hobby, but I take my hobbies seriously, always wanting to excel.
This was my 1st Costa, and glad I chose it. I’m using an SR 500 for now, and all of my roasts have gone very well.
I enjoy dark roasts with body, chocolaty and nutty flavors. I think my sweet spot from this bean is 1 minute into 2nd crack @ 402 F. I like to delay 1st and 2nd cracks by keeping temperatures lower to allow for sugars to build within the bean. This gives an excellent cup after a 48 hr. set up. I use filtered water, and a French press timed at 4 Min 30 sec. 12 Grams per 10 oz. mug. I enjoy it both morning and as an evening cup as well. Love the sale price too!!
Brian Juergensmeyer (verified owner) –
I bought 10 lbs of this back in April for use in a drip coffeemaker (I use the espresso blend for my espresso machine and generally only do drip coffee on the weekends). Taken to a city roast, this coffee runs very mild, hints of fruit and a hint of malt. My wife was bragging on my roasting skills and took a pot into her office for her co-workers to try. All were amazed, with one of them saying it was so mild it was almost like a hot tea. And one made a point of saying that, while she usually used cream and sugar in her coffee, she didn’t feel the need to with this. Very happy that they still have this, as I need to order another 20 lbs.
John Mitchell –
A good but mild cup of coffee. I pulled at 419 degrees, right after 1st crack ended. Am still new to roasting, using a FreshRoast 800 with a Razzo 12 inch tube and a Thermoworks Chef Alarm. Should have gone up to 425 possibly. Still, is a good, mild, easy drinking cup.
courtney.hicks1 (verified owner) –
A nice and mild coffee. As a pourover it is incredibly smooth. Probably the smoothest feeling coffee I have ever had. It also makes a great all rounder espresso. I pull it off at the very end of 1 crack. Tastes great alone and as a flat white. I have also tried killing the roast just before 1 crack ends and it adds a mild fruity flavor too it, but it still has some well rounded medium tones.