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Origin and Plantation
The approximately 300 top Arabica types have inspired demanding coffee connoisseurs for a long time. The growing region Tarrazu is located south of the capital San José. It is one of the most renowned of the country. When Columbus dropped anchor in Costa Rica (Spanish for “rich coast”), there was no coffee yet to be found. Only some 250 years ago, the first plants were brought into the country from Cuba. Today, there are more than one hundred coffee trees per citizen. The nation is a grand coffee country: Costa Rica was the first Central American country to use scientific innovations and agricultural technology and it led the growing and production process to an exemplary standard.
Character and Taste
“Costa Rica Tarrazu” obtains its international recognition from its impressive aromatic acidity. The taste is soft and well- balanced and a result of the manual roasting process. A harmonic body completes this coffee’s aromatic profile with its exemplary character. “Costa Rica Tarrazu” is among the world’s best coffees.

PLANTATION INFO
This is the best coffee from small  farmers located in the region between San Marcos de Tarrazú  and Santa Maria de Dota, the heart of the world-famous coffee  region Tarrazú in Costa Rica. The coffee is exclusively picked  by hand which guarantees that only the ripe, red coffee  cherries are used for production.
The family Castro Jimenez, which has longstanding contacts  to the small farmers of the region, processes the coffee beans  in its own, high quality production facility. The traditionally  fermented, washed and dried coffee subsequently undergoes  four further processes that highly affect the quality: it is  sorted by size, colour, density and weight.