Tarrazú

Tarrazú is Costa Rica's most prestigious coffee region, located in the Dota and León Cortés cantons south of San José, where ideal elevation and volcanic soils converge. The region's sharp dry season from December through April ensures clean, uniform drying of parchment coffee on raised African beds. Tarrazú coffees are the benchmark for Costa Rican quality, featuring bright, lively acidity, medium-to-full body, and clean flavor notes of citrus, honey, and milk chocolate. The region pioneered the honey processing method, now widely adopted across Central America. Tarrazú farms typically achieve some of the highest cup scores in Central American competitions.