Tarrazú
Costa Rica
Altitude
1,200-1,900m
Climate
Tropical highland with a well-defined 4-month dry season from December to March; elevations of 1,200-1,900m and abundant sunlight during ripening produce Tarrazú's signature bright acidity and clea.
Soil
Acidic volcanic andisol with excellent drainage and high porosity; derived from ancient volcanic ash deposits, this free-draining soil forces coffee roots deep in search of nutrients.
Harvest
November-March
About
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.