Location

• Tarrazu coffee comes from the small region of Costa Rica of the same name. This area is south of the capital, San Jose, in the Southern Pacific region. It is a mountainous region with the coffee growing in the Pirris River basin. The altitude of the coffee region is from 1,400 to 1,600 meters above sea level.
  
  

Climate

• Tarrazu is considered high-quality coffee because of the region's climate. The combination of the dry and wet seasons, rich volcanic soils, temperature, cool and moist weather and sunlight are all important to the flavor of Tarrazu coffee. The cloud cover that tends to come in the afternoon protects the coffee beans from becoming damaged by too much sun.
  
  

Roasting

• Tarrazu is different from other coffees as it is a harder bean, therefore, taking longer to roast. Tarrazu coffee can be found at all different roasts, from dark to light roast.
  
  

Farming

• Tarrazu coffee beans harvested by hand. Instead of picking all the coffee cherries at once, pickers only pick those coffee cherries that are ripe. Pickers can visit a tree up to four times to pick all of the coffee cherries. Coffee is only harvested at night as this ensures the proper flavors are present in the coffee. Hand-picking ensures that the quality of the beans is the highest.