Tarrazu is a market name for coffees produced and processed within the region. Coffee from this area is known to be relatively heavy-bodied with a complex aroma.

Growing Altitude: 1200-1800 meters above sea level

Region: Tarrazu

Arabica Variety: Caturra, Catuai

Harvest Period: December – February

Milling Process: Washed, Drum Dried

Aroma: Intense, Fragrant, Brown Sugar

Flavour: Citrus, Tropical Fruit, Apricot

Body: Round

Acidity: Lively, Bright

The harvesting from December through February leads to a lot of biological waste (the coffee cherries) during the processing of the coffee beans, which are decupled and washed.  Our farmers use access volumes for fertilisers and create unique tea flavours.