Costa Rica Tarrazu
The Tarrazú region of Costa Rica is one of those places where geography does the heavy lifting. Sitting between 1,200 and 1,900 metres in the Talamanca mountains, on volcanic soil that's drained perfectly by tropical rainfall, it produces some of Central America's most celebrated coffee. Locals call it Los Santos — the Land of the Saints — for its small, named highland towns. We call it one of our favourite places on the map.
Our Tarrazú is a 100% Arabica single origin from those highlands, picked from Caturra and Catuai varietals grown on shaded farms above 1,500 metres. The high altitude slows the cherry's maturation, which concentrates sugars and develops the dense, complex bean profile Tarrazú is famous for. We roast to a balanced medium that brings out the region's signature creamy body — the kind that handles steamed milk effortlessly while still tasting like coffee underneath.
| Tasting Notes: |
Malt • Plum • Dark Chocolate |
| Roast Level: |
Medium |
|
Varieties: |
Caturra • Catuai |
| Origin: |
Tarrazú, Costa Rica (1,500m+ altitude, volcanic soil)
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How to brew it. Tarrazú is the blend our customers most often choose for flat whites, cappuccinos, and lattes — the creamy body and balanced acidity were built for milk. It's also a beautifully balanced filter coffee or AeroPress brew. Available in whole bean and four grind sizes, in 250g and 1kg.
Why Kiboko. Every kilo of Tarrazú you buy contributes £1 to community projects in Africa — coffee's ancestral home — through our 1FOR1 initiative. We're a small UK roaster: every batch is roasted to demand, rested before packing, and most UK orders arrive next working day.
If you love Tarrazú's creamy character, explore our other Central American coffees — Guatemala Antigua and El Salvador Apaneca share the volcanic-soil DNA.
