The majority of Costa Rican coffee comes from Tarrazu, near Volcan Poas, in the Southern Pacific region. Tarrazu is the most densely planted, high altitude region and is celebrated for its rich soil. The region is referred to as “Los Monjes de Tarrazu,” by the indigenous group Huetar. The area is characterized by its humidity, mountainous paths and an extraordinarily green landscape, conditions which produce high quality coffee.
Sweet and balanced, with a creamy body, bright acidity and notes of milk chocolate and citrus.