Costa Rica San Rafael Tarazu

Strictly Hard Bean • Single Origin • 100% Premium Arabica Coffee 

Roast Level: Medium / City

Cupping notes: Sweet and balanced. Creamy body, tangy citrus (mandarin & grapefruit) and notes of milk chocolate with berry-like sweetness.

Weight: 250g

Wholebean Coarse Medium Fine

Not ground

Suitable for cold brew & french press

Suitable for machine drip, siphon, pour over & aeropress

Suitable for espresso & moka pot

In stock



Hand-picked ripe coffee cherries (InterAmerican Coffee)

Strictly Hard Bean • Single Origin • 100% Premium Arabica Coffee 

This coffee is developed for InterAmerican by NKG export company Ceca and each year deliver a cup that meets the same profile: sweet and balanced, creamy body, bright acidity, and notes of milk chocolate, citrus and caramel.

About this coffee:

Costa Rica boasts eight coffee growing regions, the most famous of which is Tarrazú which is located in the interior mountains of Costa Rica between the Pacific Coast and the Talamanca Sierra. This geography traps coastal moisture, retaining it as precipitation and when combined with high altitude and ample sunlight, coffee here performs beautifully. The region is known for producing coffees that have distinctly acidic qualities, mainly due to the sedimentary soil composition that characterize the land.

Tarrazú is the market name for the coffees produced and processed within the region. San Rafael Tarrazú, named after coffee pioneer, comprises of Caturra and Catuai varieties, is grown between 1,200 and 1,800 meters above sea level and is sourced from 1300 producer families in the Tarrazú region.

Coffees go through a rigorous harvesting procedure wherein only the ripest cherries are chosen by hand to guarantee the best possible flavor development. A number of small farms, each with an average size of 2.5 hectares (6.1775 acres) and many producing fewer than 10 bags per crop, take their coffee to be milled at NKG Beneficio Palmichal micro-mill where it is meticulously sorted using quality-focused techniques. Every stage of the process, from the time the beans are harvested to the last step in the cup, is characterized by a commitment to excellence and a passion for quality.

About a two-hour drive from San Jose, Tarrazú is filled with roads and coffee plantations that wind around the mountainside. The main source of income for the local economy is coffee cultivation and export, making successful harvests essential to the socioeconomic success of the region. This can be seen most during harvesting season, when the population of Tarrazu nearly triples.

In Costa Rica, the grade of coffee is determined by the hardness of the bean, a factor which is dictated by the altitude at which the beans are grown. The highest-grade coffee is labeled Strictly Hard Bean or SHB and is reserved for coffee grown above 3,900 feet (approx. 1,200 meters). It is estimated that nearly 95% of beans grown in the Tarrazú region fall under the SHB category.


DID YOU KNOW? The Tarrazú growing region of Costa Rica is known locally as “Los Santos” because of its cantons (similar to towns) that are named after various saints.

Additional information

Weight 250 g

Costa Rica



Growing Altitude

1200-1800 m.a.s.l.

Coffee Variety

Catuai, Caturra

Harvest Period

January – March

Milling Process

Drum drying, Patio dried, Washed




Berry, Chocolate, Citrus – Grapefruit, Sweet



Roast Level

Medium / City

Recommend for

Cafetiere, Espresso, Pour Over, Press