Costa Rica
Costa Rica Tarrazu SHB
Sourced from San Marcos and San Pablo in the Tarrazu region, farmed by Juan Manuel Sanchez Benavidez between 1,200 and 2,000 metres. Caturra and Catuai trees, fully washed and graded SHB (Strictly Hard Bean, the classification given to dense, high-grown Costa Rican coffee).
Caturra and Catuai are the Central American staples, and at this height they do their best work. Caturra keeps the cup clean and bright, Catuai rounds it off with sweetness. A creamy body with balanced acidity and flavours of chocolate and plum.
Tarrazu coffees have a reputation to live up to and this one holds its end up. Comfortable across the roast range, and it holds its own as filter or espresso.
- Chocolate
- Plum
- Origin
- Costa Rica
- Region
- Tarrazu
- Altitude
- 1200-2000 masl
- Process
- Washed
- Varietal
- Caturra, Catuai
- Producer
- Juan Manuel Sanchez Benavidez
- Harvest window
- November - January
- Grade
- SHB
- Suggested roast
- 3/5, Medium
Flavour profile
Frequently asked questions
Who produces this coffee?
Sourced from San Marcos and San Pablo in the Tarrazu region, farmed by Juan Manuel Sanchez Benavidez between 1,200 and 2,000 metres. Caturra and Catuai trees, fully washed and graded SHB.
What does SHB mean?
Strictly Hard Bean, the classification given to dense, high-grown Costa Rican coffee. Those denser beans roast more evenly and tend to carry more sweetness and acidity.
How should I roast it?
It is comfortable across the roast range; medium keeps the chocolate and plum in balance, with a creamy body and balanced acidity.