CECA S.A.
| Country | Costa Rica |
| Region of origin |
Tarrazú, sourced primarily from Los Frailes and Bustamente |
| Location (lat/lon) |
9°44’47.41″N / 84° 3’20.64″W |
| Altitude range |
from 1,200 to 1,800 m above sea level |
| Average annual rainfall |
2,000 mm per year and m2 |
| Harvest Period |
normally from December through February |
| Average annual production |
— |
| Taste characteristics | A coffee with nicely balanced flavor and a strong body; high acidity. |
| Visual characteristics | Even, closed bean cut |
| Coffee type | Arabica, washed, machine-dried |
| Special varieties or types | Caturrai, Catuai |
| Screen size | 70% over screen 17 |
Description
Crossing the picturesque passes just south of the Central Valley, we uncover Tarrazú. The word “Tarrazú” itself is derived from the ancient Huetar Indian tribe that once inhabited this zone. Amapola grows on these steep slopes in the regions of Los Frailes and Bustamante.
The perpetual springs provided by the proximity to the Pacific Ocean are major factors that contribute to this high quality coffee. Needless to say, the region has a very strong coffee culture and is proud of being the forbearer of quality, providing one of the best coffees in the world.
The natural beauty of the region has triumphed over environmental adversities. Those involved in the growing and milling process are deeply committed to protecting their environment and to preserve the crystal clear rivers and scenic valleys.
This coffee has an intense flavor and body, as well as a sharp acidity that is very agreeable to the palate. Its aroma will make you long for another cup.
