Tarrazú is Costa Rica's most celebrated coffee region, tucked in the mountains south of San José. The region has pioneered honey processing in Central America — stripping the cherry skin but leaving varying amounts of mucilage to dry on the bean. This creates a spectrum of sweetness and complexity not found in purely washed coffees. Tarrazú's micromills have become models for the entire specialty coffee world.
Costa Rica outlawed low-quality robusta in 1989 and has since focused exclusively on arabica quality. Tarrazú micromills process tiny lots with surgical precision — you can taste the intention in every cup.