Tarrazú

Tarrazú is the highest and best-known Costa Rican region, south of the Central Valley in the Los Santos zone. It is the origin most associated with the country's micromill revolution: rather than sell cherry to a large central mill, hundreds of small farms built their own processing and began selling under their own names.

That shift is why Costa Rica has more traceable, experimentally processed coffee per hectare than almost anywhere.

Clean, bright and structured: citrus and red apple acidity over a firm body, with dense sweetness. Honey and natural lots from the micromills add stone fruit and a syrupy weight.

Steep high ground in the Talamanca foothills, with volcanic soil and a sharply defined dry season.