Costa Rica Tarrazú
Luz Marina Trujillo Grew up in a family of coffee producers and talks happily about spending her childhood playing with coffee beans instead of dolls. She now produces one of the finest coffees available on her Santa Elena estate in the highlands of Costa Rica’s most famous coffee growing region, Tarrazú. Her coffee is grown under shade and the cherries are carefully hand picked and sorted for quality at her mill. The cherries are then de-pulped, washed and dried on the patios at Finca Santa Elena. Additional care is given to the coffee in the “reposo” stage, resting in parchment for at least 30 days before being milled.
Tarrazú coffee is known for being crisp, clean and bright. This coffee offers the classic profile, plus a lightly syrupy body and sweetness, with an elegant finish.
Region: Tarrazú, Costa Rica
Elevation: 1250-1650 masl
Varietal: Cattura and Typica
Process: Pulped Natural (Honey)
Tasting Notes: Brown sugar, oak, vanilla and black tea. Bright acidity with a satiny body.