Region: Tarrazú region
Variety: Borbon
Processed Method: Wet
Altitude: 1,200m ~ 1,800m
Notes: Costa Rican coffee is known for its bright, clean flavor and balanced acidity, often featuring notes of citrus, honey, and caramel. Grown at high elevations in volcanic soil, it delivers a smooth, refined cup that highlights clarity over heaviness.
Sourced from the Tarrazú region of Costa Rica, one of the most respected coffee-growing areas in the world.
Rich volcanic soil, high elevation, and consistent rainfall combine to produce beans known for their clarity, brightness, and balance. Farmers here have refined their craft over generations, focusing on quality at every step.
Medium Roast
Roasted to preserve the coffee’s natural brightness while developing its caramel sweetness. This level strikes a balance; not too light, not too dark, allowing the origin characteristics to shine through without bitterness.
This coffee is wet processed (washed), which removes the fruit from the bean before drying. This method creates a cleaner, brighter cup with more defined flavors.
Grown at 1,200m–1,800m elevation, the cooler climate slows bean development, allowing sugars to form more fully—resulting in better sweetness and complexity.
Best Methods: Pour Over • Drip Coffee Maker • AeroPress
Recommended Ratio: 1:16 (1 gram coffee : 16 grams water)
Grind Size: Medium (similar to sea salt)
Pro Tip: Use water just off boil (195–205°F) to bring out the citrus brightness without over-extracting.
8820 S Perkins Road
Perkins, OK 74059
405-385-8708
terry@cimarroncoffeeco.com
