The picturesque landscape of Costa Rica is home to some of the world’s most famous coffees. The high elevation—up to 1,800 masl—makes for remarkably distinct coffee, with flavors ranging from sweet wine to cocoa to cinnamon. Costa Rica is known for growing Strictly Hard Bean (SHB) coffee. SHB coffee matures slower than lower-altitude coffee, giving it more time to develop additional nutrients and density.
Fresh Roasted Coffee’s Costa Rican offerings come from two areas separated by the capitol, San José: Tarrazu and Alajuela.
Well known for its intense flavor with peaks of bright acidity and depths of sweet honey and chocolate, coffee from Tarrazu is always a treat. San Rafael RZ is located between the Pacific Coast, Central Valley, and the central mountain range, enjoying optimal sunlight, rainfall, and temperature. Tarrazu was made for coffee. All these factors contribute to flavorful coffee that’s bright, clean, and lasting, aided also by its processing.
Washing and Drying
San Rafael RZ Tarrazu is washed. This is typical of high-quality coffee. Washed coffee is all about the seed, not the cherry. Most specialty coffees are washed because this process gives the most true-to-origin experience, as the mucilage can impart syrupy flavors if left intact during processing. After washing and fermentation, the green coffee is then dried in rotary dryers, which are large, mechanical drums that apply low heat to the beans as they are constantly turned. Rotary dryers allow producers to replicate successful harvests, control temperature, and perhaps most importantly, avoid unfavorable weather completely.
The Las Lajas farm is located in Sabanilla, within the Alajuela Province, and sits on the foothills of the Poás Volcano. It is owned by the Chacón Solano family. Oscar Chacón Ugalde sowed the seeds for Las Lajas’ future success back in 1963 when his family chose to plant coffee on the foothills of Poás, an active stratovolcano. When we say active, we mean it. According to Oregon State University’s Volcano World documentation, the Poás Volcano “has erupted at least 39 times since 1828.” While that doesn’t sound like a lot, it’s important to consider that stratovolcanoes don’t erupt very often.
Upon his untimely passing in 1988, Ugalde willed 50 hectares of land to his children. The Chacón brothers had big plans for the land, and in 2000, they began industrializing the farm, bringing it into the modern era of production. With this change came the planting of 12 varietals, multiple processing methods, ecological milling, and mechanical demucilization, as well as the separation of the land into separate small lots. This allowed Las Lajas to diversify their high-quality offerings and raise the quality of living in Sabanilla. They do this through environmental conservation, stable employment, and continuing the legacy of their father within the community.
Fresh Roasted Coffee Honors the Costa Rican Legacy
Costa Rica grows some of the most delicious coffee the world has ever tasted, and the backstories of the Tarrazu and Alajuela areas only make it better. To preserve the fine flavors of our Costa Rican Tarrazu and Organic Costa Rican, we bring them to a medium roast. This highlights the coffees’ fruity and sweet origin notes with subtle chocolatey depth for a velvety mouthfeel you’ll love hot and as cold brew. We turn up the heat a bit for our Dark Costa Rican Tarrazu to bring semi-sweet red honey flavors to the brew. With a bolder body and all the soul of a medium-roast Tarrazu, this coffee is a delightful cup.
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