Costa Rica SHB Tarrazu


  • Tasting Notes: Complex, bright, citrus, chocolate, apricot
  • Body: Medium body
  • Acidity: Medium acidity
  • Roast: Medium – Dark (Full City)
  • Variety:Caturra, Catuai
  • Process: Fully Washed

Coming from the Tarrazu region in Costa Rica, the Amapola is a blend of smallholder coffees from Frailes, Bustamante, and Aserrí. The coffee supports over 800 small farmers producing the equivalent of 7 bags a year on average. The coffee is received, evaluated, and blended according to flavour profiles by CECA at the “Palmichal de Acosta” dry mill.


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Tarrazu region, Costa Rica
Growing Altitude
1,200 – 1,600 m.a.s.l.
Arabica Variety
Caturra, Catuai
Milling Process
Fully Washed
Chocolate and caramel
Dominant cocoa and caramel flavour with notes of fruit and apricot
Medium body with a smooth mouthfeel
Medium, citrusy, bright acidity

Additional information

Bag size

250 Gram, 500 Gram, 1 Kilogram

Grind size

Wholebean, Turkish, Espresso, Pour Over (V60 / Aeropress / Kalita), Paper Filter, Metal Filter, Medium Course (Chemex / Clever), French Press Percolator/ Moka Pot, Cold Brew


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