Complex coffee with warm aromas of apple pie and cinnamon rolls. Ideal for filter brewing, French Press, and Café Crème.
Green Coffee Costa Rica anaerobic Tarrazú
Complex coffee with warm aromas of apple pie and cinnamon rolls. Ideal for filter preparations, French Press, and Café Crème.
Taste Profile
Discover the distinctive taste of this coffee.
Taste Profile
Discover the distinctive taste of this coffee.
Aroma
Cinnamon Rolls and Apple
Taste
Warm apple pie, cinnamon rolls
Aftertaste
Brown raw sugar
Fruit Acid
Medium
Sweet
Medium
Body
Pronounced
Costa Rica anaerobic Tarrazú profile
All the essentials at a glance.
Fact sheet Costa Rica anaerobic Tarrazú
All the essentials at a glance.
Origin: Costa Rica
Type: Arabica
Variety: Caturra, Catuai
Processing: Anaerobic Honey
Certification: none
Origin: Tarrazú
Producers: William Elizondo Carvajal
Cultivation Altitude: 1,450 - 1,750 m above sea level
Harvest: Selective hand picking
Quality: EP (European Preparation), SHB (strictly hard bean)
SCA Score: 87.25 points
Density (ISO): follows
Moisture Content: follows
Water Activity: follows
Caffeine (prepared as SCA Cupping): follows
Chlorogenic Acid (prepared as SCA Cupping): follows
Harvest Year: 2025
Origin
From cultivation to your cup - learn more about the origin of the raw coffee here.
This exceptional coffee comes from Costa Rica, more precisely from the famous San Diego Tarrazú region. The region is globally renowned for producing top-quality coffees that grow on fertile soils and under ideal climatic conditions. Tarrazú, located about two hours south of San José, is often referred to as the "goldmine" of coffee. The high altitudes above 1,500 meters, the moderate climate, and well-defined seasons create optimal conditions for the slow ripening of coffee cherries. Here, plantations thrive on small farms, which are on average only about 3 hectares in size. Many farmers deliver their ripe cherries to external wet mills, known as "Beneficios," where they are further processed. This coffee is processed by the Beneficio San Diego mill. Established since 1888, the processing plant employs state-of-the-art technologies and collaborates closely with over 5,500 coffee growers to ensure the highest quality. The mill also plays a central role in community work and promotes sustainable cultivation methods.
Processing and Result
The processing of this coffee is done through a special anaerobic fermentation process. The coffee cherries are fermented in an oxygen-free environment, converting the cherries' natural sugars into special acids. This process creates unique flavours, further enhanced by selecting the ripest cherries from the highest altitudes of Tarrazú. After fermentation, the coffee is dried on sun terraces until it reaches the optimal moisture content of 11.5%, then rests to further develop its flavour notes.
The result is a coffee with warm flavour notes of freshly baked apple pie and cinnamon rolls, with an aftertaste of brown sugar. The complex structure of this coffee makes it particularly multifaceted, ensuring that the flavours linger on the palate for a long time.
Origin
From cultivation to your cup - learn more about the origin of the raw coffee here.
This exceptional coffee comes from Costa Rica, more precisely from the famous San Diego Tarrazú region. The region is globally renowned for producing top-quality coffees that grow on fertile soils and under ideal climatic conditions. Tarrazú, located about two hours south of San José, is often referred to as the "goldmine" of coffee. The high altitudes above 1,500 meters, the temperate climate, and well-defined seasons create optimal conditions for the slow ripening of coffee cherries. Here, plantations thrive on small farms, which are on average only about 3 hectares in size. Many farmers deliver their ripe cherries to external wet mills, known as "Beneficios," where they are further processed. This coffee is processed by the Beneficio San Diego mill. Established since 1888, the processing plant employs state-of-the-art technologies and collaborates closely with over 5,500 coffee growers to ensure the highest quality. The mill also plays a central role in community work and promotes sustainable cultivation methods.
Processing and Result
The processing of this coffee is carried out through a special anaerobic fermentation process. The coffee cherries are fermented in an oxygen-free environment, converting the cherries' natural sugars into special acids. This process creates unique flavours, further enhanced by selecting the ripest cherries from the highest altitudes of Tarrazú. After fermentation, the coffee is dried on sun terraces until it reaches the optimal moisture content of 11.5%, then rests to further develop its flavour notes.
The result is a coffee with warm flavour notes of freshly baked apple pie and cinnamon rolls, with an aftertaste of brown sugar. The complex structure of this coffee makes it particularly multifaceted, ensuring that the flavours linger on the palate for a long time.
Recommendation for Preparation
Costa Rica anaerobic Tarrazú should ideally be enjoyed as a single variety to fully appreciate its special flavour profile. It is excellent as a filter coffee or in the French Press, giving it an even fuller, rounder taste. It also tastes great as a Café Crème or Lungo or Americano. If you find the acidity too intense, feel free to refine it with a little milk.
Preparation Recommendation
Costa Rica anaerobic Tarrazú should ideally be enjoyed as a single variety to fully appreciate its special flavour profile. It is excellent as a filter coffee or in the French Press, giving it an even fuller, rounder taste. It also tastes great as a Café Crème or Lungo or Americano. If you find the acidity too intense, feel free to refine it with a little milk.
We roast the coffee rather lightly to not overshadow the specific flavor notes with too strong roasting aromas. With very light roasts, it develops a noticeably perceivable apple acidity. If this acidity is too intense for you, you can adjust it to a medium roast level.
You can find suitable roasting profiles for this bean here:
We roast the coffee rather lightly to not mask the specific flavor notes with too strong roasting aromas. With very light roasts, it develops a noticeably perceivable apple acidity. If this acidity is too intense for you, you can adjust it to a medium roast level.
You can find suitable roast profiles for this bean here:
Optimally packaged to protect the quality of the raw coffee beans during shipping and storage.
The raw coffee is delivered in high-quality, transparent, and resealable Ecotact freshness bags, available in either 1 kg or 5 kg. These bags ensure that the coffee is optimally protected from external influences such as air, moisture, and light to preserve its freshness and flavours to the fullest. For larger quantities, we also offer the practical 15 kg Bag-in-Box - a packaging solution that makes storage and handling particularly easy and efficient. This way, your raw coffee remains well protected.
Packaging
Optimally packaged to protect the quality of the raw coffee beans during shipping and storage.
The raw coffee is delivered in high-quality, transparent, and resealable Ecotact freshness bags, available in either 1 kg or 5 kg options. These bags ensure that the coffee is optimally protected from external influences such as air, moisture, and light to preserve its freshness and flavours to the fullest. For larger quantities, we also offer the practical 15 kg Bag-in-Box – a packaging solution that makes storage and handling particularly easy and efficient. This way, your raw coffee remains perfectly protected.
Coffee Knowledge
Knowledge and guides on raw and roasted coffee beans.
Product name: Coffee (green coffee, unroasted) Ingredients: 100% Coffee Storage: Store in a cool and dry place Other: Naturally contains caffeine, green coffee is intended exclusively for further processing by roasting.
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