Costa Rica Tarrazu Rubies SHB

Costa Rica Tarrazu Rubies SHB

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About Costa Rica Tarrazu Rubies SHB

Rubies is compilation of high grown coffee from Tarrazu, which for those who may not be familiar with it, is one of the most rugged and perhaps best growing areas of the country. Mountainsides are very steep and harvesting and crop management is challenging and all done by hand. The region is near Volcan Poas so soil is volcanic in nature.

This coffee is graded as SHB meaning Strictly Hard Bean as it is grown at elevations between 3900 and 5400 feet. Tarrazu Rubies name is used for the cherries purchased from small and medium sized farms throughout the Tarrazu region. Cherry is received witin hours of harvesting at purchasing stations in Tarrazu and sped to the Beneficio La Eva, a wetmill located in Sarchý, near San JosÚ. Following fermentaion all dry milling is likewise conducted on the same site.

This coffee has intense acidity, medium/full, smooth body and positive fruit tones with a sweet finish.

  • Climate : Dry season is from December through April and the rainy season is from May through November
  • Soil Type: Rich and Volcanic soil
  • Wetmill: Beneficio La Eva
  • Bean Varieties: Caturra, Catuai
  • Altitude: 3900 to 5400 feet
  • Harvest Period: December to March

Cupping Characteristics: Clean, sweet cupping,. Citrusy, orange and tangerine. Milk chocolate mouthfeel and creamy texture. A versatile coffee that can be light or dark roasted, used as a single origin or blend component.

Roasting Notes: This is a durable, dense bean with a bright cup that can withstand darker roasting as well as being suited to light roasts. On a Behmor, try P1 or P2 to maximize heat intensity.

Costa Rica coffee facts:

Population (2006): 4.1 million People
Coffee Production: 1.7 million bags (60 kg)
Country bag capacity: 150 pounds
Domestic Consumption: 380,000 bags
Coffee Export: 1,320,000 bags
Cultivated Area: 82,500 Hectares (203,775 acres)

September to February

Arabica Introduced: Coffee was first introduced into Costa Rica in 1779 from Cuba. First exportation was in 1820.

Farms: About 32,000, over half are small farms (less than 1 hectare).

Specialty Coffee Regions: Tarrazu, Tres Rios, Central Valley, Pacific Central, South Pacific

Botanical Varietals: Mondo Nuevo, Hibredo/Tico, Villa Sarchi, Geisha, Caturra, Catui


Comments: Coffee is grown in Costa Rica on both the Atlantic and Pacific slopes at altitudes between 1600 and 5400 feet. The highest grade is called Strictly Hard Bean, grown at elevations over 3900 feet. Costa Rica produces some exceptional coffees, renowned for their brilliance, balance and complexity.