Costa Rica Tarrazú La Cuesta

Grown at Tarrazú's upper elevations, where thin air and volcanic soil create the tension between richness and brightness. Dark chocolate meets red apple citrus. Classic washed processing lets terroir speak clearly.

OriginCosta Rica RegionTarrazú Elevation1650-1850m ProcessWashed VarietyCaturra The Source

High-Elevation Precision

La Cuesta sits at 1,650-1,850 meters—the upper range of Tarrazú's coffee-growing altitudes. At this elevation, cooler temperatures slow cherry maturation, extending the growing season and developing the density and complexity that define premium lots. The thin air and intense sunlight create stress that concentrates sugars and acids in the bean.

Volcanic soil dating back millennia provides mineral richness and excellent drainage. Morning mists blanket the hillsides, while afternoons bring sun that pushes photosynthesis. The distinct dry season during harvest—January through March—allows precise processing without rain interrupting the drying schedule. These are the conditions that earned Tarrazú its Denomination of Origin status.

The Craft

Washed: Revealing Elevation

Traditional wet processing strips away everything that isn't essential. Ripe cherries are depulped within hours of harvest, then fermented in clean water for 14-16 hours to break down the sticky mucilage. A double-wash follows—unusual attention to cleanliness that Tarrazú producers pride themselves on.

Sun-drying on raised beds takes 10-14 days, with beans turned regularly for even moisture removal. No fruit sugars remain to add sweetness. No extended fermentation creates funk. What you taste is pure terroir: the elevation's brightness, the volcanic soil's minerals, the variety's chocolate undertones. Transparency is the goal.

Dark ChocolateRed AppleCaramelCitrus Zest BodyMedium-Full AcidityBright The Cup

Richness Meets Brightness

Dark chocolate provides weight and depth from the first sip, but red apple brightness quickly follows, cutting through the richness with crisp acidity. Caramel sweetness balances in the mid-palate, while citrus zest adds complexity to the finish. The medium-full body has substance without heaviness, and bright acidity provides structure that keeps you reaching for another sip. This is the balance Tarrazú is famous for—neither chocolate-heavy nor citrus-dominant, but integrated.

Find Your Fix

Pour-over showcases the chocolate-citrus interplay beautifully. V60 at 1:16 ratio with water at 203-205°F extracts both brightness and body. This coffee also excels as espresso—pull 1:2 ratio shots in 27-30 seconds for a balanced, chocolatey base that works straight or in milk drinks. The versatility makes this a roastery workhorse.

Roasted in small batches at our Virginia Beach roastery, where the Atlantic air reminds us daily of the journeys these beans make to reach your cup.

Virginia Beach, VA