Costa Rica Tarrazu Washed is a specialty green coffee sourced from smallholder farms across Tarrazu, Costa Rica's most internationally recognised coffee-growing region, grown at 1,200 to 1,800 metres above sea level across the Caturra and Catuai varieties. Washed processing removes the cherry skin and mucilage before drying, producing a clean, transparent cup that lets the altitude-driven structure and sweetness of Tarrazu coffee come through directly. The result is a bright, balanced cup with apricot, stone fruit, dried raisin, and caramel, carried by a creamy, velvety body that's fuller than most washed coffees manage. 100% Arabica. Available in 1 lb, 2.5 lb, 10 lb, 15 lb, and 30 lb.
Ships across Canada. Available in bulk quantities.
Cup profile +
Aroma
Apricot, stone fruit, light caramel
Tasting notes
Apricot, stone fruit, dried raisin, caramel
Acidity
Clean, stone-fruit forward
Body
Full for a washed coffee
Finish
Clean, lingering caramel sweetness
Roasting guide +
Washed process green coffee dries evenly because no mucilage is left on the parchment, making it the most forgiving and predictable process to roast across the full range of roast levels. The higher end of this lot's altitude band (up to 1,800 masl) means denser beans, so give it a slightly longer, more deliberate roast than a lower-grown washed coffee to fully develop sweetness without flattening the stone-fruit acidity.
Light roast
Drop at or just after first crack. Apricot and stone fruit most vivid, acidity at its brightest. Best for pour-over and V60 where clarity matters most.
Medium roast
Drop 30 to 45 seconds after first crack. Dried raisin and caramel build, acidity softens into balance, body thickens toward creamy. Most versatile — works across filter, drip, and espresso.
Medium-dark roast
Drop 60 to 70 seconds after first crack. Caramel deepens toward dark sugar, stone fruit recedes, body at its heaviest. A solid single origin espresso option at this level.
About this coffee +
Tarrazú, in the Los Santos zone of Costa Rica's Central Valley highlands, is the country's most internationally recognised specialty coffee region. High altitude, volcanic soil, and a well-defined dry season combine to produce dense, slow-maturing cherries with unusual clarity in the cup. This lot is a regional washed selection drawn from smallholder farms across Tarrazú, grown using Caturra and Catuai — the two Bourbon-derived varieties that dominate the region's compact, high-density plantings.
Washed processing strips both the skin and the mucilage from the cherry before drying, producing the cleanest and most transparent expression of a coffee's underlying terroir — no added fruit character from residual mucilage, as with honey or natural processing, just what the altitude and soil already built into the cherry. In Tarrazú that foundation is substantial, which is why this washed lot carries apricot and stone fruit up front, dried raisin sweetness through the mid-palate, and a caramel-toned finish, with a creamy, velvety body that's fuller than most washed coffees deliver.
Graded HG EP — Hard Bean, European Preparation, this lot sits solidly in specialty territory. Hard Bean denotes the bean density typical of Tarrazú's higher elevations, and European Preparation means the green has been sorted to a tighter defect tolerance than standard export prep. For roasters who want a dependable, well-rounded Costa Rican washed coffee without committing to a single-farm microlot, this is the regional benchmark.
Specifications +
Origin
Costa Rica
Region
Tarrazú
Process
Washed
Variety
Caturra, Catuai
Species
100% Arabica
Altitude
1,200 to 1,800 masl
Grade
HG EP — SCA 85.25
Estimated density
1,086 g/L
Water activity
0.595 aw
Moisture content
11% to 11.5%
Recommended roast
Light, medium, medium-dark
Available sizes
1 lb, 2.5 lb, 10 lb, 15 lb, 30 lb
Frequently asked questions +
What is washed process coffee, and how is it different from honey or natural?
Washed processing removes both the cherry skin and the mucilage — the sticky fruit layer underneath — before the bean is dried, producing the cleanest and most transparent cup of the three main processing methods. Honey processing leaves some or all of that mucilage on during drying for added sweetness and body, while natural processing dries the whole cherry intact for the most fruit-forward, wine-like character. Washed is the method that lets a coffee's growing conditions — altitude, soil, variety — speak most directly, which is why it's the standard choice for showcasing a strong terroir like Tarrazú's.
What does "HG EP — SCA 85.25" mean on the label?
HG EP stands for Hard Bean, European Preparation. Hard Bean refers to the bean's density, a classification tied to the altitude it was grown at — denser beans come from higher elevations and are prized for slower, more complex flavour development. European Preparation means the green coffee has been sorted to a tighter defect tolerance than standard export-grade prep. SCA 85.25 is the cupping score assigned under Specialty Coffee Association protocol, placing this lot firmly within specialty grade (anything 80 and above qualifies).
Why is Tarrazú considered such an important coffee region in Costa Rica?
Tarrazú, in the Los Santos zone of Costa Rica's Central Valley highlands, is the country's most internationally recognised specialty coffee region. High altitude, volcanic soil, and a pronounced dry season create ideal conditions for growing dense, slow-matured cherries and for the careful processing that turns them into clean, structured cups. Many of Costa Rica's most awarded lots and competition coffees originate from farms across Tarrazú.
How should I store this green coffee?
Store in a cool, dry place away from direct light and moisture. Green coffee is stable for 12 to 18 months in correct storage conditions. We ship all our green coffee in 9 layer hermetic Ecotact bags to preserve moisture content and the aromatic character of this lot between roasting sessions.
