Costa Rica Tarrazú San Diego Anaerobic
Costa Rica Tarrazú San Diego Anaerobic
Layered, complex, and elegantly sweet—our third year offering from Costa Rica’s famed Tarrazú region.
This coffee was processed at Beneficio San Diego, Costa Rica’s most innovative and historic mill. Established in 1888, the mill is a leader in experimental processing, with the Anaerobic method now a signature. Handpicked cherries are depulped, fermented in oxygen-free stainless-steel tanks, then carefully dried to preserve their exotic flavors. The result is a cup that is full-bodied, fruit-forward, and rich in lactic sweetness.
Origin: Tarrazú, Costa Rica
Producer: Various Smallholders, Beneficio San Diego Mill
Variety: Caturra, Catuai
Process: Anaerobic Fermentation
Altitude: 1,450–1,750 MASL
Roast Level: Light
Tasting Notes: Hibiscus – Rose – Brown Sugar – Raspberry – Chocolate – Clove
Package Size: 10oz (280g)
Availability: Limited release
About Tarrazú, Costa Rica
Tarrazú is Costa Rica’s most iconic coffee-growing region, renowned for its high altitudes (1,450–1,750 MASL), cool nights, and rich volcanic soils. Awarded Denomination of Origin status in 2019, Tarrazú produces coffees with a signature cup profile—bright acidity, full body, and layered sweetness.
Processing at Beneficio San Diego
Established in 1888, Beneficio San Diego is Costa Rica’s most innovative mill, known for experimenting with advanced processing methods. For this lot, ripe cherries were depulped and fermented in oxygen-free stainless steel tanks. The anaerobic process enhances lactic and malic acid development, creating a cup with unique complexity and fruit-driven sweetness. After fermentation, the coffee was carefully dried to a stable moisture level, locking in its exotic flavor profile.
Why Costa Rican Coffees Are Highly Valued
Costa Rica’s coffee industry is globally recognized for its innovation, traceability, and sustainability. Producers receive a premium share of the FOB value, ensuring fair compensation while roasters gain access to some of the world’s most consistently high-quality coffees. This Tarrazú anaerobic lot highlights the balance of tradition and modernity that defines Costa Rican specialty coffee.
Recommended Brew Guide (V60)
Dose: 27g medium grind
Water: 405g at 208°F
Ratio: 15:1
Pour: 100g → 100g → 100g → 105g
Total Brew Time: 3:30–4:00
(Grind coarser to speed up, finer to extend brew time.)
