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Costa Rica Tarrazu - La Patricia

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Costa Rica Tarrazu - La Patricia
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Price: $16.75

Costa Rica Tarrazu - La Patricia

Washed, Shade Grown, Organic, Micro-lot

Notes of butterscotch, cherry, and toffee

From third-generation coffee grower Manuel and Patricia Montero, we are pleased to bring you this wonderful Costa Rican coffee from the famous Tarrazu growing region.
Their plantation, San Pedro-Dota Finca La Patricia, is located at 6,234 ft. and where they produce some of the finest, specialized, boutique coffees from the region.

I have personally spoken with Patricia, and I was very impressed with their sustainable practices and commitment to quality. You can read more about this in the Info section below.
I was equally impressed with the coffee itself, and I am very happy to be able to offer this wonderful Tarrazu La Patricia here at Storehouse Coffee.

General Flavor Observations
Costa Rica Tarrazu - La Patricia

This is an extremely well-balanced coffee, with a medium body and acidity.
The aroma is complex and fills the air with great anticipation for the first sip.

Subtle notes of milk chocolate and a slight nuttiness frame the round, smooth mouth-feel.
Flavor notes range from toffee to butterscotch, depending on the roast level, and fruit tones of mild cherry surround a sweet finish that is clean and lingering, yet not overly bright.

There is a wonderful depth, due to being fully washed, yet retains a complexity usually found in naturals.
This is a wonderful coffee and one of the finest Costa Rican coffees I have tried in a great while!

Roast Level Profile Notes
Costa Rica Tarrazu - La Patricia

My personal favorite roast level for our Costa Rica Tarrazu - La Patricia is Full City.
All the roast levels have something to offer, but Full City seems to bring out the best range of attributes and flavor.

My notes below illustrate how the different roast levels will alter the profile and, as always, we are happy to roast to the level you prefer.

City Roast (light roast)

This lighter roast will provide a very clean cup, with a sweet, soft mouth-feel, a strawberry-like fruit tone, and a crisp finish. The chocolate notes will be a bit edgier like cocoa nibs, with hints of caramel and a mild nuttiness. A nice choice to experience true Origin Characteristics.

Full City Roast (medium roast) - Preferred

This is the roast level where all the attributes can shine. A smooth, round mouth-feel, with notes of butterscotch that flow into a brown sugar sweetness. The body is medium with notes of milk chocolate and cherry. The acidity is mildly bright, but not overly so, and finish is smooth and sweet. Outstanding!

Full City (+) Roast

A wonderful transformation to the profile occurs with a Full City (+) roast. The caramelized sugars create a mouth-feel that is silky smooth, with a toffee sweetness and longer finish that is highlighted by notes of dark-red cherry. This is a great profile, and perfect for those who prefer a bit darker roast.

Vienna Roast

A Vienna Roast will create a more syrupy and silky body with notes of dark chocolate throughout. The fruit tones are solidly dark cherry; the acidity is low, and the finish pointed. This would go nicely with dessert to offset sweetness.

French Roast

A French Roast will retain the Vienna's syrupy body and dark chocolate. The fruit tones remain dark cherry but are tempered; the acidity is low, and the finish long. The overall mouth-feel may seem somewhat thin, but if you are seeking a lighter bodied, dark roasted coffee, this Costa Rican can handle it!

Additional Information
Costa Rica Tarrazu - La Patricia

The Tarrazu, pronounced “Tar-ah-zoo”, growing region of Costa Rica is replete with winding roads that traverse the mountain side.
The area is full of lush vegetation, volcanic soil, and the perfect climate and altitude for producing some of the world's finest coffee. It is here where you will find the La Patricia Plantation.

As I mentioned above, I was very impressed with many of the Plantation's sustainable practices. Here are some of the reasons why, as described by Patricia:

Sustainable Practices

No herbicides or pesticides are ever used. We constantly monitor our plantations for pest invasion and allow our bird, lizard and mammal population to take care of it. All weeding is done manually.
Terracing our plantations helps control drainage. Proper shade/sun exposure maintains soil moisture and leaf litter from fruit trees contributes to soil nutrients.

Picking and Processing Methods

We only pick red beans. All beans are sun-dried in open clay tile patios and African beds.
The African bed is a wood frame stretcher with suspended netting holding the beans above the ground outside in the open. The stretcher allows air circulation above and below the beans.
The final sorting process is by hand.

Our Workers are Part of Our Family

We share our passion for quality and we make sure all of our workers are well taken care of.
Our plantation team is paid above average wages, and we make sure that they have decent housing and healthcare.
During the work day, an extra plate or two is always set at our table. Our people love working here and, together, we strive for perfection in every handpicked bean.

  • Origin: Costa Rica
  • Region: Tarrazu
  • Traceable: San Pedro-Dota Finca La Patricia
  • Elevation: 6,234 ft.
  • Process: Washed
  • Drying: Sun Dried on Raised Beds
  • Picking and Sorting: By Hand
  • Varietal: Caturra and Catuai, Strictly Hard Bean (SHB)

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