Tarrazú
'25
— Vol. 01 · Atlas Series
Costa Rica
— Tarrazú
9°23′N · 83°51′W · 1,800m
honey, brown sugar, citrus, toffee — sweet & clean, with a finish that lingers.
The Atlas Series.
Limited bags. Sourced personally by our founder from local roasters during her family's travels. When they're gone, we'll go find the next one.
— Volume 01 · Costa RicaTarrazú,
Tarrazú,
honey-processed.
Honey. Brown sugar. Citrus. Toffee.
Most of what we sell is classic. Six origins, well-known countries, sourced through trusted specialty roasters. Reliable. Earned. Honest.
This one's different. Tarrazú came home with us from a small roastery in the Costa Rican hills, where the roaster lets the cherry sweeten the bean before he ever touches the heat.
Why this one.
I've been to Costa Rica twice. The first time, I was twenty and on holiday, and I drank a cup of black coffee at a roadside stand in Cartago that made everything I'd ever called coffee at home seem like a different beverage entirely.
The second time was for The Atlas Series. We drove three hours into Tarrazú, sat at a long wooden table in a roastery that's been in the same family for forty years, and cupped twelve lots before choosing one.
“It's the cherry that makes this cup. He lets it sweeten on the bean for days. You taste honey because honey is what's there.”
That's what we brought home. A small lot of honey-processed Tarrazú from a roaster who knows what he's doing — sweet, clean, citrus-bright, with a toffee finish that lingers like a good conversation.
Limited bags. When they're gone, I'll find the next one.
— Mayuri
Founder · Sourcer · Traveler