Tarazhu Coffee: an introduction to the Flavor of Costa Rica

Tarazhu Tarrazu must be the first producing area that everyone will think of when it comes to Costa Rican coffee, and it is also the first certified coffee producing area in Costa Rica, but most people's understanding of it is limited to this.

If you want to know Tarazu, you must first know a place: Los Santos (translated as the Valley of Saints or Los Santos).

Los Santos is an ancient growing area in central Costa Rica, located in the province of San Jose and includes administrative areas such as the towns of Tarrazu in Tarazu, Dota in Dorota and Leon Cortes Castro in Leon Colx.

Los Santos is affected by warm and humid air currents from the Pacific Ocean, with annual rainfall of 2400 mm and an average temperature of 19 ℃. Coffee grows at an altitude of 1500m to 2100m. Unique climatic conditions, abundant precipitation and fertile volcanic ash soil, covered by dense forests, provide an excellent growing environment for coffee beans.

Almost all the coffee produced here is hard beans, with pleasant acidity, chocolate, floral and fruity flavors, and is loved by everyone. Because the Tara beads in this area became famous first, gradually some people became accustomed to dividing them into large categories of producing areas by "Tarrazu beads", and Tara Zhu's reputation became more and more famous.

With Tara Zhu's fame spreading, many coffee merchants want to fake the name "Tara Zhu". Thus, in 2019, the Costa Rican government registered the coffee origin "Caf é de Tarraz ú" with the European Union and the World intellectual property Organization (WIPO), with the aim of protecting this unique Tarazu producing area and Tarazu coffee in the world.

The corresponding WIPO certificate prevents the name and logo of the Costa Rican coffee from being used nationally and internationally without the appropriate authorization, and ensures the source and quality of coffee beans produced in the region, at the same time provides legal certainty and protection for producers. Since then, the use of this title needs to be more rigorous.

We can understand that Tarasu coffee grows in three areas of Los Santos, namely Tarazu Tarraz ú, multi-tower Dota, and Leon Corx Le ó n Cort é s Castro, covering all Arabica coffee varieties, such as Caturra, Catuai, Geisha, Bourbon, Typica and so on.

Ninety-five per cent of the coffee beans produced in the Tarazhu region are very hard beans (SHB), which generally grow above 1500 meters above sea level and are characterized by nuances of chocolate, flower and fruit in flavor. In the Qianjie rations bean series, there is a washed Tarazhu coffee. As an entry selection, Kaddura and Kaduai varieties are more full-bodied, with sweet orange, chocolate and nutty aromas, and caramel back to sweet and long-lasting.

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