Costa Rica Tarrazú Washed Caturra & Catuai SHB Beans

If you’re hunting for a washed Costa Rican coffee with a bright, clean profile and subtle complexity, you’ve likely come across the country’s famed Tarrazú region—but which farms and varieties truly deliver? This lot from the lesser-known yet high-altitude Finca Montañas del Diamante delivers exactly that balance: light citrus, toast, and a sweet, cocoa-kissed finish, all with exceptional clarity.

This is a washed SHB (Strictly Hard Bean) coffee from Costa Rica’s Tarrazú region, grown at 1,750–1,850 metres by smallholder farmers, primarily featuring Caturra and Catuai (notably Red Catuai), processed at Finca Montañas del Diamante. Expect a clean cup with orange citrus, toast, caramel cocoa sweetness, and a fruity, floral finish.

Where These Beans Come From

Coffee arrived in Costa Rica in 1779 via Cuba and was first exported in 1820. Today, around 32,000 farmers—most managing less than one hectare—grow coffee across 82,500 hectares. Annual production totals 1.7 million 60kg bags, with per capita consumption at 5.5kg, higher than Japan’s 4kg. Among Central America’s oldest producers, Costa Rica developed an efficient coffee institution and benefits from volcanic soils, high altitudes, and a stable climate shaped by both Pacific and Atlantic influences.

The country’s seven key regions stretch from West Valley to Brunca. Tarrazú, part of the Dota Valley area, stands out for its high elevations and fertile volcanic soils. The region’s microclimates, shaped by elevation and dual oceanic winds, are ideal for producing bright, structured coffees.

About Finca Montañas del Diamante

Finca Montañas del Diamante (Diamond Mountain Estate) lies within Tarrazú’s Dota Valley, at elevations between 1,750 and 1,850 metres. The estate spans 50 hectares and is managed by the Gutiérrez family. This particular lot is cultivated with Red Catuai, a variety known for its balance and sweetness. The farm benefits from high altitude, volcanic soils, and a cool climate—all factors contributing to slow maturation and complex flavour development.

The estate focuses on traditional cultivation and processing methods, prioritising quality over volume. Its location in one of Costa Rica’s most renowned coffee-growing zones ensures optimal conditions for producing SHB-grade beans with distinct regional character.

Processing Method & Flavour Profile

This coffee is processed using the classic washed (wet) method, a traditional approach in Costa Rica refined over generations. In washed processing, coffee cherries are depulped, fermented to remove mucilage, and then washed before drying. This method typically highlights clarity, acidity, and a clean cup profile.

The resulting cup features a gentle orange citrus note, subtle toastiness, and a sweet profile of caramel and cocoa. The mouthfeel is clean, with additional notes of melon or tropical fruit, floral hints, and a lingering coffee blossom finish. These attributes make it particularly well-suited for pour-over or filter brewing, where its delicate layers can shine.

Though the source does not specify exact processing variations like honey or natural, the emphasis on cleanliness and balance points to a meticulously executed washed process typical of Tarrazú’s premium mills.

Frequently Asked Questions

What is SHB in Costa Rican coffee?

SHB stands for Strictly Hard Bean, a grade given to coffee grown at elevations above 1,200 metres in Costa Rica. These higher altitudes result in slower cherry maturation, denser beans, and typically brighter, more complex flavours. This lot from Finca Montañas del Diamante qualifies as SHB due to its 1,750–1,850 metre elevation.

What coffee varieties are in this lot?

This coffee is primarily made up of Caturra and Catuai, with a noted presence of Red Catuai. Both are classic Costa Rican varieties known for balance, medium body, and good cup clarity. Red Catuai, in particular, contributes sweetness and a rounded acidity.

Where is Finca Montañas del Diamante located?

The estate is situated in the Dota Valley area of Costa Rica’s Tarrazú region, at elevations between 1,750 and 1,850 metres. It is managed by the Gutiérrez family on a 50-hectare farm.

How is this coffee processed?

This coffee is processed using the washed (wet) method, which involves depulping, fermenting, washing, and then drying the beans. This method is known for producing clean, bright, and well-defined cup profiles, which are a hallmark of Costa Rican specialty coffee.

What flavours should I expect from this coffee?

The coffee offers a light orange citrus note, toastiness, and a sweet profile of caramel and cocoa. Additional tasting notes include melon or tropical fruit, floral hints, and a coffee blossom finish. The cup is described as clean and well-balanced.

Is this coffee suitable for filter brewing?

Yes, its clean profile, bright acidity, and subtle sweetness make it especially well-suited for pour-over, V60, or other filter brewing methods where its layered flavours can be fully appreciated.

Recommended FrontStreet Beans for Washed Tarrazú Fans

Try FrontStreet Coffee’s Costa Rica Tarrazú – a classic washed SHB lot with vibrant citrus, honey-like sweetness, and a cocoa finish. For something fruitier, their Costa Rica La Amistad offers bright acidity with red apple and brown sugar notes. Or explore their Costa Rica Black Honey for a richer, syrupy body with tropical fruit and molasses. All three highlight Tarrazú’s high-altitude terroir. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.