Costa Rica
Pioneers of Coffee Innovation
Tarrazú Valley
Origin Story
From the Heart of Costa Rica
Costa Rica banned the cultivation of lower-grade robusta coffee in 1989 — a bold move that cemented its reputation for exclusively high-quality arabica. In the steep, misty valleys of Tarrazú, family farms produce some of Central America's most elegant and complex coffees, celebrated for their bright acidity and refined sweetness.
Coffee was first cultivated in Costa Rica in the 1700s and became the country's primary export by the 19th century. The Tarrazú Valley, with its ideal altitude and volcanic soil, emerged as the country's crown jewel. Costa Rica's 1989 ban on robusta — the only country in the world to do so — forced the entire industry toward quality innovation.
The Land
Terroir & Climate
Tarrazú sits at 1,400–1,900m in the Talamanca Mountain Range. The steep slopes and high altitude create dramatic temperature variation between day and night. Volcanic soil provides excellent drainage, while misty mornings protect cherries from direct sun exposure. This unique combination produces the honeyed sweetness and citrus brightness that define Tarrazú coffee.
Elevation
1,400–1,900m
Variety
Caturra, Catuai, Villa Sarchí, Gesha
Harvest
November – March
Processing
Tarrazú coffees pioneered the honey process
Our Partners
Cooperativa de Caficultores de Tarrazú (CoopeTarrazú)
98
Member Farmers
34
Women Members
2004
Year Founded
CoopeTarrazú was founded by second-generation farmers who wanted to modernize processing while preserving the valley's traditions. They built Costa Rica's first community micro-mill, allowing member farms to process their own coffee rather than selling cherries to large processors.
Community Impact
Built 3 community micro-mills and funded a rural internet connectivity project for all member families.
The People
Meet the Farmers
Ana María Quirós
Micro-Mill Innovation Lead
Ana María was among the first Tarrazú farmers to install a private micro-mill on her farm, giving her complete control over every processing step. She now experiments with honey and anaerobic processing, producing limited lots that command premium prices at international auctions.
“Processing is where the farmer becomes the artist.”
Carlos Mora
Sustainability Director
Carlos oversees the cooperative's environmental programs, including a pioneering carbon-neutral certification initiative. He has helped 40 member farms transition to 100% renewable energy and zero-waste processing.
“If we cannot farm sustainably in Costa Rica, where can we?”
From Cherry to Bean
Processing Method
Tarrazú coffees pioneered the honey process: cherries are depulped but the sticky mucilage is left on the bean during drying, creating a sweetness between washed and natural. Our lots use both traditional washed and experimental honey processes, dried on raised beds with precise turning schedules.
Annual Production
380 bags (60kg)
Avg Farm Size
2.8 hectares
Shade Grown
65%
Water Conservation
Closed-loop water recycling at all micro-mills
Seed to Cup
Journey of the Bean
From cherry to cup — trace the remarkable path of Costa Rica coffee through harvest, processing, export, and roasting.
Harvest
November – March
During November – March, farmers across Tarrazú Valley hand-pick only the ripest cherries. Cooperativa de Caficultores de Tarrazú (CoopeTarrazú) trains members in selective harvesting — often passing through the same trees three times to ensure peak ripeness.
The Costa Rica harvest is a community effort. Families rise before dawn to pick in the cool morning air, carrying baskets of crimson cherries down mountain paths to collection points.
Key Details
Pickers
98+ farmers
Passes
2–3 selective
Elevation
1,400–1,900m
In the Cup
Tasting Notes
Elevation
1,400–1,900m
Variety
Caturra, Catuai, Villa Sarchí, Gesha
Harvest
November – March
Certifications
Fair Trade, Carbon Neutral
Our Partnership
GMB Impact in Costa Rica
3
Years Partnered
30–42%
Premium Above Market
145
Families Supported
3
Active Projects
Community Projects
Rural internet connectivity
Micro-mill equipment fund
Carbon-neutral certification program
Shop the Origin