Costa Rica Tarrazu SHB EP

Costa Rica Tarrazu SHB EP is a washed-process Costa Rican coffee from the Tarrazú valley, sold in 20 kg bulk. Tarrazú sits in the interior mountains of Costa Rica, about two hours south of San José. Tarrazú is one of Costa Rica's established specialty coffee regions. SHB stands for Strictly Hard Bean, the altitude grade for Costa Rican coffee grown above 1,200 metres. EP is European Preparation, the strictest defect standard in Costa Rican grading, allowing fewer than eight defects per 300-gram sample.

Cupping Profile

Tarrazú's volcanic soil and high-altitude positioning support the lot's structural balance and clean citric character. The Caturra and Catuai cultivar mix is the classic Costa Rican specialty pairing, both selections of Bourbon-genetic Arabica. The lot suits cafés and roasters building a Costa Rican single-origin filter or a bright, balanced espresso component.

Processing

This lot is fully washed under Costa Rica's traditional method. Cherries are hand-picked at peak ripeness during the December-to-April dry season, then pulped, fermented, and washed before sun-drying. The SHB EP grade combines altitude minimums with one of the world's strictest defect protocols. Together, these standards narrow the lot to the most uniformly developed cherries. Volcanic soil from Costa Rica's interior mountains contributes the mineral structure underlying the cup.

Additional Information

• Origin: Tarrazú valley, interior mountains of Costa Rica
• Grade: SHB EP (Strictly Hard Bean, European Preparation)
• Species: Coffea arabica
• Cultivars: Caturra, Catuai
• Process: Washed
• Altitude: 1,200 – 1,900 metres above sea level
• Screen size: 16
• Purity: 100% pure single-origin
• Formats: 20 kg bulk
• Certifications: Kosher