Costa Rica Tarrazu Hermosa

What to Expect

This is Costa Rican coffee doing what it does best: balancing fruit sweetness with caramel depth. The Tarrazu Hermosa from Coope Dota delivers stone fruit character with a smooth, approachable body that works across the board.

The Cup

You'll get a medium body with a silky, rounded mouthfeel that feels easy in the mouth. The acidity is moderate and gentle, more malic than citric, supporting rather than dominating the cup. This is a clean washed coffee with no funk or ferment character, just straightforward sweetness. The stone fruit notes lean towards peach and apricot, backed by caramel that comes through as the cup cools.

Who This Is For

This suits drinkers who want something reliably sweet and balanced without challenging acidity or experimental processing. It's a solid everyday coffee that won't surprise you, but won't disappoint either.

If you're chasing bright, complex, fruit-forward coffees with high acidity, this won't scratch that itch.

Best for: Espresso drinkers and filter fans who prefer sweetness and balance over brightness and complexity.

How to Brew This Coffee

The medium roast and balanced profile make this flexible. Espresso brings out the caramel sweetness and creates a smooth, forgiving shot that's easy to dial in. Filter methods let the stone fruit character breathe while maintaining that silky body. French Press emphasises the rounded mouthfeel and caramel notes if you prefer a fuller, more textured cup.

Costa Rica

Costa Rica Tarrazu Hermosa

Description from Roaster

A lovely smooth sweet washed coffee, great for espresso and filter/cafetiere! The area known as Tarrazu is divided in to three parts – Dota, Tarrazzu, and Leon Cortes. It is also often known as Los Santos as the three main towns are San Pablo, San Marcos, and Santa Maria de Do...

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Description from Roaster

A lovely smooth sweet washed coffee, great for espresso and filter/cafetiere!

The area known as Tarrazu is divided in to three parts – Dota, Tarrazzu, and Leon Cortes. It is also often known as Los Santos as the three main towns are San Pablo, San Marcos, and Santa Maria de Dota.

Prior to the arrival of Coopedota, coffee farming in the area was difficult. The producers had little or no expertise in agronomy, the coffee was sold to middlemen who paid producers unfairly, and there were no wet mills nearby, which meant a long trip to be able to process their coffee. The closest wet mill was “La Raya” in Desamparados, where coffee carts were taken to for measuring and to prevent the coffee cherries from fermenting.

Mr Estanislao Ureña Mora was responsible for introducing coffee to the area, and gave seed to his brother Jose Ureña Mora. Between the two, they sowed a plantation of two hectares and produced their coffee without the use of agrochemicals. Then came Ramon Blanco who built a wet mill in San Pablo de Leon Cortes, and producers began taking their coffee there. In 1929 a wet mill was built in Santa Maria, but as there was so much uncertainty in prices, producers turned to the Banco Nacional (National Bank), which had a department where farmers were given recommendations on how to process their own coffee. Thus was born Coopedota R.L.

The varietals grown are mainly Caturra and Catuai, but some farmers are experimenting with Obata, the cross between Timor Hybrid and Villa Sarchi brought to Costa Rica from Brazil by ICAFE in 2014. Coffee from here is picked by hand and pulped mechanically, leaving it super clean ready for the fermentation stage and drying on patios.

Suits all brew methods.

This description comes from Monsoon Estates Coffee Company, who roasts this coffee. For the fullest product detail, you can also see their own listing at Monsoon Estates Coffee Company