From the legendary Tarrazú valley, a washed coffee that represents what Central American precision looks and tastes like.
If you want to understand what Central American washed coffee can be at its best, start in Tarrazú. This valley in the Talamanca mountain range of Costa Rica has been producing specialty coffee for over a century. It is one of the most geographically perfect places in the world for Arabica cultivation — volcanic soil, well-distributed rainfall, consistent cloud cover, and altitudes between 1,500 and 1,800 meters that slow cherry maturation without the extreme cold of Nariño or the mist-soaked density of Ethiopian highlands.
Costa Rican coffee law is unusually strict. The country has banned robusta cultivation entirely since 1988, making it the only nation in the world to legislate that only Arabica may be grown commercially. The result is a baseline of quality that you can trace in every cup — even the most ordinary Costa Rican coffee has a cleanliness and sweetness that reflects decades of national commitment to Arabica excellence.
The Coffee Power Costa Rica lot comes from a group of small family farms in the Tarrazú canton, processing their cherries through a local wet mill that operates during the October–February harvest. The washed process enhances the coffee's natural clarity — red berries, honey sweetness, milk chocolate body, and a peach-like finish that makes this one of the most approachable and consistently excellent origins in the collection.
Chris Rosas describes Tarrazú as "the musician who always plays in tune." Not always the most exciting performer, but the one you trust most when you need something reliably beautiful. We serve this coffee at origin price despite its accessibility, because the farmers who produce it deserve the same respect as those producing the more exotic lots.
