Tarrazu San Rafael Coffee: October Coffee of the Month

In the heart of Central America, Costa Rica rises like a verdant bridge between the Caribbean Sea and the Pacific Ocean. For centuries, its lush valleys, volcanic mountains, and highland microclimates have nurtured something extraordinary: coffee. 

Within this storied landscape lies San Rafael, a micro-region known for producing beans that are not just delicious but expressive of a particular terroir, bright, complex, and unforgettable. For many coffee lovers, Tarrazú San Rafael represents the pinnacle of Costa Rican coffee. It’s a region where altitude, soil, tradition, and innovation collide to create cups that linger in memory long after the last sip.

So why is Tarrazú San Rafael celebrated worldwide? The answer lies not only in its geography, but in the dedication of its people, the legacy of its cultivation, and the singularity of its flavour.

1. The Origin: geography and terroir

To understand Tarrazú San Rafael, one must first picture the landscape. Located around 70 kilometres south of Costa Rica’s capital, San José, the Tarrazú region lies in the Central Valley and climbs into the dramatic Talamanca Sierra. The area is remote and mountainous, with winding roads that thread through hillsides draped in coffee plants.

The defining feature here is altitude. San Rafael sits between 1,200 and 1,900 metres above sea level, a height that slows down the maturation of coffee cherries. This slow ripening, combined with consistent sunshine and cooler nights, concentrates sugars and develops complexity in the beans. It’s this environment that qualifies Tarrazú coffees for the Strictly Hard Bean (SHB) standard, an internationally recognised mark of excellence.

The soil, too, plays its part. Volcanic in origin, it is rich in minerals and remarkably fertile. It holds water well yet drains efficiently, preventing rot and disease. The combination of volcanic nutrition, misty mornings, and dry harvest seasons makes San Rafael a textbook case of terroir in action.

But coffee here isn’t just about the land. It’s also about people. More than 1,300 producer families cultivate coffee across Tarrazú, many on farms smaller than five hectares. Their methods blend centuries-old traditions with modern approaches to sustainability. Shade-grown practices, natural fertilisers, and water-conscious washing stations are common, ensuring that the delicate balance of the ecosystem is preserved for future generations.

The region belongs to the Los Santos Zone, named for the saintly towns of San Marcos, Santa María, and San Pablo. Coffee from this zone enjoys a Denomination of Origin (DO), a protected status that, much like Champagne in France, guarantees not only provenance but also quality and distinctiveness. For Costa Rica, this recognition is more than symbolic; it confirms Tarrazú’s role as one of the world’s premier coffee landscapes.

2. How Tarrazú San Rafael became famous

Coffee first arrived in Costa Rica in the late 18th century, introduced from Cuba. By the mid-19th century, it had become the country’s most important export, shaping its economy, culture, and even architecture (coffee revenues partly financed the elegant National Theatre in San José).

In Tarrazú, cultivation began in earnest over 150 years ago. Unlike the sprawling estates of Brazil, most Tarrazú coffee was, and still is, grown by smallholder farmers. This mosaic of micro-farms created the foundation for what later became the micro-lot movement: the practice of isolating and marketing coffee from individual plots or communities for traceability and flavour integrity.

By the late 20th century, professional coffee cuppers and international buyers had recognised Tarrazú San Rafael for its consistent quality. What made it stand out was not only its vibrant cup profile but also its cleanliness, a technical term in coffee tasting that refers to clarity of flavour, free from defects or muddiness. Tarrazú’s reputation spread quickly, and soon roasters around the globe were highlighting it on their menus.

Modern infrastructure strengthened this fame. Mills such as Beneficio Palmichal emerged, introducing advanced processing techniques while still working closely with local farmers. These mills emphasised traceability, sustainability, and fair pay, aligning with global demand for ethically sourced coffee. Today, Tarrazú is as much associated with community-driven quality as it is with flavour.

3. Flavour Profiles: What makes it unique?

Ask a coffee lover to describe Tarrazú San Rafael, and you’ll hear words like bright, balanced, and complex. Its defining trait is its vibrant acidity, reminiscent of ripe citrus or stone fruit, yet softened by a creamy or full-bodied texture that prevents sharpness.

The typical flavour wheel for Tarrazú San Rafael includes:

• Sweetness: toffee, hazelnut, vanilla, and brown sugar notes that lend warmth.
• Fruit: orange zest, apple, plum, and occasionally tropical hints like passionfruit.
• Depth: chocolate, cocoa nibs, and a subtle earthiness that anchors the cup.
• Floral tones: jasmine or hibiscus whispers in lighter roasts.

This combination creates a layered experience: first the bright fruit, then the comforting sweetness, followed by a clean, lingering finish. It’s a coffee that satisfies both casual drinkers and seasoned tasters because it balances approachability with nuance.

Compared with other renowned regions, say, Ethiopia’s Yirgacheffe with its floral tea-like delicacy, or Kenya’s bold berry-forward coffees, Tarrazú sits in the middle ground: not too wild, not too mellow. It offers clarity without austerity and richness without heaviness. For many, it’s the quintessential “gateway” into the world of speciality coffee.

4. The best way to brew it

The versatility of Tarrazú San Rafael means it shines across brewing methods, though each accentuates different characteristics.

Pour-over (V60, Chemex, Kalita):

• Brings out brightness and citrus clarity.
• Recommended grind: medium.
• Brew ratio: 1:16 (e.g., 15g coffee to 240ml water).
• Water temperature: 90–94°C.

This method emphasises its fruity notes and sparkling acidity, making it ideal for tasters who enjoy a clean, transparent cup.

French press:

• Highlights body and sweetness.
• Recommended grind: coarse.
• Steep for four minutes before plunging.

Here, you’ll experience more chocolate, caramel, and nutty undertones, perfect for a comforting morning brew.

Espresso:

• Intense and layered.
• Recommended grind: fine.
• Standard brew ratio: 1:2 (e.g., 18g coffee to 36g espresso).
• As an espresso, Tarrazú offers a punch of caramel, orange zest, and cocoa, often with a crema that carries a delicate floral aroma. It works beautifully as a base for flat whites and cappuccinos, where the milk softens the acidity but preserves the sweetness.

For cultural authenticity, try a café chorreado, Costa Rica’s traditional pour-over method using a wooden stand and a cloth filter. The process is simple yet ritualistic, producing a bright, aromatic cup that locals have enjoyed for generations.

5. Roasting style and best enjoyment

While coffee roasting preference is personal, Tarrazú San Rafael is widely appreciated at a medium roast. This level captures the best of both worlds: the lively acidity of a lighter roast and the comforting sweetness of caramel and cocoa.

• Light roast: Brings out high floral and citrus notes, ideal for pour-overs. However, it may feel too sharp for those who are not accustomed to acidity.
  
• Medium roast: Balances acidity with body, enhancing notes of chocolate, hazelnut, and stone fruit.
  
• Dark roast: While bold, it tends to flatten the nuance, muting fruitiness and leaving mainly chocolate and smoke.
  

For purists, drinking it black is the best way to appreciate its layered profile. Yet it adapts beautifully to milk-based drinks like flat whites or cappuccinos, where its sweetness and body shine through.

One of the pleasures of Tarrazú coffee is experimentation. Brew the same beans as a pour-over one day, a French press the next, and an espresso on the weekend; you’ll discover new dimensions each time. This adaptability is part of its enduring charm.

6. Conclusion: savour the experience

Tarrazu San Rafael coffee is more than a beverage; it is a narrative of land, people, and passion. Its unique terroir, cultivated at dizzying altitudes in volcanic soils, gives the beans their vibrancy. Its heritage of smallholder farmers and community-driven processing guarantees authenticity and consistency. And its flavour profile, at once bright, sweet, and comforting, has earned it a place among the world’s most celebrated coffees.

To drink Tarrazú San Rafael is to savour not just a cup but a legacy. Each sip connects you to generations of farmers in the Los Santos Zone, to misty mornings over the Talamanca Sierra, and to the centuries-old story of Costa Rica’s coffee culture.

For those who seek quality and character, Tarrazú San Rafael is a coffee worth seeking out. Experiment with brewing styles, from the precision of a V60 to the tradition of a café chorreado. Above all, slow down, inhale its aroma, and let its layered flavours transport you.

Because in the end, Tarrazú San Rafael is not just coffee; it is Costa Rica in a cup.

Discover your next favourite brew

Looking for coffee that excites your senses and elevates every cup? At Coffee Collective, we’ve curated a wide range of speciality coffees from the world’s most renowned regions. This month, don’t miss the exceptional Tarrazu San Rafael, our Coffee of the Month, celebrated for its vibrant flavour and rich heritage.

Join our Coffee of the Month Club and enjoy exclusive access to freshly roasted beans delivered to your door, plus the chance to explore new origins each month.

Ready to taste the difference? Browse our collection today, subscribe to the club, or get in touch with the team, we’d love to help you find your perfect roast.