Available as Wholebeans - Ground Medium Fine for filter machines - Ground Coarse for Cafetieres
Ground Fine for use in Espresso Machines.
Costa Rica Tarrazu Dark Roast is a high-grade, high-quality Coffee for those who like their brews “hearty.” It comes from Costa Rica’s Tarrazu district, which is one of the country’s best-known regions for outstanding beans.
When brewed, it offers delectably deep, chocolatey notes - a gift to anyone needing a sweet tooth fix. Full-bodied and flavoursome to the last, it is a must-have cuppa.
We create it using the latest state-of-the-art Neuhaus Neotec fluidised air-bed system, which primarily uses convection heat transference to roast the beans.
We then pack it fresh to order, ensuring quality and consistency, time and time again. There is nothing not to like with our Costa Rica Tarrazu Dark Roast - as, hopefully, you’re about to find out. Treat yourself and indulge today.
Facts About Costa Rica Tarrazu Dark Roast
- This country has produced Coffee since 1779. It was the Spanish who first introduced it.
- Such was its popularity that, during the 19th century, the government offered free land to any farmers willing to grow it. This proved to be a tremendous success.
- By 1829, Costa Rica Coffee exports had overtaken tobacco, sugar and cocoa as the most profitable cash crop.
- Until the Second World War, England was the largest recipient of Costa Rica Coffee.
- Smallholder farmers now play a pivotal role in the industry. Nearly 90% of all producers cultivate less than 12 acres (5 hectares) of Coffee crops.
- The Tazzazu Valley, in particular, has become popular for its fertile volcanic soil, relatively cool climates and high altitudes. These factors combined make our Costa Rica Tarrazu Dark Roast.
Dark Roasted Coffee vs. Light Roasted Coffee
Coffee Beans pop, crack and expand when subjected to heats between 350°F – 400°F, a phenomenon known as the “first crack.” This is where lighter roasts come about, which often have an earthy, grainy acidic taste.
Dark Roasts such as this one, however, are the product of heats between 465°F–485°F. This coincides with the end of the second crack.
Infusions such as these tend to taste bitter, smokey and even, at times, slightly burnt with notes reminiscent of charcoal. Coffee connoisseurs have a reputation for choosing Dark Roasted Coffee, which lack the acidity of their lighter counterparts.
They’re also oilier and shinier on the surface while being, perhaps unsurprisingly, darker in colour. Discover for yourself with our Costa Rica Tarrazu Dark Roast.