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Costa Rica Tarrazu Mirazu D’cafetal Anaerobic

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Roasted on the 5th of February
200g pack beans in stock, order by 12 pm & ship in the evening
400g, 600g & 1kg pack fresh roast to order every Monday, ship within 3-6 working days
100% specialty arabica coffee beans only


Variety Caturra
Processing Anaerobic Natural
Region Tarrazu
Altitude 1700masl
Roast Level Light Roast 
Tasting Note Lavender. Tropical Fruit. White Grapes.
Quantity 200g

About JWC Roastery:

About this coffee :

Even though this little country can fit into the state of Texas approximately 13 times (read: it’s pretty small), Costa Rica’s reputation for producing some of the best coffee in the world far exceeds its borders. Costa Rica boasts eight coffee growing regions, the most famous of which is Tarrazú. Known worldwide for its fine-quality beans and breathtaking views, this coffee gold mine is conveniently located right in our own backyard.

Correctly pronounced “Tar-ah-zoo”, the Tarrazú growing region of Costa Rica is known locally as “Los Santos” because of its cantons (similar to towns) that are named after various saints. About a two-hour drive from San Jose, Tarrazú is filled with roads and coffee plantations that wind around the mountainside. The area is lush with vegetation, and a large number of tropical birds call Los Santos home.

A year in Tarrazú is split into two well-defined seasons, rainy and dry. The rainy season lasts for seven months (May to November), during which time coffee plants are growing; the dry season is from December to April. Harvest time is a five-month period from November to March that coincides nicely with dry season. This well-defined climate pattern is ideal for growing coffee and results in high-quality coffee cherries that are uniform in ripeness.

Tarrazú presents an ideal location for growing arabica coffee beans. The region is known for producing coffees that have distinctly acidic qualities, mainly due to the sedimentary soil composition that characterize the land. Spanning altitudes from 1,200 to 1,900 meters, the majority of plantations are shaded with a mix of foreign and native trees.

Tasting this anaerobic coffee will stimulate floral and fruity fragrances and fill the mouth with lavender, tropical fruit & white grape juiciness. This is a very sweet coffee with lots of vibrant aromatics, just like a fruit bomb!

Brewing Recipe : 

Filter
Brewing ratio 1 : 15
Ground coffee 18g
Total water 250ml
Water temperature 93ºc
Brew time 2-2.30 minutes