The Tarrazú region of Costa Rica is one of the world’s most renowned coffee-growing areas. Its volcanic soil and high-altitude climate create ideal conditions for producing exceptional coffee. Thanks to the meticulous work of smallholder farmers and selective hand-picking, this lot offers an incredibly clean and balanced flavor profile. Bright citrus acidity is complemented by honeyed sweetness, almond, and red apple, with a smooth caramel finish tying it all together.

The Tarrazú region is often called the “Land of Saints,” as many of its towns are named after Catholic saints. This area is among Costa Rica’s most prestigious coffee-growing zones, where the combination of volcanic soil, high elevations (1,200–1,900m), and ideal climate allows coffee cherries to mature slowly. This slow maturation results in a more complex, rich flavor profile, where bright acidity and natural sweetness form a perfect harmony.

Tarrazú coffees are often labeled SHB (Strictly Hard Bean), signifying their high-altitude growth, which contributes to denser beans and deeper flavors. The region is predominantly home to smallholder farmers, who hand-pick the coffee and use precise processing techniques to ensure top quality.

Coffees from this region are known for their clean, well-balanced profiles, with notes of citrus, red fruits, honey, nuts, and caramel—all enhanced by Tarrazú’s unique terroir.

Caturra & Catuai: The Essence of Tarrazú Espresso

The Caturra and Catuai varieties are commonly found in the Tarrazú region, both belonging to the Bourbon genetic lineage, producing high-quality espresso.

A natural mutation of Bourbon, Caturra is a compact-growing variety that allows for denser planting and higher yields. Its flavor profile is defined by balanced acidity with citrus and nutty notes. Though it requires constant attention due to its susceptibility to coffee leaf rust, its exceptional quality makes it a favorite among farmers.

A hybrid of Caturra and Mundo Novo, Catuai is a low-growing variety that withstands strong winds and heavy rainfall—ideal for Costa Rica’s mountainous plantations. It is known for its bright acidity, full body, and complex fruit-forward flavors, which are further enhanced by Tarrazú’s high-altitude climate.

Costa Rica’s focus on high-quality Arabica coffee is no coincidence—in 1989, the government banned Robusta cultivation, reinforcing the country’s reputation for specialty coffee. The name “Catuai” means “very good water yield” in the Tupi-Guarani language, highlighting its resilience to heavy rainfall. Similarly, in Tupi-Guarani, “Mborayhu’ã Mbeju” translates to “charming beans”—just like the coffee cherries that hold a magical moment in every cup. This philosophy aligns perfectly with Hinewbeans, where every roast is crafted to create a unique experience—roasted for moments.

Brewing Suggestions

This espresso-roasted coffee is best suited for espresso and AeroPress, where its rich body and balanced acidity shine.

Espresso Recipe

Coffee: 18.5g
Yield: 40g
Brew Time: 26-28 sec
Pressure: 9 bar
Temperature: 90°C

AeroPress (Inverted) Recipe

Coffee: 18g
Water: 200g (85°C)
Grind Size: Medium-fine
Total Brew Time: 2:00 min

Instructions:

Set up your AeroPress in the inverted position.
Add 18g of freshly ground coffee.
Pour 50g of 85°C water over the coffee.
At 0:10, stir gently three times.
Between 0:15 and 0:30, pour the remaining 150g of water.
At 0:50, stir again three times.
At 1:00, attach the pre-wet filter and cap, then wait until 1:40.
At 1:40, flip the AeroPress and press down slowly over 20 seconds, aiming to finish by 2:00.

The product is also available in a 1000-gram package.