The Tarrazú region in Costa Rica is one of the most renowned coffee-growing areas in the world, where volcanic soil and high altitudes create ideal conditions for producing exceptional coffee. Thanks to the meticulous work of local smallholder farmers and selective hand-picking, this lot offers an exceptionally clean and balanced flavour profile. It is complemented by vibrant citrus acidity, honeyed sweetness, almond, and red apple notes, with subtle caramel undertones rounding off the finish.

The Tarrazú region is often referred to as the “Land of the Saints,” as many of its towns are named after Catholic saints. It is one of Costa Rica’s most famous coffee-growing regions, where volcanic soil, high altitudes (1,200-1,900m), and ideal climate conditions allow the coffee cherries to mature slowly. This results in a richer, more complex flavour profile with a harmonious balance of vibrant acidity and sweetness.

Tarrazú coffees are frequently labelled “SHB” (Strictly Hard Bean), which refers to the dense, high-quality beans grown at higher elevations, leading to deeper flavours. The region is mainly home to smallholder farmers who hand-pick the coffee cherries and employ precise processing techniques to ensure excellent quality.

Coffees from this region are known for their clean, well-balanced taste profiles. Common flavour notes include citrus fruits, red fruits, honey, nuts, and caramel, all enhanced by the unique terroir of the region.

Caturra & Catuai: The Essence of Tarrazú 

The Caturra and Catuai varietals, both part of the Bourbon genetic line, are common in the Tarrazú region, producing exceptional quality coffee.

Caturra is a natural mutation of Bourbon, characterised by compact growth, allowing for denser planting and higher yields. Its flavour profile offers a balanced acidity, with citrus and nutty notes. While its cultivation requires constant attention, the quality is outstanding.

Catuai is a hybrid developed by crossing Caturra with Mundo Novo. It is low-growing and well-suited to resist strong winds and rainy climates. Catuai coffees are marked by vibrant acidity, full body, and complex fruity flavours, which are further accentuated by the altitude and microclimate of the Tarrazú region.

The popularity of Caturra and Catuai varietals in Costa Rica is no coincidence. In 1989, the government banned Robusta cultivation, helping the development of Arabica varieties and promoting global recognition of specialty coffees.

The name “Catuai” comes from the Tupi-Guarani language and means “very good yield,” which reflects its adaptability to the rainy climate. The phrase “Mborayhu’ã Mbeju” means “charming beans” – just like the coffee beans that hide a magical moment in every cup. This aligns with Hinewbeans’ mission: to create a unique experience with each cup. 

Brewing Suggestions

This filter-roasted coffee is particularly well-suited for filter brewing, where its rich, clean flavours and vibrant acidity truly shine.

Recipes

V60

Coffee: 15g
Water: 250g (93-94°C)
Grind Size: Medium
Total Brew Time: 2:30-3:00 minutes

Instructions:

Place 15g of medium ground filter-roasted coffee into the V60 filter.
Pour 30-40g of 93-94°C water over the coffee for the bloom.
At 0:30, pour in a further 210-220g of water in a circular motion to reach the full 250g.
Allow the coffee to drip fully through, so the total brew time is around 2:30-3:00 minutes.

Aeropress (Inverse)

Coffee: 18g
Water: 220g (85-90°C)
Grind Size: Medium-fine
Total Brew Time: 2:15 minutes

Instructions:

Place the AeroPress in an inverted position.
Add 18g of medium-fine ground coffee
 Pour 50g of 85-90°C water over the coffee to start the bloom (0:00-0:10).
At 0:10, pour in an additional 100g of water, then stir three times
 At 0:45, pour another 70g of water to ensure proper flow.
At 1:15, stir again three times.
At 1:30, attach the pre-wet filter and lid, then wait until 1:45.
At 1:45, flip the AeroPress and slowly press out the coffee over 20 seconds, ensuring that the press is completed by 2:15.

French Press

Coffee: 22g
Water: 350g (93°C)
Grind Size: Medium-coarse (similar to sea salt, slightly coarser than bread crumbs)
Total Brew Time: 4:00 minutes

Instructions:

Start by grinding the coffee to a medium-coarse texture (use a high-quality grinder for even consistency).
Pre-warm the French Press with hot water to prepare it.
Add the 22g of ground coffee to the French Press
 Pour 70g of 93°C water over the coffee for blooming and let it sit for 30 seconds
After blooming, pour in the remaining 280g of water, ensuring an even pour.
Let the coffee steep for 3:30 minutes without stirring.
After the steeping time, press the coffee slowly and evenly.
Serve immediately after the 4:00-minute brew time.

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