The terroir and the exceptional climatic conditions at an altitude of 1300 to 1650m, make the coffees produced in the region of Tarrazu, slightly fruity. The agroclimatic conditions are ideal and the ecosystem of the high valleys is totally preserved. The harvest is take place over a period of five months, from November to March. It coincides with the dry season, which offers uniform maturity and high quality fruit. The dry season also allows the use of the sun for an adequate drying of the beans. For many coffee lover, Costa Rica Tarrazu is one of the best coffees in the world. A beautifully acidulous coffee with slightly fruity notes of cassis and black berries. The finish is quite full-bodied and has a subtle taste of chocolate. In a word, a very well balanced coffee.