Costa Rica Tarrazu green coffee beans from the La Pastora program are about as dependable as a washed Central American gets. La Pastora is the regional lot put together by Cooperativa de Caficultores de Tarrazu, a co op with more than 4,650 members across the canton of Tarrazu in San Jose province. Cherry comes in from hundreds of small farms and leaves as one consistent, well balanced coffee.

We sell it green and unroasted in 1 lb, 3 lb and 5 lb bags, packed and shipped from our roastery in Concord, CA. This is the same lot we run on our own production roaster.

What Costa Rica Tarrazu Green Coffee Beans Taste Like

The mill at Tarrazu is run like a machine shop. Trucks arrive in the late afternoon with the day’s picking, the cherry is weighed and floated to drop anything underdeveloped, then depulped and run through a mechanical demucilager on a recycled water system. Forced air and a series of gentle dryers bring it to 11 percent moisture, all in a little over 72 hours. The coffee then rests in silos for at least a month before milling and sorting by weight and color.

That consistency shows up in the cup as stone fruit, milk chocolate and real sweetness, with a syrupy weight through the finish. Nothing sticks out. It is the coffee you hand somebody who says they do not like fancy coffee.

• Region: Tarrazu, San Jose province, Costa Rica
• Altitude: 1,300 to 1,600 masl
• Process: Fully washed, mechanical demucilager, mechanically dried to 11 percent
• Grade: SHB EP, strictly hard bean, European preparation
• Variety: Caturra and Catuai
• Cup notes: Stone fruit, milk chocolate, sweet
• Body: Syrupy and medium heavy
• Best for: Drip, pour over, a forgiving house roast, blend backbone

How to Roast Costa Rica Tarrazu Green Coffee Beans

Strictly hard bean means the coffee grew above roughly 1,200 meters and the seed is tight and dense. Dense coffee takes more energy to get moving, so charge 10 to 15 degrees hotter than you would for a soft Indonesian. European preparation also means off size seeds were pulled at the mill, so screen size is even and everything in the drum hits first crack at close to the same moment. That is why Costa Rica Tarrazu green coffee beans make such a good learning coffee.

1. City Plus, drop around 419 to 424 F. Roughly a minute past the start of first crack. This is where the stone fruit is loudest and the sweetness stays bright. Our pick for pour over.
2. Full City, drop around 428 to 434 F. Carry it to just before second crack. Acidity settles down, the milk chocolate takes over and the syrupy body thickens. This is the everyday drip roast and it holds up in a moka pot.
3. Full City Plus, first few cracks of second. Good for a sweet, chocolate forward espresso. The dense seed buys you a few extra seconds of margin here, but pull it before the oils bloom or you trade fruit for roast flavor.

Whatever level you choose, do not stall the middle of the roast. Keep bean temperature climbing steadily from the end of drying into first crack, because flat spots there bake out the sweetness these Costa Rica Tarrazu green coffee beans are bought for.

Weight Loss and Yield

Plan on 15 to 18 percent weight loss in the drum. One pound of Costa Rica Tarrazu green coffee beans gives about 13 to 13.5 ounces roasted, so a 5 lb bag lands near 4 lb 3 oz at a medium roast. A repeatable loss percentage is one of the easiest signs your roasts are consistent.

Storing Green Coffee

Cool, dry, dark and breathable is the whole rule. Leave Costa Rica Tarrazu green coffee beans in the bag they arrive in, or tip them into a paper sack or a bin that is not airtight. A year or more of storage is normal with no real loss. Skip the vacuum sealer and keep it out of the freezer. Both mess with moisture in the seed.

Shipping and Local Pickup

Everything ships out of Concord, CA. East Bay customers can order online and pick up here instead of paying shipping. Browse the rest of the green coffee lineup to add another origin to the order.

Frequently Asked Questions

What do SHB and EP actually mean?

SHB is Strictly Hard Bean, the Costa Rican grade for high elevation coffee with a denser seed. EP is European Preparation, meaning the lot was sorted to a tighter defect count than standard prep.

Is La Pastora a single farm?

No. These Costa Rica Tarrazu green coffee beans are a regional lot drawn from many small member farms delivering to the co op mill, which is what makes it consistent year to year.

Is this a good first green coffee?

Yes. Even screen size and a wide window of good roast levels make it hard to ruin. Our home roasting FAQ covers the basics.

How should I grind it?

Medium for drip, coarser for French press. The grind size guide has the specifics by brewer.

What pairs with it in a blend?

It is a clean base. Add a floral washed African like our Ethiopia Yirgacheffe at 25 to 30 percent for lift. More origin background at coffee production in Costa Rica.