CAFECOSA is a family operated coffee company. Our US Headquarters is in Seattle, Washington and our Costa Rican Headquarters is based in San Marcos, a small town in the heart of Costa Rica's central mountain region of Tarrazu. Ample rainfall, a temperate climate, and the thick humus layer of the volcanic mountains give our gourmet coffees their rich, full taste which is known the world over.

These natural blessings have not been enough to lower the level of unemployment. During the three-month coffee harvest season an abundance of jobs are available in Tarrazu. All businesses benefit from the flurry of economic activity. But, during the other 9 months of the year jobs are scarce and many families are forced to send family members abroad to make ends meet.

CAFECOSA buys, roasts, packs and ships all of our Tarrazu coffees from San Marcos de Tarrazu. These activities create jobs in the Tarrazu region, helping to grow the economy. The money you spend on your Tarrazu coffees will end up in the community where the coffee was produced.

Our Costa Rican Tarrazu coffees are 100% single-origin Tarrazu coffee from only #1 SHB, the most flavorful category of coffee bean, found only at high elevation. Recognized for their unique fruity and chocolate characteristics, our gourmet Tarrazu coffees are medium to full-bodied with a clean, rich finish.

CAFECOSA is committed to sourcing gourmet coffees from sustainable and environmentally friendly estates, mills and co-ops.

Our Costa Rican Tarrazu coffees include:

Fair Trade Certified

Rainforest Alliance Certified

Certified Shade Grown

Patio/Sun Dried

Estate Grown.

About Tarrazu Coffee

Costa Rican Tarrazu coffee is acknowledged, along with Kona from Hawaii and Blue Mountain from Jamaica, as one of the best coffees in the world.

The quality of Tarrazu coffee is defined by the characteristics of the region where it is produced:

Altitude: Costa Rican Tarrazu coffee is produced in a range between 4,500 and 6,000 feet of altitude. This officially defines it as Strictly Hard Bean (S.H.B.) and is the highest and best classification that can be given to coffee. This characteristic, along with the fact that it is produced in the slopes towards the Pacific coast, make it the key ingredient in the world's premium brands.

Crop: Our Tarrazu coffees are 100% Arabica. The two main varieties of Arabica used are low height Caturra and Catuai trees which provide for a high quality yield with excellent taste.

Climate: Three elements come together to create the ideal conditions for the production of this wonderful Costa Rican coffee. Our region enjoys a precipitation level of 2,000 mm per year, a 3-to-4 month very well defined dry season and an average of 2,150 hours of sunlight on the plantations.

Soil conditions: The volcanic soils have a high acidity that positively impacts the taste of the coffee. Its pH is high, at 5 points as an average, and the soil naturally has a high volume of iron and manganesium.