Description
In 2019 we marked the fifth year of production for the Costa Rica Tarrazu Puma with cup quality having improved each season as the producers have become more and more refined in their process. As a result the Puma has better acidity than other Costa Ricans and great, bright aroma in the cup. As a whole the Tarrazu region is best known for its coffees having a more pronounced acidity and snappy kick compared to those grown in other parts of Costa Rica. As for the Puma, it’s grown in volcanic soil at elevations ranging from 3,000 – 5,000 feet.
