Robusta plantations are forbidden there! The Tarrazú region lies in the central valley; mountain cultivation, sometimes in terraces to fight erosion and make irrigation easier; shade replaced by self-shading, which consists of increasing planting density; wet method and semi-washed preparation, a recent method in which the fresh cherries are pulped under water as soon as they reach the mill and then dried immediately, without sitting in fermentation tanks.
One of the best-known Central American coffees for its SHB grade (Strictly Hard Bean – grade, abbreviation, hardness of the beans). A very good, full coffee, slightly acidic. Tarrazú coffees are true grands crus.
