Los Muertos Costa Rica
Thanks to its full body and rich chocolate and nutty notes, this coffee is an excellent choice, especially for espresso. It also works beautifully in a French press or as a filter coffee, where its caramel sweetness can really shine.
Recommended brewing methods: espresso, moka pot, French press, and filter.
| Category: | Freshly roasted coffee |
|---|---|
| Package Size: | 75g, 250g, 1 000g |
| Acidity: | Medium |
| Coffee Type: | Arabica |
| Flavor Profile: | Nutty, Caramel, Fruity |
| ? Country of Origin: | Central America |
| Cupping score: | 84-86 |
| Variety: | Catuai, Caturra |
| Altitude: | 1 150 - 1 700 m |
| Harvest Period: | October – March |
| Processing Method: | Washed |
| Drying Method: | Terraces |
| Roast Level: | Medium |
Flavor Profile
You can look forward to a full-bodied, sweet cup with distinct notes of dark chocolate, caramel, and roasted nuts. The chocolate base is complemented by a pleasant nutty sweetness and a subtle herbal note that lends the coffee freshness and character. The result is a balanced, harmonious coffee with a pleasantly long finish.
The Story of This Coffee
Tarrazú, which translates to “stone from the forest, ” is one of Costa Rica’s most famous coffee-growing regions. It lies on the slopes of the majestic Talamanca Mountains, which significantly influence the local climate and conditions for growing coffee.
This region is known for producing high-quality coffees, and for local communities, coffee represents much more than just an agricultural crop—it is an important part of the local economy, traditions, and identity.
Cultivation and Harvest
Coffee from the Tarrazú region comes from mountainous areas at an elevation of approximately 1,200–1,900 meters above sea level. The high altitude and mountain climate allow the coffee cherries to ripen more slowly, enabling them to develop a more distinctive and complex flavor profile.
Coffee farms are scattered across the slopes of Talamanca, where coffee cultivation is a traditional livelihood for local farming families. It is the combination of high altitude, regional conditions, and the farmers’ meticulous work that gives Tarrazú coffees their distinctive quality.
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Exceptional Coffee with an Exceptional Score
A cupping score is a point-based assessment of coffee quality used to evaluate its flavor characteristics. To be classified as specialty coffee, a coffee must achieve a cupping score of over 80 points.
In contrast, commodity coffees sold in supermarkets have scores below 80 points and are intended for mass production, where quality is not the primary criterion. These coffees focus more on productivity and price. The cupping score is a great tool for quickly gauging a coffee’s quality and its flavor potential.
Recommended Preparation
Thanks to its full body and chocolate and nutty notes, this coffee is an excellent choice, especially for espresso. It also works wonderfully in a French press or when brewed as filter coffee, where its caramel sweetness really comes through.
We recommend: espresso, moka pot, French press, and filter.
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