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BeanCurious Coffee

#33 Costa Rica Tarrazu

#33 Costa Rica Tarrazu

  • Washed Processing
  • Arabica Varietal
  • 1500m Altitude
HK$88.00
HK$88.00
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*Full tasting notes below
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  • About this Coffee

    Terrazu, Costa Rica

    Originally our coffee from Costa Rica was from El Perezo, a hill in Costa Rica. The hill’s name translates to “the Sloth”, which inspired our cute packaging design.

    This year (2026) we couldn’t get the coffee from our old provider so we had to buy from a co-operative slightly to the south in Terrazu. It’s a very similar profile to El Perezo, so if you liked that one, you’ll like this one as well.

    Tarrazu makes for a nutty, sweet coffee. It’s a very drinkable, crowd pleasing coffee perfect to sip on before work or a post-dinner cup.

    Use these beans for pour over, drip process or a nutty, foamy cappuccino.

  • Tasting Notes

    Dark Roast
    Milk Chocolate, Honey, Creamy Body

    Roaster's Choice
    Honey, Hazelnut, Milk Chocolate

    Light Roast
    Honey, Nuts, Medium Body

     

    Details

    • Home Compostable Packaging
    • Organic & Ethically Sourced
    • Always Free Shipping
    • Roasted Fresh in HK Every Week!

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How to Brew It

20g Coffee : 300ml of water

For easier math, we recommend a ratio of 20g of coffee per 300ml of water. If you are doing a drip method, aim for your grinds to be about the size of coarse salt.

Read our detailed process

Tips

Resting Your Coffee

Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.

Tips

Peak Flavor Time

Your coffee will taste best depending on the roast level:

Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date

But every bean and person is different so please experiment and find what works for you!

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No Pre-Ground Beans?

Unfortunately no. The second you grind, you expose your beans to the nemesis of delicious coffee: oxygen. Grinding introduces so much oxygen that your coffee may stale before you receive it.

To ensure you get the best tasting coffee possible, we recommend you to buy a grinder.

View our grinders