The Tarrazu coffee is acknowldeged, along with Kona from Hawai and Blue Mountain from Jamaica, as one of the best coffees in the world.

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

Altitude: the 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.

COFFEE ARABICA is the only type of tree used by the Coopetarrazu associates. The two main varieties used are low height Caturra and Catuai trees which provide for a high quality yield with excellent taste.

The climate is key for the production of the Original Tarrazu. Three elements come together to create the ideal conditions for the production of this wonderful 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.