The Tarrazu Puma is grown in volcanic soil at altitudes ranging from 3,000 – 5,000 feet and fully meet requirements for Costa Rica’s highest grade of coffee. This cup starts off bright and as it cools gives off a hint of brown sugar.
Region- Central Valley of Tarrazu
Varietal- Catuai, Caturra, Typicas (not too many typica tree's left)
Altitude- 3,000 - 5,000 feet
Notes- Medium body, bright acidity, very good aroma, and flowery (almost lemony) citrus with a slight hint of brown sugar in the finish. This Costa Rican has better acidity than others and great bright aroma in the cup.