Costa Rica
Beneficio San Diego, Tarrazú Region
Luis Carlos Picado Montero’s farm is located in one of Costa Rica’s true coffee goldmines: Tarrazú. The region is renowned for exceptional microlots – and we’ve sourced some outstanding coffees from here in the past. About two hours south of San José, the plantations sit at over 1,500 meters, benefiting from mountainous terrain, lush vegetation and clearly defined seasons. The cherries ripen slowly under these conditions, developing remarkable sweetness and complexity. Since many farms measure only around three hectares, producers often rely on a local beneficio for processing. At the heart of Tarrazú and Tres Ríos lies Beneficio San Diego, a historic mill founded in 1888 and today one of the most advanced processing facilities in the country. Specialised in local coffees, it combines efficiency with a strong focus on quality while supporting community development and sustainable production.
VARIETY & PROCESS
Anaerobic
Caturra Variety from Costa Rica
 
Tarrazú Noel is a selectively handpicked microlot of the Caturra variety. Developed around 100 years ago in Brazil as a natural mutation of Bourbon, Caturra has become one of the most economically important coffee varieties in Central America and is often used as a benchmark against which new cultivars are tested. A special highlight: this coffee underwent anaerobic fermentation, resulting in pronounced sweetness, layered complexity and a vibrant, refined acidity.
Speculaas
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Dark Chocolate
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Elderflower
Description
Tarrazú Noel – A Christmas espresso for your Meraki machine. With NFC Chip

Craving a hint of speculoos in your cup? Tarrazú Noel is our new holiday espresso – and our very first release processed at the historic San Diego Mill in Costa Rica’s renowned Tarrazú region. High up in the cool mountain climate, the cherries grown by Luis Carlos Picado Montero ripen slowly, developing the remarkable sweetness that defines this coffee. The anaerobic fermentation adds clarity, structure and depth. Its profile is aromatic yet soft and warm – perfectly aligned with the festive season. In the cup, Tarrazú Noel reveals a velvety texture and natural sweetness, accompanied by notes of speculoos, dark chocolate, elderflower, brown sugar, a hint of orange, subtle rum-like accents, and delicate nutty undertones.

Tarrazú Noel is an expressive holiday espresso that showcases the best of Costa Rica’s highlands – and makes every cup feel special.

Anaerobic Fermentation
During anaerobic fermentation, only the ripest cherries are placed into completely airtight tanks — no oxygen, but packed with aromatic energy. In this environment, the natural sugars of the fruit begin to ferment intensely, developing the distinctive acids and flavor compounds that give this microlot its characteristic, exotic depth. After fermentation, the cherries are transferred to African beds, where they dry slowly and evenly to a target moisture content of around 11.5%. The coffee is then given time to rest: during this phase, the tropical notes concentrate, the structure becomes rounder, and the entire aromatic spectrum gains clarity and complexity. The result is a coffee whose flavor is as multi-layered as its journey from cherry to cup.
Details
  • Fine microlot from coffee farmer Luis Carlos Picado Montero
  • Single origin from Costa Rica’s coffee goldmine: Tarrazú
  • Suitable for the Meraki espresso machine, delivered with NFC chip
  • Processed at Beneficio San Diego (wet mill), founded in 1888
  • Process: Anaerobic
  • Roast: Espresso (medium roast)
  • Flavor profile: Speculaas, dark chocolate, elderflower
  • 100% Arabica coffee, freshly and gently hand-roasted in Berlin-Mitte
  • Available sizes: 250g, 500g or 1kg as whole beans, or ground on request for stovetop or espresso machines
  • Climate-neutral shipping with DHL Go Green
    Local pickup
  • Pickup address: Röststätte, Ackerstr. 173, 10115 Berlin
  • After placing your order, you will receive a pickup confirmation by email (please also check your spam folder).
    Pickup with email confirmation: Monday–Friday, 09:30–18:00

Important note regarding recipes on NFC chips:
Please note that this recipe was created using a machine from the current production series (summer 2025). For earlier models, it may be necessary to adjust the grind size individually. The manufacturer has made changes to the grinder calibration, which are beyond our control. On older models, the grind size should be set approximately 5–6 steps coarser.

Sustainable Cultivation and Quality Commitment
Much like with wine, origin, cultivation and careful harvesting form the foundation of every specialty coffee. For our coffees, we use only fully ripe, hand-picked 100% Arabica cherries — because meticulous manual harvesting is a key indicator of quality. Our high-altitude coffees are natural products grown sustainably in shaded forest gardens, preserving the biodiversity of their regions. In these cool elevations with nutrient-rich, fertile soils, the coffee cherries are able to ripen slowly. Under these optimal equatorial conditions, the plants have more time to develop their characteristic fruity and expressive aromas.  
Freshly roasted by hand
All Röststätte coffees are carefully hand-roasted by us in Berlin to allow their natural aromas to fully unfold without developing unwanted acidity. To achieve a pronounced body and a versatile flavor profile in the cup, our roasting approach is designed to highlight the unique characteristics of each variety, farm and origin. Our goal is to unlock the full potential of every green coffee through our roasting style — and in doing so, honor the valuable work of the producers at origin. These are our quality principles — from source to the final cup.

Espresso Rezeptur

Kalibriert von Head Barista Valeriia Kutuzova
Standard-Einstellung Temperatur Espressomaschine: 93,5 ° C
Voraussetzung: 18g Sieb (basket), doppelter Siebträger-Auslauf

Recipe

Dose in 19,5g
Extraction time in seconds 31
Dose out 39g

Freezing Date

22-33 Days after Roast Date

Taste Balance

Sweetness (low to high) Medium-High
Acidity (low to high) Medium
Bitterness (low to high) Low
Texture  Juicy
Weight (low to high) Medium 
Finish (short to long lasting) Long

Flavour

Speculaas, Dark Chocolate, Elderflower, Nuts, Orange

Milkweight

Normal milk & Oat milk 110g 

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Service & Beratung
Gerne beraten wir Dich auch telefonisch rund um unsere Kaffees, Schulungen und Produkte.
Für ein Beratungsgespräch vor Ort bitten wir Dich, einen Termin mit uns zu vereinbaren.
+49 30 4050 1650
Telefonzeiten Montag - Freitag (10:00 - 18-00 Uhr)
Service & Support
We're happy to advise you by phone about our coffees, trainings and products.
For an on-site consultation, we ask you to make an appointment with us.
+49 30 4050 1650
Phone Hours Monday - Friday (10:00 am - 6:00 pm)

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