Name: Tarrazú Noel
SKU: RS-FK-168
Availability: InStock

Costa Rica

Beneficio San Diego, Tarrazú, Costa Rica

High in the mountains of Costa Rica’s famed Tarrazú region lies the farm of Luis Carlos Picado Montero – a place many consider one of the country’s true coffee goldmines. The region is renowned for exceptional microlots – and we’ve sourced 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. Under these conditions, the cherries ripen slowly and develop remarkable depth and sweetness. Since many farms cover only around three hectares, producers 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 operates with efficiency and 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
×
Orange Liqueur
×
Dark Chocolate

Beschreibung

Brew Guide

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Tarrazú Noel – A Christmas coffee

Speculaas and a hint of orange liqueur – sounds like winter magic, doesn’t it? That’s exactly what Tarrazú Noel, our new Christmas Coffee, brings to your cup. This special release comes from the historic San Diego Mill in Costa Rica’s renowned Tarrazú Valley – a true treasure chest for coffee lovers. High in the cool mountain ranges, the cherries grown by Luis Carlos Picado Montero ripen slowly, developing a natural sweetness that defines the character of this filter coffee. Thanks to anaerobic fermentation, the coffee shows a clear structure, velvety texture and captivating depth – warm, soft and perfectly suited to the festive season.

Flavour Profile

At higher temperatures: speculaas, honey, sweet grape
As it cools: cinnamon, orange liqueur, dark chocolate, a touch of elderflower

The result is a harmonious coffee that blends wintery spice with elegant sweetness. Every cup of Tarrazú Noel reflects careful processing, high-altitude terroir and a sense of festive joy.

Tarrazú Noel – a Christmas coffee that doesn’t just taste wonderful, but makes the season 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.

Flavour Notes

Flavor when hot: Speculaas, honey, grape
Flavor at medium temperature: Cinnamon, orange liqueur
Flavor when cooled: Dark chocolate, elderflower
Aftertaste: Long
Aroma: Blood orange, floral, cherry, berries
Texture: Silky
Body: Medium
Sweetness: Medium–high

Freezing Date

14-25 days after roasting date

Details

- Fine microlot from coffee farmer Luis Carlos Picado Montero
- Single origin from Costa Rica’s coffee goldmine: Tarrazú
- Processed at Beneficio San Diego (wet mill), founded in 1888
- Process: Anaerobic
- Roast: Filter coffee (light to medium roast)
- Flavor profile: Speculaas, dark chocolate, orange liqueur
- 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 aeropress, french press, v60 or filter coffee machine
- 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 on returns
Ground coffee is excluded from returns, as it is ground individually upon customer request. Thank you for your understanding.

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.

Unsere Brühempfehlung für den Handfilter V60

20g gemahlen
300 ml gefiltertes Wasser bei 91° C
Blooming für 30 Sekunden mit 60g
Anschließend nach Rezeptur (60g – 60g – 60g – 60g) aufgießen, immer warten, bis das Wasser jeweils vollständig durchgelaufen ist
Gesamte Brühzubereitung / Technik: 60g – 60g – 60g – 60g – 60g
Gesamte Brühzeit: 3:00 Minuten

Ein vollständigen allgemeinen Brew Guide kannst Du hier in unserem Blog nachlesen. Nutze die oben aufgeführten Eckdaten zum Aufbrühen.

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