COSTA RICA TARRAZÚ EL CANET

Founded in 1960, Tarrazú has grown into one of Costa Rica’s top cooperatives—and it’s still run by farmers. In the last 15 years, they’ve boosted their number of partners by 50%, driving a 70% increase in production.

El Canet is a small community in the San José region, made up of just 46 coffee-farming families. The co-op supports them with credit, technical assistance, fair pricing on supplies, and fertilizer made from local farm waste. Discarded coffee pulp is turned into natural compost, and they provide new coffee trees and agronomy support. Their office even runs entirely on solar power.

Region

The Tarrazú region, part of the Los Santos zone in San José Province, produces about 40% of Costa Rica’s total coffee. Most farms here grow under shade, allowing cherries to ripen slowly—resulting in more sweetness and deeper flavor. The region’s climate and slightly acidic, sedimentary soils are ideal for high-quality coffee.

Process Info

El Canet sticks to classic Costa Rican varietals—mainly Caturra and Catuai. These are well-loved across Central America for their resistance to leaf rust and solid yields. The coffee is fully washed, a clean and precise process that brings out the bright, crisp character Costa Rican coffee is known for.

Espresso:
Ratio 1:2. 18g of dry coffee, 36g of espresso. Brew time 28 - 32 seconds. Adjust grind size as appropriate to achieve correct extraction.

Drip/Pour Over:
Ratio 1:16. Good starter pouring recipe is a 30g bloom to wet grounds, pour up to 150g, then when it is half drained pour again to 220g, with a final small pour of 20g. Water temperature 88-96 degrees

French Press:
60g of course ground coffee to 1 litre of water, brew 4 to 5 minutes.

Cold Brew:
1:8 to 1:10 (e.g., 100g coffee to 800g water).

Aeropress:
1:6 to 1:12, depending on desired strength.