Golden Ground Single Origin

Single Origin - Costa Rica

This Central American country benefits from volcanic soil, high altitudes and a favourable climate which are ideal for growing good quality Arabica coffee. Being a relatively small country that has recently gone through a real estate boom, land is at a premium and Costa Rica farmers have chosen to focus on specialty micro-lots which has increased it’s global reputation for producing high quality coffee. There are 8 distinguishable growing regions in Costa Rica. Arguably the most well known is Tarrazú – with a flavour profile of chocolate, orange, vanilla and dried fruit.

Botanical species: 100% Arabica
Country – Costa Rica
Region – Tarrazu
Producer – 4000+ Various smallholder supplying to CoopeTarrazú.
Altitude – 1200-1900 masl (m. above sea level)
Varietal – Catuai, Caturra
Harvest period – December-March
Process - Fully Washed

Origin of Costa Rica La Pastora Tarrazu SHB/EP FW


Costa Rica has been producing coffee for over 200 years, and it's still one of the country's most important exports. The Tarrazú region, tucked into the Southern Pacific highlands near Volcán Poás, is widely considered the country's premier growing area, shaped by steep terrain, rich volcanic soil, and a cool, humid climate that together produce exceptional coffee. La Pastora sits at the highest point of Tarrazú in the Zona de Los Santos, and it was here in 1960 that 228 small producers came together to found CoopeTarrazú, a cooperative that would go on to define the region's coffee identity. Today the coop counts nearly 5,000 producer members, with plantations growing between 1,200 and 1,900 metres above sea level. The SHB (Strictly Hard Bean) and EP (European Preparation) designations speak to both the high-altitude growing conditions and the rigorous hand-sorting standards that have helped put Tarrazú firmly on the world coffee map.

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What is speciality coffee?

Specialty coffee represents the pinnacle of coffee craftsmanship. It's about single-origin beans sourced from specific regions, roasted with precision to highlight unique flavour profiles and characteristics. Each origin tells a story — whether it's the bright acidity of Ethiopian highlands or the rich body of Colombian mountains.

At Golden Ground Coffee, we're passionate about bringing you these exceptional coffees. We carefully select and roast single-origin beans to showcase what makes each region special. We encourage you to experience the difference that specialty coffee craftsmanship makes in your cup.

Hand holding a clear plastic bag filled with green coffee beans over a pile of coffee beans.

About Caturra and Catuai Varietals

Caturra

Caturra is a natural mutation of the Bourbon variety, first discovered in the 1930s in Minas Gerais, Brazil. Its compact size made it easier to farm at scale, and it spread quickly across Central America. In the cup it delivers bright acidity, clean sweetness, and a crisp, complex character.

Catuai


Catuai was developed in Brazil in 1949 by crossing Mundo Novo with Caturra, combining compact size with higher productivity. Introduced to Costa Rica in 1985, it became one of the country's most important varieties. Expect a balanced, approachable cup with notes of chocolate, caramel, and honey.

Tracability of the coffee

  • Specifics about CoopeTarrazú


    CoopeTarrazú takes its name from the Tarrazú region of Costa Rica's Zona de Los Santos, where it was founded in 1960 by 228 small coffee producers. They are the operator of the cooperative model and their member farmers become part of the organisation, supported year-round at farm level.

    They provide agricultural training and technical assistance, supply inputs at low cost, offer crop financing, give members access to global markets, purchase directly from individual producers, and control the entire production process from harvest through to export.

  • Specifics about Mbeya region and coffee


    The Tarrazú region takes its name from the mountainous Los Santos district in Costa Rica's Southern Pacific highlands, widely regarded as one of the country's finest coffee-growing areas. Home to CoopeTarrazú's smallholder farms at elevations between 1,200 and 1,900 metres, it offers ideal growing conditions through volcanic soils, steep terrain, and a cool humid climate, producing exclusively SHB-designated coffee with full traceability from farm to export.

  • From Bourbon to Caturra and Catuai

    Bourbon is one of the oldest Arabica varietals, brought from Ethiopia to the island of Réunion (then called Bourbon) by French missionaries in the early 1700s, and later spread across Latin America in the 1800s. In the 1930s, a natural genetic mutation was discovered on a Bourbon plant in Minas Gerais, Brazil, producing a shorter, more compact tree that yielded more fruit.

    This became Caturra. Decades later, Brazilian researchers deliberately crossed Caturra with the high-performing Mundo Novo variety, and in 1972 released the result as Catuai. Both varietals carry Bourbon's genetic gift for sweetness and cup quality, while adding the productivity and manageability that made them the dominant choices across Costa Rica and much of Latin America.
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