Costa Rican Tarrazu is grown in the Los Santos Area (The Saints) in the southern part of Costa Rica. This is the largest coffee-growing region in Costa Rica with over 24,000 hectares of land. Grown in rich, volcanic soil, the wet method is used to prepare the beans followed by sun-drying on patios. The mill is known as “la perla” (the pearl). Classified as a strictly hard bean, it is characterized by a large, flat bean that is greenish-blue in color with a screen size of 17 to 18. Also a high altitude arabica, it is located 1,500 to 1,800 meters above sea level (4,900′ to 5,900′). The beans are harvested September through February and exported February through June. When cupping, it displays fine acidity, good body, intense aroma, and a well-balanced cup with character.