Costa Rica Tirra Estate
Costa Rica Tirra Estate
Costa Rica Tirra Estate

Costa Rica Tirra Estate


A smooth and full-bodied red honey process, with notes of sweet berries and melon up-front, a lingering lemon acidity and caramel in the finish.

Region: San Marcos, Tarrazu 
Altitude: 1500 - 1600 masl 
Varietal: Caturra 
Process: Red Honey  


Tirra Estate is located within the city of San Marcos, in the highland valley of Tarrazu. Sitting at elevations of 1500-1600 masl, the estate is owned by Coopetarrazu cooperative, and was purchased to conduct coffee research and microlot production. More than 60 percent of the 100ha farm is dedicated to the production of coffee. 

The Tarrazu region is a rural community noted for its traditional values and leadership in growing fine coffees. Optimum soil and climate, paired with highly skilled and experienced producers, make for ideal cultivating conditions.

Coopetarrazu cooperative is located in the heart of the Tarrazu region and is dedicated to promoting environmentally sustainable farming practices in the community. Their recently implemented 'Coffee, Culture, Quality of Life' Sustainability plan tracks their environmental impact, and aims to implement better practices, and create a culture of environmental respect amongst members and children.

Through this program, Coopetarrazu offer free seeds and soil analyses to its members, allowing farmers to undertake reforestation and understand how topography and surrounding ecosystems impact their soil. Farmers are subsequently able to adjust their practices according to the specific soil needs. The cooperative also conduct education programs for community youth, focusing on the tracking of birds and insect populations, and the important role these species play in coffee production and ecosystem maintenance.

Coopetarrazu also support the work of seasonal migrants, through on-site housing and the organisation of festivals throughout the year that celebrate their indigenous cultural heritage.


Honey processing is often thought of as a hybrid between traditional washed and natural processing. In honey processing, the coffee is picked and sorted and then run through a mill that removes the cherry skins and some of the sticky, honey-like mucilage (hence the name) that surrounds the cherry bean before drying. The ‘colour’ assigned to a honey processed coffee generally refers to the amount of mucilage that has been removed in processing. 

In red honey processing, approximately 50% of the mucilage is removed. The processing usually takes longer and is typically developed with cloud cover or shading. Red honey lots tend to be sweet with red-fruit notes and some nutty undertones.