Coffee production in the Tarrazu region of Costa Rica began with two brothers – Estanislao and Jose Ureña Mora – who planted their coffee on two hectares of land. Today Tarrazu is Costa Rica’s largest innovation-oriented coffee region, producing SHB (Strictly Hard Bean) quality coffee. Honey processed coffee retains 70% of the bean's mucilage before further processing, giving it its distinctive sweetness.
