Coffee production in the Tarrazu region of Costa Rica was started by two brothers - Estanislao and Jose Ureña Mora - who grew 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. In the honey process, 70% of the bean's mucilage is retained before further processing, which gives it its distinctive sweetness.
