Introduction:The Tarrazú region of Costa Rica is renowned for its high altitude and outstanding performance in the prestigious COE (Cup of Excellence) competitions. Among its many farms, Finca Voo, situated at an elevation of 1,960 meters, has become a strong contender in recent years. This article will take you on a journey to explore the unique terroir of Tarrazú, uncover the cultivation and processing secrets behind Finca Voo’s consecutive high scores in the COE using the Catuai variety, and analyze the flavor profile of its coffee along with recommended brewing methods.
Costa Rica is one of the earliest countries in Central America to develop a coffee industry and now ranks as the world’s 14th largest coffee producer. Blessed with volcanic terrain and a mild climate, the country offers an ideal environment for growing specialty coffee. Among its many coffee-growing regions, Tarrazú stands out due to its high altitude and consistent strong performances in the COE competitions, capturing the attention of coffee enthusiasts worldwide.
Located in the province of San José, the area was originally known as Los Santos. However, as the region’s coffee gained fame, the Costa Rican government successfully registered "Café de Tarrazú" as an official geographical indication with the European Union and the World Intellectual Property Organization (WIPO) in 2019, making "Tarrazú" the most representative name for the region. The area enjoys an average annual temperature of about 19°C and receives up to 2,400 mm of rainfall per year. The coffee is typically grown at elevations ranging from 1,500 to 2,100 meters, providing an excellent foundation for rich and complex coffee flavors.
Among the many farms in Tarrazú, Finca Voo, located in the Copey de Dota region, stands out due to its altitude of 1,960 meters. This elevation not only ensures the coffee trees receive ample sunlight but also benefits from the moderation of Pacific trade winds, preventing excessive humidity and allowing the coffee cherries to ripen slowly, accumulating more complex flavor compounds.
Finca Voo is currently managed by Café Solís & Cordero S.A., a company established in 2018 by the Solís Cordero family. The company is committed to supporting local coffee farmers by providing a stable and fair environment for production and sales. One of the family members, Iván Solís, boasts over 22 years of experience in coffee processing and market operations, with in-depth knowledge of every stage of coffee, from cultivation to cupping.
Finca Voo is a recently acquired asset of the Solís family, who have invested significant effort into creating a diversified agricultural environment that includes crops like avocados and livestock farming. This integrated farming model not only contributes to soil health but also indirectly stabilizes the growing conditions for coffee trees.
Finca Voo’s coffee has delivered impressive results in the COE competitions. In 2023, it competed with the Catuai variety and achieved a score of 91, ranking second overall. In 2024, it went on to win first place in the Experimental category with the same Catuai variety, scoring an impressive 91.19. These achievements are attributed not only to the farm’s exceptional geographical conditions but also to its rigorous cultivation and post-harvest processing practices.
Catuai is a relatively stable and disease-resistant variety within the Arabica family, typically showcasing bright acidity, medium body, and aromas of citrus and stone fruits. At Finca Voo’s high altitude, this variety exhibits a unique sweetness and delicate floral notes, leaving a deep impression on competition judges.
For coffee enthusiasts, coffees from the Tarrazú region are generally known for their bright acidity, layered complexity, and clean aftertaste—making them ideal for those who enjoy fruity and floral profiles. When brewing with a pour over method, it is recommended to use a medium-fine grind (such as the Blue Bottle grind size), with water temperature controlled between 90–92°C, and employing a pulse pouring technique to fully highlight its intricate flavor spectrum.
In summary, the Tarrazú region of Costa Rica is not just a collection of geographical advantages but also the culmination of years of dedication and expertise by coffee farmers. Finca Voo, with its high altitude, scientific management, and mastery of varietal characteristics, has risen to prominence in international competitions and is truly worthy of appreciation by every specialty coffee lover.
The above content is compiled by CoffeeHunters, a coffee news website.
