Tarrazú is one of Costa Rica's recognised coffee-growing regions, but the regional name does not specify a single variety or cup profile. CoffeeBox uses a high-elevation Catuai natural as its example, describing red-grape and strawberry-like sweetness. The meaningful identity combines the place, coffee variety, processing and roast rather than treating altitude as an automatic quality score.
A natural process dries coffee within the fruit, with the outcome depending on selection and drying management. The source argues for a medium-light roast in this particular offering. That is a product-specific choice, not evidence that Catuai must always be roasted beyond a certain level or that sweetness can be predicted directly from bean density.
Use the roaster's current preparation advice as a starting point and compare the coffee warm and cooler. Record sweetness, acidity and texture before deciding whether to alter grind or temperature. Origin details help explain the context, while an actual tasting remains necessary to judge how the roast and fruit character fit together.
The conversation
A good question can make a better brew.