November to March
Central America · CR
Costa Rica
Clean · bright citrus · soft chocolate — Costa Rica’s coffee story began in the 18th century. High altitudes, tropical climate and volcanic soils give a clean, balanced cup with soft acidity.
The origin
About Costa Rica
Costa Rica’s coffee story began in the 18th century. High altitudes, tropical climate and volcanic soils give a clean, balanced cup with soft acidity.
Tarrazú near San José is the best-known region — mountains and valleys producing Arabica that tastes bright, lightly citrus, with a gentle chocolate finish. Strict quality standards keep Costa Rican coffee among the most consistent in Central America.
All origins →
Growing Costa Rica
Reference notes
Crop-level notes we use when roasting. Lot detail is confirmed bag by bag.
1,200–1,900 m, with Tarrazú often above 1,500 m
Caturra, Catuai, Villa Sarchi, Gesha (select lots)
Washed, honey and natural — Costa Rica pioneered honey processing
Tarrazú, West Valley, Central Valley, Tres Ríos, Brunca
In the bag
Blends from Costa Rica
Roasts that carry this origin in the cup.
Keep exploring
All origins
Other origins
BR
South America
Brazil
Mild sweetness · nutty · low acidity
Read about Brazil →
CO
South America
Colombia
Smooth · mild · medium–high acidity
Read about Colombia →
ET
East Africa
Ethiopia
Fruity · floral · sweet · light acidity
Read about Ethiopia →
GT
Central America
Guatemala
Spicy · rich · medium–full body
Read about Guatemala →
Taste the origin