Origin Guide: Costa Rica

The pioneer of the Honey Process, Costa Rica is celebrated for producing exceptionally clean, dessert-like coffees with a clear focus on processing precision.

Regional Characteristics

Tarrazú: Produces heavy-bodied cups with notes of dark chocolate and orange.
West Valley: Volcanic soil creates award-winning lots that taste like stone fruit and honey.
Central Valley: Offers a distinctive toasted almond and vanilla sweetness.

Quick Facts

Altitudes: 1,200m – 1,900m.
Processes: White, Yellow, Red, and Black Honey.
Varietals: Caturra, Villa Sarchi, and Gesha.
Harvest: December – February.

Sourcing Ethics & Producers

We partner with Micro-Mills—small family stations that allow for total control over quality and water conservation.

Featured Coffees from Costa Rica

Now that you’ve discovered what makes coffee from this region unique, experience it for yourself. These seasonal lots represent our freshest arrivals from Costa Rica, available for a limited time while the harvest lasts.