Costa Rican Coffee Beans

Costa Rica is one of the few countries that mandates only Arabica coffee be grown. Costa Rican specialty coffee from regions like Tarrazú and West Valley tends to have bright acidity, honey-like sweetness, and a refined body. The producers we work with push those qualities further through innovative processing.

Ivan Solis's candy-natural-processed Catuai is a coffee that surprises people. The candy natural process creates a sweetness and fruit intensity that you don't always expect from Costa Rica, and Ivan has dialed it in to where the cup is clean and balanced rather than over-the-top fermented. It's a fun coffee to share with people who think they know what Costa Rican coffee tastes like.

Minor Jimenez's red-honey-processed Catuai is the other side of the coin. Honey processing leaves some of the fruit mucilage on the bean during drying, which adds body and sweetness without the full fruit bomb of a natural. Minor's lots consistently hit that balance between clean and complex.