Costa Rican

Costa Rican is a bright, clean, washed Central American single-origin — the coffee that defined what Central American specialty should taste like. Sparkling citrus acidity, caramel sweetness, and a long, silky finish. A full pound per bag, hand-roasted in 25-lb small batches by master roasters with 20 years at the drum.

Tasting notes: Orange zest, caramel, honey, milk chocolate, bright clean acidity, silky mouthfeel.

At a glance

• Origin: Costa Rica · Tarrazu or Central Valley region · smallholder mill cooperative
• Altitude: 1,400–1,900 meters above sea level
• Varietal: Caturra, Catuai, Villa Sarchi
• Process: Washed (fully washed, sun-dried)
• Roast: Medium
• Bag: 1 lb (16 oz) — about 33% more coffee than the 12 oz specialty-coffee standard
• Brew: Pour-over, drip, Chemex
• Best for: pour-over drinkers; acidity lovers

The farm story: Costa Rica produces almost exclusively Arabica — by law. The country banned Robusta production to protect specialty coffee quality, a move no other coffee-producing nation has taken. The Tarrazu region in particular, with its high altitude, volcanic soil, and cool mountain climate, produces some of the most celebrated washed coffees in the Americas.

Brew recommendation: Pour-over (V60 or Kalita, 1:16 ratio, medium-fine grind) to showcase the brightness and clean finish. Also excellent as Chemex for a lighter body.

A hidden detail: Costa Rica’s 1989 ban on Robusta coffee production is the reason Costa Rican coffee is a specialty benchmark. It’s the only country in the world with that level of legal quality protection.

The Art & Science of Coffee. Hand-roasted in 25-lb small batches by master roasters — twenty years behind the drum. A full pound per bag, because 12 ounces was never enough.