Coffee from Costa Rica
The home of honey processing and the micro-mill movement. Costa Rican coffee is clean, sweet, and bright — citrus and brown sugar — and the country's experimentation with honey and natural processing has made it a specialty darling.
The cup
Cup profile
Typical roast
Tasting notes
Growing regions
Tarrazú
1,200–1,900mHigh-altitude, bright, clean — the benchmark region.
West Valley
1,200–1,650mHeart of the micro-mill movement — expressive honeys.
Central Valley
1,000–1,400mBalanced, sweet, and approachable.
How to brew it
This is a bright, expressive origin — pour-over and filter methods show off its acidity and aromatics. Keep the roast on the lighter side.
The context
Costa Rica banned lower-quality robusta for decades to protect its arabica reputation; its micro-mills let individual farms process and sell their own distinctive lots.
Brew Costa Rica coffee with
The gear that suits this origin's character. A good grinder helps every cup.
Beans with this profile
Widely available coffees that lean into Costa Rica's flavor character.
