CLICK HERE for holiday ordering and shipping info.

Costa Rica

If there has been a criticism of Costa Rica coffee in the past, it's the fact that it lacked flavor distinction. It was a straight-forward, clean, softly acidic, mild cup. It had lots of basic "coffee flavor." Until ten years ago, the trend in Costa Rica was to create large volumes of moderately good "specialty" coffee. That was before the small farms started to build their own wet mills to process their own coffee. In a few short years, there was suddenly a huge range of single-farmer lots to chose from, and many variations on how the coffee was processed after picking, resulting in a greater range of flavor profiles. It's the reason we have invested so much time in this origin, to offer distinct single-farm lots on a seasonal basis. Read more

View as Grid List
  1. New
    Opening the hatch to pass cherry through the processing machinery at Helsar. It should be noted, this is the lower quality cherry of mixed ripeness.

    Costa Rica Helsar Miguel Rojas

  2. New
    The delivery site at La Casona micro mill - that's Roger's son at far left, and Onofre, an agronomist at far right.

    Costa Rica Tarrazu San Francisco 1900

  3. New
    Los Crestones crew, 2015

    Costa Rica Chirripo Los Crestones

View as Grid List