Costa Rica

Costa Rica takes coffee seriously — so seriously that the country banned Robusta by law in 1989. Only Arabica grows here. The result is a coffee industry built entirely around quality, and a cup that reflects it: bright, honey-sweet, and clean in a way that makes every morning feel like a small luxury. This is specialty coffee done with intention.

Why We Carry This

Costa Rica's micro-mill revolution changed everything. Starting in the early 2000s, small producers began processing their own coffee rather than selling cherry to large cooperatives — experimenting with methods, developing distinct profiles, and raising the bar for what Central American coffee could be. Our Costa Rica comes from the high-altitude regions of the Central Valley or Tarrazú, where elevations between 1,200 and 1,800 meters, volcanic soil, and cool temperatures build sweetness and complexity in every bean.

Flavor Profile

• Honey sweetness — warm, natural, and distinctive — the signature of honey processing
• Bright, clean acidity — lively and refreshing, the hallmark of high-altitude Costa Rican coffee
• Stone fruit — peach and apricot notes that add complexity
• Medium body — substantial but not heavy, with excellent clarity
• Clean, sweet finish — the honey sweetness lingers pleasantly

The Process

Honey processed — the outer skin is removed but the sticky fruit mucilage is left on the bean during drying. The mucilage ferments slightly, contributing natural sweetness and complexity. Cleaner than a natural process, sweeter and more complex than a fully washed coffee. Honey processing is Costa Rica's signature contribution to specialty coffee.

Ingredients

Single origin specialty Arabica coffee, Central Valley or Tarrazú region, Costa Rica. Honey process. Medium roast. Roasted to order. Roasted fresh in Temecula, California — in most cases the same day it ships.

Yield: ~17–24 cups per 12oz bag. Larger sizes scale proportionally.

How to Brew

Pour Over (Recommended) — The ideal method. Clarity of pour over lets the honey sweetness and stone fruit notes come through with precision. 1:15 ratio, water at 200°F, medium-fine grind. Bloom 45 seconds. Total brew time 3–3.5 minutes. Drink it black.

Aeropress — Sweet, concentrated, and expressive. 1:12 ratio, steep 2 minutes, press slowly. The honey and stone fruit notes shine.

Drip — Reliable and consistent. Honey sweetness comes through clearly. Medium grind, 1:15 ratio.

Cold Brew — Honey sweetness and mild acidity make this excellent cold-brewed. 1:8 ratio, steep 18–24 hours. Smooth and naturally sweet over ice.

Best For

• Pour over enthusiasts who want a coffee that showcases honey processing at its best
• Black coffee drinkers who want a clean, naturally sweet cup
• Specialty coffee explorers ready to understand what honey processing really tastes like
• Gifting — distinctive, approachable, and genuinely impressive

Frequently Asked Questions

What is honey processing?
The outer skin of the cherry is removed, but the sticky fruit mucilage is left on the bean during drying. It ferments slightly, contributing sweetness and complexity — a middle ground between washed (clean, bright) and natural (fruity, intense).

How does Costa Rica compare to Colombia?
Both are clean and sweet with bright acidity, but distinct. Colombia is washed — caramel sweetness, mild citrus brightness. Costa Rica is honey processed — more distinctive honey sweetness and stone fruit character. Both are excellent. Costa Rica is slightly more complex.

Why only Arabica in Costa Rica?
Costa Rica banned Robusta cultivation in 1989 to protect the quality and reputation of its coffee industry. It's one of the only countries in the world to do so — and the quality of the cup reflects that commitment.

When is it at its best?
In the first 2–4 weeks after roasting. Every bag ships within 48 hours of roast, so you're always getting it at peak freshness.

Explore our full single origin lineup — or browse all coffees.