Costa Rica
Costa Rica began its relationship with coffee in the 18th century when it was brought over from Ethiopia. Since then it has become a renowned national export, known for its unique flavor and aroma, derived from the unique geography of the country. A land with high altitudes and damp tropical climates, Costa Rica’s soil has the additional characteristic of being impacted by volcanic eruptions, which has enriched the coffee with nutrients and flavor.
The major coffee growing region is Tarrazu, near the capital of San Jose, which is encompassed by mountains and valleys. The Arabica that is produced is clean, balanced and softly acidic. Its flavor is bright with a hint of fruity citrus as well as a light chocolate sensation.
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