Coffees from Costa Rica

Balanced Costa Rican filter coffee with chocolate and caramel notes from Aquiares Estate.

Classic Costa Rican coffee with soft, chewy sweetness and floral notes.

Balanced and indulgent Costa Rican specialty coffee from yellow Catuai beans.

Balanced specialty coffee from Costa Rica, yellow Catuai varietal, suited for professional use.

Specialty Costa Rican coffee with cherry, raspberry, and hazelnut notes.

Specialty Costa Rican coffee from Tarrazú with cherry, raspberry, and hazelnut notes.

Cascara from Costa Rica with dried fruit and red tea flavor notes.

Costa Rican Catuai processed with Red Honey for complex flavors.

Honey-processed SL28 from Costa Rican highlands with cherry, plum and peach notes.

Washed Costa Rican coffee from CoopeAgri cooperative with hazelnut, stone fruit, and brown sugar notes.

Costa Rican washed Milenio F1 with stone fruit, pear, and raisin notes.

Costa Rican coffee with nutty and berry-like sweet flavor, suitable for filter and French press.

Costa Rica natural process Obata from Turrialba with rosemary, rock melon, raspberry notes.

Complex Costa Rican natural process coffee with blackberry, lemongrass, and cocoa notes.

Creamy natural coffee from Turrialba volcano slopes, carbon neutral certified farm.

Honey-processed Catuaí from Costa Rica with vibrant sweetness and fruit notes.

Costa Rican white honey-processed Cataui from Carrizal Arriba farm in Tarrazu.

Costa Rica Tarrazú single origin emphasizing delicacy and polish via Red Honey processing.

Costa Rican anaerobic natural Caturra with smooth chocolate, orange acidity, and floral notes.

Natural process Costa Rican coffee with dark chocolate and sour cherry notes.

Tarrazú Red Catuai with white honey process delivering fruit and dessert notes.

Dark roasted Costa Rican Caturra with hazelnut and black cherry notes.

Fruit-forward Costa Rican honey process with strawberry and lemon brightness.

Yellow honey process Catuai with balanced body, sweetness, and soft acidity.

Approachable SL-28 with toffee sweetness, cooked fruit, and balanced acidity from Costa Rica's West Valley.

Limited lot Geisha from Finca Sumava with notes of mango, pear, kiwi and white chocolate.

Vibrant natural process Costa Rican coffee with syrupy body and fruit-forward complexity.

Single-origin Costa Rican hybrid coffee from Aquiares estate with volcanic terroir and regenerative practices.

Special fermented Costa Rican coffee with extended anaerobic processing and slow drying.

Kenya variety coffee from West Valley, Costa Rica with strawberry, lime, and molasses notes.

Approachable washed Costa Rica with syrupy body, nuttiness, and complex fruit notes.

Dark roast from Costa Rica's Dota region with chocolate and caramel notes.

Costa Rican Dota coffee with smooth acidity, round body, dark chocolate-cherry core.

Dota region coffee with dark chocolate-cherry core and smooth acidity.

Central Valley micromill receiving cherries from neighbouring farms with multiple varieties.

Costa Rican coffee with apricot, tangerine, and almond butter notes.

Balanced, aromatic Costa Rican coffee with orange, dates, chocolate and caramel notes.

Honey-processed Costa Rican coffee with plum, toffee, and orange notes.

Honey-processed Caturra, Typica & Bourbon from Costa Rica's highlands with plum and toffee notes.

Round and sweet Costa Rican coffee with caramel and almond notes.

Costa Rican San Roque with vibrant juicy fruit notes from 1600m elevation.

Sweet honey-processed coffee from Costa Rican smallholder cooperative with peach and almond notes.

Honey-processed Costa Rican coffee with sweet, fruity, and nutty flavors.

Delicate, sweet and balanced espresso with honey and subtle fruit notes.