Costa Rica
A small country with strict standards and the cup to prove it.
At the cup
- Cupping notes: Honey, citrus zest, white sugar, tea-like finish
- Body: Medium-light, silky
- Acidity: Bright, crisp
- Roast level: Medium-light
At the farm
- Region: Tarrazú, Central Valley, West Valley, Tres Ríos, Brunca
- Altitude: 1,200–1,900 MASL
- Harvest: November–March
- Soil: Volcanic
- Process: Washed, honey, or natural — Costa Rica's micro-mill culture has made it a global leader in honey processing
- Varietals: Catuaí, Caturra, Villa Sarchí
The story
Costa Rica took quality control further than any other coffee country. In 1989, a national law banned the planting of Robusta and mandated 100% Arabica nationwide. Combine that with the country's micro-mill movement — small processing facilities run by individual producers — and you get one of the most consistently excellent origin profiles in the world.
The cup is clean, sweet, and bright in a way that feels effortless. There's none of the heaviness of South American coffees, none of the wildness of an African natural. Just a crisp, balanced clarity that converts tea drinkers and gives experienced palates something they didn't know they were missing.
This is the coffee for mornings when you don't want noise. Just light.
Path to the Sea
Costa Rica is narrow enough that coffee from a single farm can be 30 miles from one ocean and 90 from the other. Tarrazú drains south via the Río Pirrís system into the Pacific. Central and West Valley coffee can go either way depending on slope. Caribbean-slope farms feed the Río San Juan, which empties into the Caribbean on the Nicaraguan border.
In Costa Rica, the journey from farm to sea is short — and goes both directions.
Shop the coffee
→ Clean Break · Costa Rica (medium-light roast)
