Costa Rican Coffee
Costa Rican coffee is renowned for its exceptional quality and unique flavor profile. The country's rich volcanic soil, altitude, and ideal climate provide the perfect conditions for growing high-quality coffee beans. This coffee is known for its bright acidity, medium body, and notes of chocolate, citrus, and honey.
Our Coffee Regions
San Ramon
Altitude 4500-5500 ft
Central Valley
Poas
Altitude: 3700-4200 ft
Central Valley
Our Coffee Varieties
Arabica
Catuai
Caturra
Ways to process the coffee?
Natural
Honey
The oldest and most traditional method of processing coffee.
The coffee cherries are harvested from shrubs and then spread out in the sun to dry skin-on. The cherries are raked and rotated regularly to slow down the process of natural fermentation and reduce the risk of rotting. Once the cherries are fully dry, the outer skin and fruit are separated to extract the coffee beans inside.
Thanks to the act of leaving the coffee beans inside the cherries longer, most people note a very full-bodied , fruity flavor. You’ll also detect quite a bit of sweetness thanks to the infusion of the natural sugars found inside the cherries that are allowed to stay with the coffee beans longer
This is an innovative way to process coffee beans that has gained massive popularity in recent years.
After harvesting, the cherries go through a depulper which removes the outer skin but leaves some of that sticky, sweet mucilage in the beans. Next, the beans are set out to dry in the sun and once fully dried, the beans head to the dry mill which finishes the job by removing any leftover fruit or mucilage.
Letting the beans dry with their sugary mucilage coating gives this coffee a sweet, honey-like flavor.
Anaerobic
This is a new and fascinating way to process the coffee.
The coffee cherries are harvested and placed in sealed stainless-steel tanks with all its mucilage, water and yeast are added to the mix and then the fruits start to ferment without any oxygen. This process can take from 24h to 10 days depending on the desire flavor. Once the coffee is removed from the container it is dried.
Anaerobic coffee has a distinct flavor and aroma due to the unique fermentation process resulting in fruity and exciting taste notes that differ from typical coffee
Fishers, Indiana, United States
Alajuela, Costa Rica
2024
The taste of Pura Vida in every cup
