Costa Rica Coffee

Costa Rica’s small micro-mills turned it into a hub for experimental processing. Tarrazú and the West Valley are its best-known regions.

Altitude
3,900–6,200 ft
Harvest
November–March
Varieties
Caturra, Catuai, Villa Sarchi, Gesha
Usual process
Washed, honey and natural
Rarity index
74/100

Carried by 83 of 312 US roasters we track

On Roasterland
7 coffees · 7 roasters

In the cup

Honey, citrus and brown sugar

Clean and bright: honey, brown sugar, orange and red apple. Honey-processed lots are sweeter and rounder.

HoneyBrown sugarOrangeRed apple

Taste profile

SweetnessHigh
AcidityMedium
BodyMedium
BitternessLow

From our tasting of every coffee from this origin on Roasterland. Each coffee page has its own profile.

Costa Rica, side by side

Same origin, different small roasters. Each roasts it its own way.

About the region

The micro-mill revolution

In the 2000s many Costa Rican farmers stopped selling cherry to big mills and built their own small ones. With control over processing, they began making honey and natural coffees, separating every lot.

Tarrazú, the West Valley and the Central Valley now produce traceable micro-lots, often from a single family farm.

Roasters who roast Costa Rica

Backroom Coffee Roasters Columbus, OH Bodhi Leaf Coffee Traders Orange, CA Greater Goods Coffee Co. Austin, TX Jaunt Coffee Roasters San Diego, CA

If you like Costa Rica, try

AmericasPanamaJasmine · Bergamot · Stone fruit · Tea-like AmericasGuatemalaCocoa · Toffee · Green apple · Spice AmericasColombiaCaramel · Red apple · Orange · Chocolate

Questions about Costa Rica

What is a honey process?
The skin is removed but some sticky fruit is left on the bean while it dries, adding sweetness.
Is Costa Rican coffee all arabica?
Almost all of it. Costa Rica banned robusta planting for around 30 years.