A highly rated Costa Rican coffee, typically of the coffee plant varietal Caturra (Coffea arabica var. Caturra and Catuai), has a great body, full, and a rich, robust flavor with crisp acidity.
In particular, the best high-grown coffees of Costa Rica are distinguished, and notable for their good body and fruity and bright acidity with a clean and crisp taste.
When buying Costa Rican coffees for home use, we recommend getting the whole beans.
Tasting Profile: Sweet apple, raisin, honey
Grower: Micro farms in Alajuela
Variety: Caturra & Catuai
Region: Alajuela, Costa Rica
Altitude: 1300-1445 M
Soil Type: Volcanic Loam
Process: Eco-pulped and dried in the sun.
“EP” for instance, stands for “European preparation,” which means that the coffee is screen-size 15 and above, with a maximum of 8 defects within 300 grams. (Less common, “American preparation” or AP allows for a screen size above 13, with 23 defects per 300 grams.)
SHB (Strictly Hard Bean) specifies that the coffee was grown at an altitude above 1350 meters. This term is also synonymous with SHG/Strictly High Grown; this classification is higher than HB. EP (European Preparation) specifies that the raw beans are all hand sorted to remove any defective beans and foreign material.
- For espresso machine, Moka pot, and 9barista, take the Espresso grind
- For pour-over, dripper, French Press, Chemex, AeroPress, take the Standard grind
- For expert grinding, take the whole beans, always the best choice.