Costa Rica

Naturally sweet, peachy, and impossibly clean — Costa Rica is the coffee that makes you wonder why you ever added sugar. If you want something bright and fruity without any rough edges, start here. Costa Rica punches well above its weight in the coffee world. It's a tiny country — smaller than Scotland — but it produces some of the most refined, elegant coffees on the planet.

The government banned Robusta cultivation decades ago, so everything grown here is Arabica. Quality is non-negotiable. This lot is honey-processed — a method where some of the fruit mucilage is left on the bean during drying. This gives the coffee a natural sweetness and juiciness you don't get from fully washed coffees. Peach, apricot, and honey — it tastes like summer.

Origin at a Glance

• Country: Costa Rica
• Region: West Valley / Tarrazú
• Altitude: 1,200–1,700m
• Process: Honey
• Variety: Caturra, Catuai
• Strength: 3/5 — Delicate and sweet
• Tasting notes: Peach · Apricot · Honey

Value Breakdown

Based on ~15g per cup — the standard dose for a proper mug of coffee.

Who Is Costa Rica For?

• Sweet-tooth coffee drinkers — The honey process gives Costa Rica a natural sweetness that tastes like peach and apricot.
• AeroPress fans — Medium grind, 2 minutes, gentle press — the sweetness and clean finish are perfect for AeroPress.
• People who want something fruity but not too wild — Costa Rica is fruity and sweet but still grounded. Not as exotic as Ethiopia, not as heavy as Sumatra.
• Office coffee upgraders — If you're replacing instant or pod coffee, Costa Rica is a revelation without being challenging.

How to Brew Costa Rica

This coffee's delicate sweetness is best preserved with lighter extraction methods

• V60 / Pour Over — The absolute best. Crystal-clear cup where the peach and apricot notes sing.
• AeroPress — Concentrated sweetness. Try a medium-fine grind with a short brew time.
• Filter / Drip — Easy and consistent. The honey sweetness comes through beautifully.
• Cafetière / French Press — Fuller-bodied and a touch less delicate, but still lovely.
• Espresso — Sweet, bright shots. Unusual as espresso but stunning if you like fruit-forward coffee.

What Goes Well With Costa Rica

• Morning: Peach yoghurt, honey on toast, fruit muesli
• Afternoon: Peach cobbler, carrot cake, honeycomb
• Evening: Vanilla ice cream, light fruit desserts, mascarpone

Related Reading

• Costa Rica: Small Country, Serious Coffee
• Which Coffee Origin Should You Try?
• AeroPress Brew Guide

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