Costa Rica

If there has been a criticism of Costa Rica coffee in the past, it's the fact that it lacked flavor distinction. It was a straight-forward, clean, softly acidic, mild cup. It had lots of basic "coffee flavor." Until ten years ago, the trend in Costa Rica was to create large volumes of moderately good "specialty" coffee. That was before the small farms started to build their own wet mills to process their own coffee. In a few short years, there was suddenly a huge range of single-farmer lots to chose from, and many variations on how the coffee was processed after picking, resulting in a greater range of flavor profiles. It's the reason we have invested so much time in this origin, to offer distinct single-farm lots on a seasonal basis. [Learn more about Costa Rica in our Coffee Library]

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  1. Coffee cherry that looks mostly uniform in color/ripeness - Helsar de Zarcero.

    Costa Rica Helsar Miguel Rojas Lot 2

  2. Laying out coffee to dry and raised beds in the full sun, though afternoon shade is on the way due to the high peaks of the surrounding Talamanca highlands.

    Costa Rica Tarrazu La Casona SF 1900 Lot 2

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