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. Jose at Imperio Rojo micro mill when visiting in 2015

    Costa Rica Chirripo Finca Jose Lot 1

  2. Colorful sign on the side of the building that houses Helsar's wet mill machinery

    Costa Rica Helsar Magdalena Vega

  3. How many cajuelas of coffee cherry did they deliver? This measurement is unique to Costa Rica and is about 25lbs, or a single basket of cherry.

    Costa Rica Helsar Miguel Rojas

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