Costa Rican Coffees

Coffee had been grown in Costa Rica since the early 19th century. The government encouraged it, granting free land to anyone who'd use it to cultivate coffee. This worked, making coffee the country's most important export. It also spurred development, including railroads, post office, hospitals, universities and the opulent National Theater. Costa Rican coffee has a long-standing reputation for good quality and typically fetches a premium price. Traceability had also improved recently, with a dramatic increase in micro-mills as farmers invested in their own post-harvest equipment and controlled coffee processing themselves, rather than selling their cherries for blending. This led to regional differences and the diversity of processing styles evident in the Costa Rican coffees that we'd sourced and invite you to try.
Antonio Barrantes Zuniga's
kenya washed
49¢ / cup
score: 4.4
Antonio Barrantes Zuniga's
tipica honey
49¢ / cup
score: 4.4
Johel Monge Naranjo's
catuai anaerobic
49¢ / cup
score: 4.4
Pablo Bonilla's
catuai honey
49¢ / cup
score: 4.5
Pablo Bonilla's
catuai natural
49¢ / cup