Our organic Costa Rican green coffee is an excellent, softly acidic bean with a large flavor range at various roast levels. This coffee retains full flavor and body at anywhere from a light to dark roast, so it's a great option for those wanting to experiment with different end points.
It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.
Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.
A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.
Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.
The picturesque landscape of Costa Rica is home to some of the world’s most famous coffees. The high elevation—up to 1,800 masl—makes for remarkably distinct coffee, with flavors ranging from sweet wine to cocoa to cinnamon. Costa Rica is known for growing Strictly Hard Bean (SHB) coffee. SHB coffee matures slower than lower-altitude coffee, giving it more time to develop additional nutrients and density.Fresh Roasted Coffee’s Costa Rican offerings come from two areas separated by the capitol, San José: Tarrazu and Alajuela.