Taste: Round and smooth with nutty flavours
Coffee was first brought to Costa Rica in the late 1700’s and became the first central American country to embrace commercial production in 1816. The rich volcanic soil is what sets Costa Rican coffee apart; the low acidity presents ideal growing conditions and yields clean, balanced and mellow beans. The temperate climate of hot days and cool nights along with high altitudes means the coffee matures slowly, which many believe leads to a more concentrated flavour.
Costa Rica, Central America
Roast: Medium (3)
Body: Light bodied
Brew: Best with a cafetiere or filter
When to drink: Enjoyed throughout the day
Storage: Keep cool in an air tight container