Costa Rica

Costa Rican coffee is grown at high altitudes between about 1,200 and 1,800 metres in regions like Tarrazú and the West Valley, where volcanic soils and a stable tropical climate foster slow cherry maturation and dense, sweet beans. The country's strict quality controls and innovative processing methods, such as honey and natural processing, yield clean cups with bright citrus acidity, balanced sweetness and floral or stone fruit notes. With a long history of cooperative farming and environmental stewardship, Costa Rica produces relatively small lots of exceptionally consistent and traceable coffees.