Costa Rica is famous for coffees that balance sparkling fruit notes with silky sweetness. Our Costa Rica Cafetico—sourced from micro-farms in Tarrazu—shows why.
Costa Rica’s coffee culture is deeply rooted in its agricultural practices and the region’s unique environmental conditions. With a commitment to sustainable farming, many micro-farms employ traditional methods that have been passed down through generations. These practices not only protect the ecosystem but also enhance the quality of the coffee beans, resulting in richer flavors and aromas.
In San Jose, Tarrazu, the combination of rich volcanic soil, ideal elevation, and a favorable climate creates a microclimate that is perfect for coffee cultivation. Farmers in this region often plant shade trees alongside coffee plants, which protect them from direct sunlight, thus maintaining the ideal temperature and humidity levels for optimal growth. The biodiversity in these areas also contributes to the unique flavor profiles of the coffee.
These attributes alone speak volumes about the quality of Costa Rican coffee. For instance, the elevation not only affects the growth of the beans but also influences their flavor complexity. Higher elevations tend to produce beans with a brighter acidity and more pronounced fruit notes, making them highly sought after in the specialty coffee market.
What Makes These Beans Special?
Moreover, the Caturra and Catuai varieties are not only known for their taste but also for their resilience against diseases. This adaptability ensures that the farms can produce quality coffee despite climate fluctuations and other environmental challenges.
Tasting Costa Rica Cafetico is a journey for the senses. Notes of milk chocolate, bright citrus, and a subtle buttery sweetness create a smooth, inviting cup, while its balanced acidity and gentle depth evoke the warmth of a sun-drenched afternoon in Costa Rica’s highlands. Each sip reflects the character of the Tarrazú region, offering clarity, freshness, and elegance—making it more than just a coffee, but an experience rooted in origin and craftsmanship.
—it’s an experience.
The medium roast is crafted to strike a balance between highlighting the fruity notes and ensuring that the coffee has enough body to be satisfying. It’s tailored for enthusiasts who appreciate the nuanced flavors of high-quality beans without overwhelming them with bitterness.
| Attribute | Why it matters |
|---|---|
| Elevation 1,200 – 1,900 m | At this height the cooler air slows ripening, forming denser “Strictly Hard Bean (SHB)” seeds prized for vivid acidity and complex aromatics. |
| Volcanic-loam soil | Mineral-rich ash gives the trees a steady diet of potassium and phosphorus, amplifying natural sweetness. |
| Varieties: Caturra & Catuai | Compact cultivars that thrive at altitude, celebrated for crisp fruit and honey undertones. |
| Eco-pulped, sun-dried | A water-saving “pulped-natural” method that removes most fruit flesh, then dries the beans in parchment—preserving sweetness while maintaining clarity. |
For the brewing guide, additional methods can be explored as well, such as the French press or cold brew, allowing enthusiasts to customize their coffee experience. Each method brings out different aspects of the flavor profile, providing an opportunity to experiment and find the perfect brew for your palate.
Fine-tuning the grind is crucial, and those who appreciate the art of brewing will tell you that experimenting with grind size and brew time can lead to discovering hidden flavors. This attention to detail is what elevates the coffee experience from ordinary to extraordinary.
Tasting Notes
The journey from farm to roaster is also an integral part of the coffee narrative. Understanding each step—harvesting, processing, and roasting—can deepen your appreciation for the flavors in your cup. For example, the meticulous hand-picking of the ripe cherries ensures that only the best beans make it to the next stage, which is crucial for quality.
Finally, when you order Costa Rica Cafetico, you are not just purchasing coffee; you are supporting sustainable farming practices that benefit the local economy. Every bag represents the hard work of farmers dedicated to producing high-quality, environmentally friendly coffee. By choosing this coffee, you become part of a larger movement towards sustainability and ethical sourcing.
First sip: bright citrus sparkle with a creamy buttery sweetness.
Mid-palate: smooth milk chocolate depth with subtle hints of light dried fruit.
Finish: balanced, clean, and lingering with gentle sweetness and clarity.
As you explore the flavors of Costa Rica through this coffee, consider pairing it with light snacks, such as fruit tarts or almond biscotti, which can complement the sweet and buttery notes. Coffee is not just a drink; it’s a social experience that brings people together, whether it’s a quiet morning at home or an afternoon chat with friends.
A medium roast caramelises the sugars just enough to add body without muting the fruit.
Brewing Guide
| Method | Dose : Water | Water Temp | Notes |
|---|---|---|---|
| V60 / Chemex | 18 g : 288 g (1 : 16) | 195–200 °F | Slightly finer grind highlights citrus and apple |
| Auto-Drip | 60 g per litre | 200 °F | Use a gold-tone or quality paper filter for best clarity |
| AeroPress (inverted) | 17 g : 230 g | 198 °F | 2-min steep, gentle 30-sec press for honey-like sweetness |
Dense SHB beans benefit from a touch finer grind than your everyday medium roast.
From Farm to Roaster—Then to You
Every lot is cupped and graded to SHB/EP standards (defect-free “European Preparation”) before shipment. We roast only after you place an order, pack in one-way-valve bags, and ship anywhere in the U.S. for free—so the first time the coffee degasses in earnest is in your kitchen.
Taste Costa Rica at Its Peak
Ready to experience Alajuela’s volcanic terroir?
We Highly recomment the Costa Rica Cafetico and get fresh-roasted beans on your doorstep in just a few days. One cup and you’ll understand why Costa Rican growers—and Cumbre Coffee—give as much care to altitude and process as to roast.
