At a Glance
Common FlavorsHoney, Citrus, Brown Sugar, Stone Fruit
BodyMedium
AcidityMedium-High
Common RoastsLight → Medium
Where Coffee Is Grown
Grown in the Central Valley and Tarrazú regions at elevations up to 1,900 meters, under some of the strictest quality standards in coffee (Robusta is actually banned nationally).
Why Costa Rica Coffee Tastes Different
Costa Rica pioneered honey processing — leaving some of the fruit’s natural sugars on the seed while it dries — which produces a distinctive sweetness alongside clean, bright acidity.
Who Might Like It?
Try this if you want something bright like Kenya or Ethiopia, but a little sweeter and softer around the edges.
How to Brew It
Pour over showcases the honey sweetness and clarity best.