Our single origin Costa Rican Medium Roast coffee brews a pleasant cup that appeals to the coffee drinker who likes their cup on the mild side. The cup taste has rich milk chocolate notes and a fruity sweetness with a soft acidity and a clean finish. This is a great anytime sipping cup.
A few interesting facts about Costa Rican coffee, first Costa Rican farmers grow only the Arabica variety of coffee. In 1989 a law was passed which banned the farming of Robusta coffee in an effort to raise coffee quality. It’s great for us coffee aficionados, but can be risky for the farmers. If something goes wrong, there may not be a bean to fall back on.
Another interesting fact in the Costa Rican coffee world is that their coffee consumption is the highest of any coffee-producing country in the world. Just about every household uses a brewing method called chorreador – or the sock method. A wood stand holds a the cloth filter, looking like a sock which holds the grounds and hot water is then poured through and seeps slowly into a mug below.
Coffee grows in the highlands, above 1,300 meters. Growing slower than in the super humid tropical jungle below. Slow growing beans means the cherries ripen slower which helps develop richer aromas and a deeper sweetness. Costa Rica’s small farms play a big role in coffee production, nearly 90% of coffee farmers cultivate less than 12-acre farms.
If you love our Costa Rican Medium Roast we recommend trying our Guatemalan Medium Roast.
A good cup of coffee in the morning. You can detect the fruitiness but I wish there were more undertones of the Honey.