Our Coffees

Name Origin Processing Certification
SHB EP Fancy Bromelia Tarrazu Washed None Select
Type Romani Central Valley Washed None Select

More about Costa Rica

Costa Rica is situated in Central America, bordered by Nicaragua to the North, Panama to the South, the Caribbean Sea to the East and Pacific Ocean to the West. It has a long-standing reputation for its stable democracy, diverse economy and high education rates which, alongside an abundance of rich, fertile soils, diverse ecosystems and varied, volcanic typography, contribute to the country’s standing as a leader in quality coffee production.

Annual production: 1.5 million bags
Altitude range: 600 – 1700 masl
No coffee farmers: 50,000
Harvest times: December to April
Key growing regions: Central Valley, West Valley, Tarrazu, Orosi, Brunca, Turrialba, Guanacaste
Typical varieties: Bourbon, Castillio, Typica, Caturra, Villa Sarchi
Grading system: Graded by Altitude. SHB (Strictly Hard Bean) 1200 masl and above; GHB (Good Hard Bean) 1000 to 1200 masl; HB (Hard Bean) 500 to 900 masl
Processing type: Washed, Honey and Natural

Production Information

Coffee is grown predominantly throughout the central and southern areas of the country, most notably in the regions of Brunca in the south, the Central and West Valleys, Tarrazu, Orosi, Turrialba and Guanacaste in the middle parts of the country, which is known for its uniquely variable weather systems, microclimates and rich volcanic soils. Most of the coffee grown in Costa Rica is produced by smallholder producers, each with little more than 5 hectares of land. Most coffee is processed through cooperative or privately-owned micromills, which are dotted throughout the growing regions. These mills can accept coffee cherries and process coffee on behalf of the producer, usually employing lot separation, allowing for full traceability. Costa Rica is renowned for its experimental processing methods, spearheading the move towards Honey-processed coffee.

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