This coffee is sweet, balanced with chocolate and toffee, floral, cherry and cocoa. Excellent example of a high altitude, Costa Rican coffee.
Enjoy coffee that is good - and does good. What's in your cup matters.
Don Cox Bald Guy Brew
Cup Score: 86 points.
Primary Descriptors: Complex flavors with a long finish.
From La Montaña Tarrazu Micromill in Santa Maria Dota, this Costa Rican coffee embodies the care and attention to detail that brings out the best in the coffees from the Valley of "Los Santos" region. This agricultural zone has perfected for decades the art of growing and producing a coffee that is considered one of the best int he world.
Learn More about Our Organic Costa Rican Coffee
Costa Rica’s coffee culture is as rich as its high-altitude volcanic soil, and the country’s eight growing regions each have such unique varieties that you could devote the better part of a year trying to appreciate the nuance and subtlety of one region and you’d end where you began—with astonishment.
Small Farms Make A Big Difference
The surprising variations in flavor across Costa Rica’s growing regions stem in part from a history with coffee that goes back more than 200 years. Coffee was a chief export under Spanish rule and when Costa Rica broke free from Spain in the early 1800s, the government began giving away land to anyone who wanted to grow coffea arabica. (Robusta is actually outlawed in Costa Rica). Today there are more than 50,000 coffee farmers working small plots of land.
Micro Climates and Micro Mills
These growers, working on farms at elevations of 1,600 to 6,200 feet, contend with an accompanying range in temperature, rain, and humidity, creating the need for finely tuned processes that optimize the quality of their yields. Thus Costa Rica’s micro climates have created generations of coffee farmers with a nuanced understanding of the land they inhabit and the impact of many small choices on their final product.
Perhaps this is why micro-mills have started a sort of revolution among Costa Rica’s coffee growers. Over the last 20 years, farmers have increasingly taken ownership of their entire process from planting to harvesting to processing. These small farms are able to produce micro-lots of coffee, sometimes 50–100 bags, which have been meticulously tended, picked and processed to ensure only the best of their crop make it to consumers.
The Beginning of a Revolution
This revolution has made specialty coffee roasters take notice and, in fact, Costa Rica sends more than 60 percent of its coffee to specialty coffee roasters around the world. In recent years, we have enjoyed the beans from our friends at the La Montaña Tarrazu Micromill in Santa Maria Dota. This Costa Rican coffee embodies the care and attention to detail that brings out the best in the coffees from the Valley of "Los Santos" region. This agricultural zone has perfected for decades the art of growing and producing a coffee that is considered one of the best in the world.