Costa Rica banned the production of low-grade robusta in 1988. By law, the entire country grows arabica. That single policy decision tells you everything about the national relationship with coffee quality.

The Tarrazu Difference

The Tarrazu region, south of San José in the Cordillera de Talamanca, is where Costa Rican coffee finds its highest expression. Some farms sit at nearly 1,900 meters. The altitude, combined with well-defined rainy and dry seasons, creates a cherry with exceptional sugar development. The result in the cup is a brightness that is precise rather than sharp, sweet rather than candied.

We source Tarrazu lots through Royal Coffee, where SHB EP (Strictly Hard Bean, European Prep) designation signals density and clean sorting — the kind of lot that rewards light roasting because there's simply nothing to hide.

An Exceptional Espresso Component

For espresso, Costa Rican coffee brings tremendous value: the structured acidity lifts milk-based drinks out of muddiness, and the sweetness holds up beautifully under pressure. We've been experimenting with it as a blend anchor for our house espresso, paired with a more chocolatey Guatemala for body.

If Ethiopian is the origin that dazzles, Costa Rican is the one that earns your trust. Cup after cup, it simply delivers.