Costa Rica | Single Origin

Our Costa Rica Single Origin Coffee is best described as a bright, sweet, and beautifully complex medium-light roast with juicy pineapple, ripe blackberry, smooth almond, and a clean finish.

The cup opens with pineapple, bringing a lively tropical sweetness and refreshing brightness. It resembles the balance of sweetness and gentle tartness found in pineapple juice rather than an aggressively sour citrus flavor.

Blackberry develops through the middle of the cup, adding a deeper berry sweetness beneath the brighter pineapple. The fruit character feels ripe and rounded, giving the coffee additional depth without making it taste heavy or overly acidic.

A smooth almond note follows, introducing a softly nutty character that balances the fruit. It gives the cup a comfortable foundation and keeps the pineapple and blackberry from dominating the entire experience.

The finish remains bright, sweet, and clean. Pineapple gradually settles into blackberry and almond, leaving a refreshing fruit sweetness with a lightly nutty aftertaste.

Customers report tasting tropical fruit, ripe berries, almond, honey-like sweetness, and gentle citrus. These characteristics create a lively cup with enough sweetness and balance to remain approachable rather than becoming sharply acidic.

Brewing method changes the balance of the cup. Pour over gives the pineapple, blackberry, and almond the clearest separation. Standard drip produces a balanced everyday cup, while AeroPress brings greater fruit concentration and body. French press softens some of the brightness and brings the almond farther forward.

Your coffee is roasted after you order, then packed and shipped within days. It does not sit in a warehouse waiting for someone to buy it. This helps its fruit aroma, natural sweetness, and clean finish reach you while the coffee is still at its best.

Coffee Details:

Roast Level: Medium-Light
Coffee Type: Single Origin Coffee
Bean Species: Arabica
Origin: San Marcos de Tarrazú, San José, Costa Rica
Coffee Varieties: Caturra and Catuai
Processing Method: Fully Washed and Sun Dried
Growing Altitude: 1,300–1,600 Meters
Soil Type: Volcanic Loam
Official Tasting Profile: Pineapple Juice, Blackberry, Almond, Bright, Sweet, and Complex
Customer Reported Tastes: Tropical Fruit, Ripe Berries, Almond, Honey-Like Sweetness, and Gentle Citrus
Acidity: Bright and Balanced
Body: Light to Medium
Finish: Clean, Sweet, and Refreshing
Ingredients: Coffee

Why It Stands Out:

This is not a flavored coffee. The pineapple, blackberry, almond, and naturally sweet characteristics come from the coffee itself rather than added flavoring.

The coffee is grown in San Marcos de Tarrazú, within Costa Rica’s renowned Tarrazú growing region. Elevations between 1,300 and 1,600 meters allow the coffee fruit to mature gradually, supporting the development of concentrated sweetness, bright acidity, and clearly defined fruit characteristics.

Caturra and Catuai are cultivated varieties of Arabica coffee. Caturra commonly contributes brightness, sweetness, and definition, while Catuai can provide balance, body, and a smooth foundation beneath the fruit.

Volcanic loam provides favorable drainage and mineral-rich growing conditions. Combined with the region’s elevation, this helps create the structured acidity and natural sweetness associated with the finished cup.

The fully washed process removes the fruit surrounding the coffee seeds before drying. This produces a cleaner and more clearly defined flavor profile, allowing the pineapple, blackberry, and almond to remain individually noticeable.

The beans are then dried in the sun. Gradual drying helps preserve the coffee’s sweetness and prepares it for a medium-light roast that develops the almond foundation without covering its brighter fruit.

The result is a coffee with movement and contrast. Pineapple brings tropical brightness, blackberry adds deeper fruit sweetness, and almond gives the cup a smooth, grounding finish.

Best Brewing Methods:

1. Pour Over provides the clearest expression of the coffee’s pineapple, blackberry, and almond progression. Paper filtration keeps the cup clean while allowing the tropical brightness and berry sweetness to remain sharply defined.

2. AeroPress creates a slightly more concentrated presentation with greater fruit sweetness and a fuller texture. It preserves the pineapple and blackberry while bringing more of the almond into the body of the cup.

3. Standard Drip produces a balanced and approachable everyday cup. It keeps the fruit, sweetness, and almond working together without placing excessive emphasis on the coffee’s acidity.

4. Espresso creates a concentrated interpretation with intense pineapple, blackberry sweetness, and a smooth almond finish. Careful extraction is important because excessive heat or an overly long shot can make the brighter acidity feel sharp.

5. French Press gives the coffee a fuller body and brings the almond farther forward. It softens some of the pineapple’s brightness and reduces the separation between the individual fruit characteristics.

6. Cold Brew creates a smooth and sweet version with lower perceived acidity. Blackberry and almond become more noticeable, while the pineapple develops into a softer tropical sweetness rather than a lively opening note.

Based on the coffee’s pineapple, blackberry, almond, bright sweetness, and clean structure, Pour Over is our winning brewing method. Paper filtration preserves the clarity that allows each characteristic to remain recognizable, while a careful brewing temperature keeps the pineapple lively without making the acidity taste harsh. AeroPress is our best alternative for customers who want the fruit concentration of this coffee with slightly more body.

Recommended Pour Over Recipe:

Use a medium grind with a consistency similar to ordinary table salt.

Use approximately 4 level tablespoons of coffee for 12 fluid ounces of brewed coffee.

Heat fresh, filtered water to approximately 195°F. Avoid pouring fully boiling water directly onto the grounds because excessive heat may make the acidity feel sharper and reduce the coffee’s delicate sweetness.

Place a paper filter in a V60, Chemex, or other pour-over brewer. Rinse the filter thoroughly with hot water to remove any paper taste and warm the brewer. Discard the rinse water before adding the coffee.

Add the ground coffee and gently level the bed. Pour approximately 1½ fluid ounces of water evenly over the grounds and allow the coffee to bloom for 30 to 45 seconds.

Continue pouring slowly in controlled circles until you have added approximately 12 fluid ounces of water. Avoid pouring directly against the filter walls.

Aim for a total brewing time of approximately three to four minutes. Allow the finished coffee to cool for several minutes before deciding which flavors you taste. The pineapple, blackberry, and almond may become more distinct as the temperature drops.

If the coffee tastes sharply sour or thin, grind slightly finer or extend the brewing time. If it tastes dry, bitter, or overly sharp, grind slightly coarser, shorten the brewing time, or lower the water temperature.

Drink it black first to experience the fruit and almond profile clearly. A small amount of milk may soften the acidity, but heavy creamer or sweetener can cover the pineapple and blackberry.

Choose Your Grind:

Level 1. Espresso: Very fine. Concentrated, lively, and intense. Built for espresso machines.

Level 2. Standard: Medium grind. Bright, balanced, and dependable. Best for automatic drip coffee makers, pour-over brewers, and Keurig-compatible reusable pods.

Level 3. Coarse: Large grind. Smooth, full bodied, and lower in perceived acidity. Best for French press and cold brew.

Level 4. Whole Bean: Full beans. Best for maximum freshness and complete control over the grind used for any brewing method.

Bag Sizes Available:

12 OZ. (340g)
1 LB. (16 OZ.) 454g
2 LBS. (32 OZ.) 907g
5 LBS. (80 OZ.) 2,268g
12 LBS. (192 OZ.) 5,443g