{"product_id":"costa-rica-single-origin-coffee","title":"Costa Rica | Single Origin","description":"\u003cp\u003eOur 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eBlackberry 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.\u003c\/p\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003cp\u003eThe finish remains bright, sweet, and clean. Pineapple gradually settles into blackberry and almond, leaving a refreshing fruit sweetness with a lightly nutty aftertaste.\u003c\/p\u003e\n\u003cp\u003eCustomers 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.\u003c\/p\u003e\n\u003cp\u003eBrewing 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.\u003c\/p\u003e\n\u003cp\u003eYour 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCoffee Details:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRoast Level: Medium-Light\u003cbr\u003eCoffee Type: Single Origin Coffee\u003cbr\u003eBean Species: Arabica\u003cbr\u003eOrigin: San Marcos de Tarrazú, San José, Costa Rica\u003cbr\u003eCoffee Varieties: Caturra and Catuai\u003cbr\u003eProcessing Method: Fully Washed and Sun Dried\u003cbr\u003eGrowing Altitude: 1,300–1,600 Meters\u003cbr\u003eSoil Type: Volcanic Loam\u003cbr\u003eOfficial Tasting Profile: Pineapple Juice, Blackberry, Almond, Bright, Sweet, and Complex\u003cbr\u003eCustomer Reported Tastes: Tropical Fruit, Ripe Berries, Almond, Honey-Like Sweetness, and Gentle Citrus\u003cbr\u003eAcidity: Bright and Balanced\u003cbr\u003eBody: Light to Medium\u003cbr\u003eFinish: Clean, Sweet, and Refreshing\u003cbr\u003eIngredients: Coffee\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy It Stands Out:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is not a flavored coffee. The pineapple, blackberry, almond, and naturally sweet characteristics come from the coffee itself rather than added flavoring.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eCaturra 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.\u003c\/p\u003e\n\u003cp\u003eVolcanic 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Brewing Methods:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003ePour 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAeroPress 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eStandard 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eEspresso 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFrench 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.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003eCold 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.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(24, 175, 117);\"\u003e\u003cem\u003e\u003cstrong\u003eBased 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.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Pour Over Recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUse a medium grind with a consistency similar to ordinary table salt.\u003c\/p\u003e\n\u003cp\u003eUse approximately 4 level tablespoons of coffee for 12 fluid ounces of brewed coffee.\u003c\/p\u003e\n\u003cp\u003eHeat 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.\u003c\/p\u003e\n\u003cp\u003ePlace 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.\u003c\/p\u003e\n\u003cp\u003eAdd 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.\u003c\/p\u003e\n\u003cp\u003eContinue pouring slowly in controlled circles until you have added approximately 12 fluid ounces of water. Avoid pouring directly against the filter walls.\u003c\/p\u003e\n\u003cp\u003eAim 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.\u003c\/p\u003e\n\u003cp\u003eIf 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.\u003c\/p\u003e\n\u003cp\u003eDrink 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChoose Your Grind:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLevel 1. Espresso: Very fine. Concentrated, lively, and intense. Built for espresso machines.\u003c\/p\u003e\n\u003cp\u003eLevel 2. Standard: Medium grind. Bright, balanced, and dependable. Best for automatic drip coffee makers, pour-over brewers, and Keurig-compatible reusable pods.\u003c\/p\u003e\n\u003cp\u003eLevel 3. Coarse: Large grind. Smooth, full bodied, and lower in perceived acidity. Best for French press and cold brew.\u003c\/p\u003e\n\u003cp\u003eLevel 4. Whole Bean: Full beans. Best for maximum freshness and complete control over the grind used for any brewing method.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBag Sizes Available:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e12 OZ. (340g)\u003cbr\u003e1 LB. (16 OZ.) 454g\u003cbr\u003e2 LBS. (32 OZ.) 907g\u003cbr\u003e5 LBS. (80 OZ.) 2,268g\u003cbr\u003e12 LBS. 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