Espresso Blend
Costa Rica is a small Central American country known for its "big" flavorful coffees. The coffee trees of Costa Rica consistently yield a large uniform bean that delivers a smooth, medium-bodied brew. All of the coffee beans from Costa Rica are of the highest-quality arabica variety. And they all undergo a unique and expensive wet processing method that gives them one of the most distinctive flavors in the world. Costa Rican coffee beans are best enjoyed at a medium to medium dark roast, which brings out their subtle flavor nuances.
The best coffee beans in Costa Rica comes from two regions: Tres Rios near the Pacific coast, and Tarrazu in the interior mountains. Compared to the coffee beans from Tres Rios, Tarrazu coffee beans offer a more aromatic complexity and a heavier body. When blended, they contribute classic flavor and a smooth medium body. (The Tarrazu region is home to the world-renowned La Minta Estate, celebrated for its pure, full flavored coffees.)
Growing Seasons
Costa Rican coffee beans are grown in nutrient rich soil at high altitudes, giving it a full hearty flavor. In some areas of Costa Rica there are as many as four or five coffee harvests a year. But most of the plantations have only one rainy season and one dry season, and therefore only one harvest. Fortunately, this extended ripening period gives the coffee beans more time to develop their characteristic "big" flavor. And because Costa Rica's National Coffee Office carefully regulates the quality of all coffee bean exports, you can count on that rich, full flavor from cup to cup.
