Costa Rica

From the volcanic micro farms of Alajuela, eco-pulped and sun dried with meticulous care — small-batch roasted to a medium that is naturally sweet, fruit-forward, and unlike anything you've tasted from a pod or a bag.

The Source

Costa Rica has long been regarded as one of the most quality-conscious coffee-producing countries in the world — and Alajuela is one of its most compelling growing regions. Located in Costa Rica's Central Valley, Alajuela's micro farms sit at 1,300 to 1,445 meters above sea level on volcanic loam soil — mineral-rich, naturally fertile, and exceptionally well-draining, the kind of terroir that produces coffees with a distinctive natural sweetness and clean, vibrant character.

The beans are grown by micro farms in Alajuela — small, owner-operated operations where every decision, from picking to processing, is made with the cup in mind. This is not commodity farming. These are producers who treat each harvest as a craft.

The varietal selection is a focused and complementary pair: Caturra and Catuai.

Caturra, a compact natural mutation of Bourbon, is one of Costa Rica's most widely planted and beloved varieties — known for its bright acidity, clean cup, and the kind of fruit-forward character that makes Costa Rican coffee so distinctive. Catuai, a hybrid of Mundo Novo and Caturra, adds body, consistency, and a natural sweetness that rounds and balances the profile beautifully.

After harvest, the cherries undergo an eco-pulped process — a method developed in Costa Rica that removes the outer skin while leaving a controlled amount of the honey-like mucilage on the bean before drying. This is then followed by sun drying, allowing the residual sugars from the mucilage to absorb into the bean during the drying process. The result is a cup that sits between a fully washed and a natural — clean and structured, but with a natural sweetness and fruit complexity that a fully washed coffee simply cannot achieve.

The Craft

A coffee this naturally expressive — eco-pulped, sun dried, grown by micro farms at altitude — deserves a roast that lets it speak for itself. We roast our Costa Rica small-batch, with full control over every variable from start to finish.

We roast to a medium profile — the precise point where the sweet apple brightness fully develops, the raisin complexity comes forward, and the honey sweetness emerges on the finish. The eco-pulped process and sun drying already contribute a natural sweetness and fruit depth; our roast profile is designed to amplify those qualities without masking them with roast character.

Every batch is evaluated before it ships. This is a coffee that earns its place in our lineup every time.

The Profile

• Origin: Alajuela, Costa Rica
• Growers: Micro farms in Alajuela
• Varietals: Caturra & Catuai
• Altitude: 1,300–1,445 MASL
• Soil: Volcanic Loam
• Process: Eco-Pulped, Sun Dried
• Roast: Medium

• Aroma: Sweet apple, dried fruit, warm honey
• Body: Medium, smooth, and well-rounded — the eco-pulped process contributes a natural richness and texture
• Flavor: Sweet apple up front, raisin complexity mid-palate, finishing with a natural honey sweetness
• Acidity: Bright and lively — the Caturra varietal delivers a clean, fruit-forward acidity that is present without being sharp
• Finish: Clean, sweet, and lingering — the honey note carries through to a smooth, refined close
• Sweetness: Natural and pronounced — a direct expression of the eco-pulped process and volcanic terroir

Available in Whole Bean, Standard, Coarse, and Espresso grind. Exceptional as pour-over or drip, where the fruit and honey notes fully express themselves. A micro farm Costa Rica that rewards every careful brew.