Costa Rica's soil tells a story of cool days under shade, floral and fauna growing nearby, and purity of air. Conserving forests and water, protecting wildlife, and putting sustainable practises like these in place are followed not just at coffee farms, but country wide. And the coffee benefits.

Processing is an art form, and our Costa Rica coffee farms have been perfecting it for generations. Costa Rica helped pioneer honey processing, which leaves some of the sticky fruit mucilage on the bean during drying, resulting in sweetness and depth. Washed coffees offer clarity and precision; the flesh of the cherry is removed before it is dried.

Cultivated by an exceptional plantation in the heart of the Costa Rican rainforest, this cup features notes of dried fruit and chocolate and leaves a delicate sweetness on the palate.

An award-winning micro-batch, this Gesha coffee is grown on the slopes of the Poás volcano. Explore sticky honey notes, dark chocolate liquor, and an acidity reminiscent of Mirabelle plums.

A unique cup from a family estate that includes large stretches of rainforest. Internationally recognised for its aromatic acidity, mild flavour and harmonic body, it ranks among the world's best.

Cultivated at highland altitudes of 1,200 to 1,700 metres, this harvest boasts a delicate malty flavour with nutty overtones and a bright aftertaste of fresh citrus.