Costa Rican Green Coffee Beans

Costa Rica is known for clean, high-altitude coffees with bright citrus, cane sugar sweetness and a silky finish—especially from Tarrazú and West Valley.

Top areas include Tarrazú, West Valley, Central Valley, Tres Ríos and Brunca—each with distinct microclimates and cup profiles.

You’ll find washed for clarity and sparkle, plus honey (yellow/red/black) and some natural lots for fuller body and fruit.

Expect citrus and stone fruit acidity, cane sugar/caramel sweetness, almond/hazelnut notes and a clean, balanced cup.

• Filter: light–medium to keep clarity and citrus.
• Espresso: medium for balance, body and sweetness.

Yes—medium roasts give syrupy body, bright yet balanced acidity and a sweet finish.

Yes—farms and co-ops provide lot details where available; check each product page for farm, altitude and process.

Cool, dark, dry and airtight. Properly stored, greens typically keep peak quality for 6–12 months.

Allow 12–72 hours to degas. Filter often peaks day 2–7; espresso day 5–14.

They can colour faster. Use gentler heat early, watch rate-of-rise and aim for a slightly longer Maillard to keep sweetness without scorching.