Costa Rica Coffee – Sweet, Smooth, and Basically Vacation in a Cup

Our Costa Rica coffee doesn’t just taste good—it flexes like it just came back from a yoga retreat in the mountains of Alajuela. Sourced from micro farms (because “mega farm” doesn’t exactly scream quality), these beans are living their best life at 1,445 meters above sea level, soaking up volcanic soil nutrients and sunshine like influencers at a beach resort.

Flavor Profile (aka Why You’ll Ditch Your Old Coffee):

🍏 Crisp Apple – Bright, juicy, and way better than your sad office breakroom coffee.
🍇 Raisin Sweetness – Sweet but not cloying, like that one friend who actually Venmos you back.
🍯 Honey Finish – Smooth, golden, and the kind of sweetness you won’t feel guilty about.

Coffee Geek Specs (For Pretend Connoisseurs):

• Roast: Medium – balanced enough to please both black coffee purists and latte lovers.

• Variety: Caturra & Catuai – don’t worry, you don’t need to pronounce them to enjoy them.

• Altitude: 1300–1445m – mountain-grown = mountain flavor.

• Soil Type: Volcanic Loam – rich dirt = rich coffee. Simple math.

• Process: Eco-pulped & sun-dried – basically the bean version of a clean, solar-powered spa weekend.