Costa Rica coffee beans, freshly roasted

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Costa Rica coffee beans are known for a bright, clean cup: citrus and honey up front, balanced by chocolate and sometimes a floral touch. That makes them a good fit for filter coffee as well as a lighter espresso. Café du Jour roasts its own 100% Arabica Costa Rica, and below you can read what sets this origin apart and how to brew it.

What makes Costa Rica coffee beans stand out?

Costa Rica grows almost exclusively Arabica coffee, much of it on volcanic soil at altitude. In the cup that shows as lively freshness with natural sweetness: a light citrus acidity, balanced by honey, caramel or chocolate. Depending on the region you may also find floral notes.

Origin and regions in Costa Rica

The country has many microclimates, and each growing area has its own character. Tarrazú is the region most people know; the table below shows how the main areas differ.

Costa Rica coffee: region, flavour profile, and location/conditions
Region	Flavour profile	Location and conditions
Tarrazú	Complex, citrus, honey, lively	High altitude (1,200–1,900 m), volcanic and cool
Central Valley	Rich and balanced, chocolate and caramel with light fruit notes	Volcanic soil, plenty of sun and rain
Tres Ríos	Elegant and floral, refined acidity	Known as the “Bordeaux of Costa Rica”
Brunca	Mild, approachable and slightly sweeter	Warmer climate, lower altitude

Varieties and processing

Several Arabica varieties are grown. Caturra is known for lively freshness and a medium body, Catuai for a sweet undertone with chocolate and citrus, and Geisha (Gesha) for floral, complex aromas.

Most Costa Rican coffee beans are washed: the fruit is removed before the beans dry, which gives a clean cup with clear citrus notes. Costa Rica is also known for the honey process, in which part of the sticky fruit layer stays on the bean while it dries. That gives more sweetness and body. Producers often name the style after the colour the beans take on while drying: yellow honey keeps the least of the fruit layer, red and black honey progressively more, with a fruitier, heavier cup as a result.

How to brew Costa Rican coffee

The light, fruity flavours come through best with methods that keep the cup clean:

Filter coffee, such as a V60 or Chemex: brings out the citrus and floral notes.
AeroPress: a short brew that keeps the sweetness and the fresh acidity.
Espresso: gives a balanced shot in which fruit meets chocolate and honey.
French press: for more body.
Cold brew: soft and fruity, good for warm days.

Buy Costa Rican coffee at Café du Jour

Our 100% Arabica Costa Rica is roasted by Café du Jour in small quantities and sold as fresh coffee beans. For a second single origin from the same country, there is illy Arabica Selection Costa Rica in 250 g of beans. If you are not sure how to brew it, contact our customer service and we will help you choose.