This is a complete coffee with everything a good coffee should have; bright acidity, medium/ heavy body with a really heady aroma, all perfectly blended.
Costa Rican coffee is grown primarily around the capital city of San Jose, an area with near perfect soil and climate conditions. These coffees are wet-processed, and are full bodied and sweet, with a hearty richness and lively acidity. The region near the pacific coast produces coffees that are mild, sweet, and bright. The region in the interior mountains of Costa Rica, produces a relatively heavy coffee with a more aromatic complexity.
Most Costa Rican coffee is characterized as bright and full bodied. The best coffees, which are grown above 3,900 feet, are designated as "strictly hard bean". The "good hard bean" classification is given to coffees grown from 3,300 to 3,900 feet.
Costa Ricans blend well with most varietals and make a bright satisfying cup with any brewing method.
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