If there has been a criticism of Costa Rica coffee in the past, it's the fact that it lacked flavor distinction. It was a straight-forward, clean, softly acidic, mild cup. It had lots of basic "coffee flavors." Until ten years ago, the trend in Costa Rica was to create large volumes of moderately good "specialty" coffee. This was before the small farms started to build their own wet mills to process their own coffee. In a few short years, there was suddenly a huge range of single-farmer lots to chose from, and many variations on how the coffee was processed after picking, resulting in a greater range of flavor profiles. It's the reason we have invested so much time in this origin, to offer distinct single-farm lots on a seasonal basis. Learn more in our Coffee Library.
If you are vision-impaired or have another impairment covered by the Americans with Disabilities Act (ADA) or a similar law, and you would like to discuss possible accommodations when using this website, please contact us at info@sweetmarias.mom.
