Growing Coffee Beans in Costa Rica

Where Does Our Costa Rican Coffee Come From?

Nestled in the heart of Central America, Costa Rica has long been revered for its exceptional coffee. At Guilty Coffee, we’re proud to offer a stellar Costa Rican coffee that embodies the very best of this coffee-loving nation. Our beans hail from the prestigious regions of San Marcos and San Pablo in Tarrazú, an area renowned for producing some of the finest coffees in the world.

What Makes Tarrazú Special?

Tarrazú, often referred to as “Los Santos” due to the many towns in the area named after saints, is a high-altitude region in the interior of Costa Rica. But what exactly sets this region apart?

How Does the Geography Influence the Coffee?

The unique geographical features of Tarrazú contribute significantly to the quality of its coffee:

1. Elevation: The coffee grows at altitudes between 1,200 to 1,900 meters above sea level. This high elevation slows the growth of the coffee cherries, allowing for more complex flavour development.
2. Climate: Tarrazú experiences a distinct dry season from December to April, which coincides perfectly with the coffee harvest. This results in consistent, high-quality crops year after year.
3. Soil: The region’s volcanic soil is rich in nutrients, providing an ideal environment for coffee plants to thrive.

What Varieties of Coffee Do We Use?

Our Costa Rican coffee blend features two classic varieties: Caturra and Catuai. But what’s special about these particular beans?

Caturra: The Costa Rican Favourite

Caturra is a natural mutation of the Bourbon variety and has become a favourite among Costa Rican farmers. Here’s why:

• It’s a compact plant, allowing for denser planting and higher yields.
• Known for producing a bright, clean cup with excellent acidity.
• Well-adapted to the high altitudes of Tarrazú.

Catuai: A Robust Choice

Catuai is a hybrid of Mundo Novo and Caturra, bringing its own unique characteristics to the blend:

• Resistant to wind and rain, making it ideal for the sometimes harsh mountain conditions.
• Produces a well-balanced cup with good body and sweetness.
• Complements the brightness of Caturra perfectly in our blend.

How Is Our Costa Rican Coffee Processed?

We use washed processing for our Costa Rican coffee. But what does this mean, and how does it affect the final cup?

What Is Washed Processing?

Washed processing, also known as wet processing, involves removing the coffee cherry’s outer skin and pulp before drying the beans. Here’s a quick breakdown of the process:

1. The ripe cherries are picked and sorted.
2. They’re then pulped to remove the outer skin and most of the fruit.
3. The beans, still covered in a layer of mucilage, are fermented in water tanks.
4. After fermentation, the beans are washed to remove the remaining mucilage.
5. Finally, the clean beans are dried, either in the sun or in mechanical dryers.

How Does Washed Processing Affect the Flavour?

Washed processing tends to produce coffees with:

• Cleaner, brighter flavours
• Higher acidity
• More consistent results from batch to batch

This method allows the inherent qualities of the bean to shine through, making it perfect for showcasing the unique characteristics of our Costa Rican coffee.

What Does Our Costa Rican Coffee Taste Like?

Our Costa Rican coffee, aptly named “The Accountant”, offers a flavour profile that’s as precise and well-balanced as its namesake. Here’s what you can expect:

• Aroma: A enticing bouquet of vanilla, toffee, and caramel greets you as soon as you open the bag.
• Taste: The cup delivers on the promise of the aroma, with rich notes of vanilla and toffee complemented by a smooth caramel sweetness.
• Body: Medium-bodied, providing a satisfying mouthfeel without being overpowering.
• Acidity: Bright and clean, characteristic of high-altitude, washed Central American coffees.
• Finish: A lingering sweetness that leaves you craving another sip.

How Should You Brew Our Costa Rican Coffee?

To fully appreciate the nuanced flavours of our Costa Rican coffee, we recommend the following brewing methods:

1. Pour-over: This method allows for precise control over the brewing process, helping to highlight the clean, bright flavours of the coffee.
2. French Press: If you prefer a fuller-bodied cup, the French Press will bring out the rich vanilla and toffee notes.
3. Espresso: The balanced flavour profile of this coffee makes it an excellent choice for espresso, producing shots with a lovely crema and complex taste.

Whichever method you choose, we recommend using freshly ground beans and water just off the boil (about 95°C) for the best results.

Why Choose Our Costa Rican Coffee?

Our medium roast coffee from Costa Rica isn’t just a delicious brew – it’s a testament to our commitment to quality and sustainability. Here’s why you should give it a try:

• Sourced from small-scale farmers in the renowned Tarrazú region
• 100% Arabica beans for superior quality and flavour
• Washed processing for a clean, bright cup
• Roasted in small batches to ensure freshness
• A perfectly balanced flavour profile suitable for various brewing methods

Ready to Experience Costa Rica in a Cup?

Whether you’re a seasoned coffee connoisseur or just beginning your specialty coffee journey, our Costa Rican coffee offers a taste experience that’s sure to impress. Its well-balanced profile makes it an excellent choice for any time of day, from your morning wake-up call to an afternoon pick-me-up.

Ready to add a touch of Costa Rican sunshine to your coffee routine? Grab a bag of “The Accountant” today and discover why Costa Rican coffee has captivated coffee lovers around the world. With Guilty Coffee, you’re not just buying a bag of beans – you’re investing in a cup of perfection, meticulously sourced and roasted to bring out the very best of what Costa Rica has to offer. Go on, give in to temptation – your taste buds will thank you!