Taste of Costa Rica

A sweet, layered cup — apple, raisin, and honey settling into something that feels closer to dessert than a wake-up call.

This coffee comes from micro-farms scattered across Alajuela, Costa Rica, where Caturra and Catuaí trees grow between 1,300 and 1,445 meters in volcanic loam soil. Costa Rica's coffee lands here are harvested from November through March, a window shaped by the region's distinct wet and dry seasons.

The cherries are eco-pulped — a lower-water processing method that reduces environmental impact without sacrificing quality — then dried in the sun, letting the fruit's natural sweetness settle into the bean slowly.

Roast: Medium

Tasting Profile: Sweet apple, raisin, honey

Grower: Micro farms in Alajuela

Variety: Caturra & Catuai

Region: Alajuela, Costa Rica

Altitude: 1300-1445 M

Soil Type: Volcanic Loam

Process: Eco-pulped and dried in the sun.

Part of Taste of the World, Morning Fix's thirteen-origin collection. Explore Costa Rica →