Harvest window
When the cherries turn red
Picking generally begins in October and can continue through March, with the highest regions often finishing last.
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Coffee origin · Costa Rica
Costa Rica
Precision born beneath volcanoes
Bright citrus, honey, ripe stone fruit, and caramel clarity reflect volcanic soils, cool nights, and meticulous processing.
HoneyCitrusCaramelStone fruitClean finish
Stand in the landscape
Before it is coffee,
it is a place.
Coffee grows across volcanic highlands including Tarrazú, the Central Valley, West Valley, Brunca, and Tres Ríos. Elevation and distinct wet and dry seasons help build sweetness and structure.
Harvest rhythm
How often the trees give
One main annual harvest follows synchronized flowering after the first rains. Mills prepare for concentrated deliveries of ripe cherry.
In the field
How the fruit is gathered
Ripe cherries are selected by hand, then delivered quickly to family micro-mills or larger beneficios for careful sorting.
From fruit to seed
How flavor takes shape
Washed coffee is foundational, while Costa Rica became famous for precise honey processes that leave controlled amounts of fruit on the seed while drying.
Common cup tendencies
What you may taste
Flavor changes with variety, farm, elevation, processing, roast, water, grind, and brewing method. These are common tendencies, not guarantees.From this origin to the world
How Costa Rica
changed coffee.
Costa Rica showed how traceability, micro-mills, and processing experiments could give small farms a distinct voice in specialty coffee.
Brands and roasters that commonly feature this originCafé BrittStarbucks ReserveNespressoSpecialty micro-roasters
Origin offerings and blend recipes change by season and market.Harvest timing varies by region and weather. Research starting points:
Instituto del Café de Costa Rica ↗International Coffee Organization ↗Back to Coffee With Krissy