Costa Rica coffee in London

Costa Rica produces washed and honey-processed coffees that tend toward clean, well-structured cups with bright acidity and a medium to full body. Flavour profiles often lean toward red apple, stone fruit, citrus zest and mild caramel, with a clarity that makes the origin a reliable choice for filter brewing. The principal growing regions include Tarrazú, Central Valley, West Valley and Tres Ríos, with most speciality production taking place at altitudes between roughly 1,200 and 1,900 metres above sea level. Caturra and Catuaí are the most commonly encountered varietals, though some producers work with newer disease-resistant hybrids.

Costa Rica is perhaps most associated with the honey process, which involves leaving varying amounts of fruit mucilage on the bean during drying. This technique, developed and refined by small Costa Rican mills, typically produces coffees with sweetness and body somewhere between a fully washed and a natural, and has influenced processing practices at origins worldwide. The country appears regularly in single-origin filter programmes rather than as an espresso blend component.