As a coffee enthusiast who has spent years tasting beans from every corner of the globe, I consistently find myself returning to the high-altitude treasures of Costa Rica. There’s something uniquely special about their coffee. The country’s rich volcanic soil, combined with a perfect balance of sun and rain, creates a bean that’s known for its remarkable clarity and balanced flavor profile. In 2025, the dedication of local farmers to sustainable practices and meticulous processing is more evident than ever in the cup.
Finding the best Costa Rican coffee can feel like a quest, given the sheer number of excellent options available. That’s why I’ve put together this list of my top picks for the year. Whether you prefer a bright and citrusy Tarrazú or a smooth, chocolatey blend from the Central Valley, there’s a perfect bag waiting for you. I’ve tasted countless varieties to save you the trouble, focusing on freshness, roast quality, and that signature clean finish that makes Costa Rican coffee so memorable.
Our Expert’s Picks for the Best Costa Rican Coffee
- Volcanica Costa Rica Tarrazu Coffee Beans
- Cooper’s Cask Costa Rican Coffee Medium Roast
- Don Pablo Costa Rica Tarrazu SHB Decaf Coffee
- Fresh Roasted Coffee LLC Costa Rica Tres Rios
- Cafe Britt Tarrazu Dark Roast Whole Bean Coffee
Volcanica Costa Rica Tarrazu Coffee Beans
If you’re looking for a textbook example of a high-quality Tarrazú, this is it. Volcanica sources these beans from the renowned Tarrazú region, which is famous for its high altitude and ideal growing conditions. The result is a coffee that’s incredibly bright and complex. When I brewed a cup using my pour-over setup, the first thing that hit me was the vibrant acidity, followed by notes of citrus and a subtle, sweet honey finish. It’s a single-origin coffee that truly speaks of its terroir, offering a clean and crisp experience from start to finish.
What I appreciate most about Volcanica is their commitment to freshness. The beans are roasted in small batches and shipped almost immediately, so they arrive at your door bursting with aroma. This is a medium roast that allows the bean’s natural characteristics to shine without any roasty bitterness getting in the way. It’s versatile enough for various brewing methods, but I find it performs exceptionally well as a pour-over or in a French press, where its nuanced flavors can fully develop.
Pros
- Exceptionally bright and clean flavor profile with citrus notes.
- Freshly roasted in small batches for optimal flavor.
- Grown at high altitude in the prestigious Tarrazú region.
Cons
- The high acidity might not be for everyone.
- Priced at a premium compared to some other options.
Cooper’s Cask Costa Rican Coffee Medium Roast
Cooper’s Cask offers something truly unique with their Costa Rican coffee. They use a proprietary aging process in spirit barrels, which imparts a subtle, complex sweetness to the beans. This isn’t a flavored coffee; instead, the beans absorb nuanced notes from the barrels, resulting in a cup that has hints of vanilla, caramel, and a touch of oak. I was initially skeptical, but the effect is surprisingly delicate and enhances the coffee’s natural sweetness without being overpowering.
This medium roast is exceptionally smooth and well-balanced. The typical Costa Rican brightness is still present but is beautifully complemented by the warm, sweet undertones from the barrel-aging process. It’s a conversation-starting coffee that’s perfect for a quiet weekend morning when you have time to sit and appreciate its complexity. I highly recommend trying it black to get the full experience of how the barrel notes interact with the coffee’s inherent flavors.
Pros
- Unique barrel-aged process adds notes of vanilla and caramel.
- Exceptionally smooth and balanced with low acidity.
- A truly distinctive coffee that stands out from the crowd.
Cons
- The unique flavor profile may not appeal to purists.
- Higher price point due to the specialized aging process.
Don Pablo Costa Rica Tarrazu SHB Decaf Coffee
Finding a great decaf coffee is often a challenge, but Don Pablo has created a standout option that doesn’t compromise on flavor. This coffee uses the Swiss Water Process to remove caffeine, a chemical-free method that preserves the bean’s natural taste. Sourced from the Tarrazú region, these Strictly Hard Bean (SHB) beans are of high quality, and you can taste it. I was impressed by the full body and the clear notes of chocolate and citrus that remained after the decaffeination process.
This is a medium-dark roast that produces a smooth, rich cup with minimal bitterness. It’s the perfect solution for anyone who wants to enjoy a quality Costa Rican coffee in the evening without affecting their sleep. The aroma is rich and inviting, and the flavor is robust enough to satisfy even those who usually drink caffeinated coffee. It works well in any brewing method, from a standard auto-drip to a French press.
Pros
- Swiss Water Process ensures a chemical-free decaf experience.
- Surprisingly full-bodied with clear chocolate and citrus notes.
- An excellent option for evening coffee without sacrificing flavor.
Cons
- Decaffeination process can slightly mute the most delicate high notes.
- The medium-dark roast may be too developed for light roast lovers.
Fresh Roasted Coffee LLC Costa Rica Tres Rios
For those who value both quality and ethical sourcing, Fresh Roasted Coffee’s Tres Rios offering is a top contender. This coffee is certified organic and Fair Trade, meaning it’s good for both you and the farmers who grow it. Sourced from the Tres Rios region, often called the “Bordeaux of Costa Rica,” these beans are known for their balanced and refined character. The light roast profile brings out a wonderful brightness with notes of brown sugar and a hint of tart fruit, like green apple.
I found this coffee to be incredibly clean and refreshing. The light roast allows the bean’s inherent sweetness and complexity to take center stage. It’s a coffee that demands a bit more attention to brew correctly—using a slightly finer grind and careful water temperature will yield the best results. If you enjoy sipping and analyzing your coffee, this single-origin provides a lot to appreciate. The company’s commitment to air-roasting also contributes to a clean cup with no smoky aftertaste.
Pros
- Certified Organic and Fair Trade, supporting sustainable practices.
- Light roast highlights bright, sweet notes and a clean finish.
- Air-roasted for a pure flavor without a burnt or smoky taste.
Cons
- Light roast may be too bright or acidic for some.
- Requires more precise brewing to achieve its full potential.
Cafe Britt Tarrazu Dark Roast Whole Bean Coffee
Cafe Britt is one of the most recognizable names in Costa Rican coffee, and for good reason. Their Tarrazú Dark Roast takes the region’s classic beans and develops them into a richer, bolder cup. If you typically find bright, acidic coffees a bit too sharp, this dark roast is an excellent alternative. The roasting process tames the acidity and brings forward deeper flavors of dark chocolate and toasted nuts. I found it to have a full body and a smooth, almost velvety finish that holds up beautifully with a splash of cream.
This coffee is a fantastic choice for your morning drip machine or for making a strong pot of espresso. The dark roast profile is consistent and reliable, which makes it a great daily drinker for those who prefer a less acidic, more traditional cup. While it loses some of the delicate floral notes of a lighter roast, it gains a comforting, robust character. Cafe Britt also pays close attention to sustainable sourcing, which is a bonus for ethically-minded coffee drinkers.
Pros
- Bold, smooth flavor with notes of dark chocolate and nuts.
- Lower acidity makes it accessible for a wide range of palates.
- Excellent for espresso or as a strong morning brew.
Cons
- The dark roast can overshadow some of the bean’s origin characteristics.
- May be too bold for those who prefer light, fruity coffees.
Best Costa Rican Coffee In 2025: Our Expert’s Top Picks
Finding the best Costa Rican coffee in 2025 is about understanding what makes it special. For me, it’s the combination of high-altitude growing regions, rich volcanic soil, and a national commitment to quality that sets these beans apart. The classic flavor profile is clean, balanced, and often described as “the perfect cup,” with bright acidity and notes of chocolate, citrus, and honey. But with so many options, how do you choose? I focus on a few key things.
First, look at the roast date, not the expiration date. Coffee is at its best within a few weeks of being roasted. Freshness is non-negotiable for a great cup. Second, pay attention to the region. Tarrazú is famous for its bright, sharp acidity and full body, while the Central Valley often produces a softer, more chocolatey coffee. Newer regions like the West Valley and Tres Ríos are also producing some incredible, complex lots.
Third, consider the roast level. A medium roast is my go-to for Costa Rican beans. It preserves those delicate, nuanced flavors that make the coffee so distinct. A dark roast can overpower the natural brightness and sweetness. Finally, think about your brewing method. A pour-over or drip machine really lets the clean, crisp notes shine, while a French press will give you a heavier body that highlights the chocolatey undertones.
My top picks for 2025 include a classic Tarrazú from a family-owned micro-mill, a honey-processed bean from the West Valley that has a remarkable sweetness, and a single-origin espresso roast from the Central Valley that is simply smooth and balanced. The best Costa Rican coffee in 2025 continues a tradition of excellence, with more small-batch, traceable options available than ever before.
FAQ
What makes Costa Rican coffee different from other coffees?
Costa Rican coffee is distinct for a few reasons. The country has laws that actually prohibit the cultivation of low-quality Robusta beans, meaning all legally produced coffee is high-quality Arabica. The volcanic soil in regions like Tarrazú and the Central Valley is incredibly rich, and the high altitudes create a dense bean that leads to a complex, clean cup. You often get a very balanced flavor with a bright, crisp acidity and smooth finish.
What are the main coffee-growing regions in Costa Rica?
The most famous region is Tarrazú, known for its sharp acidity and full body. The Central Valley produces coffees that are often a bit softer with chocolate and nutty notes. Other important regions include the West Valley, which is gaining a reputation for sweet, fruity coffees, Tres Ríos for its balanced and aromatic profile, and Brunca for its milder, well-rounded cups. Each valley has its own microclimate that affects the final taste.
What does “honey process” mean on a bag of Costa Rican coffee?
The honey process is a method of preparing the coffee bean after it’s harvested. Instead of washing all the sticky fruit mucilage off the bean (the “washed” process) or drying the entire coffee cherry (the “natural” process), the honey process removes the skin but leaves some of the mucilage on. As the bean dries, this sugary layer ferments slightly, giving the roasted coffee a heavier body and a pronounced sweetness that can taste like honey or brown sugar. It’s a signature style for many Costa Rican producers.
Should I choose a light, medium, or dark roast for Costa Rican beans?
I almost always recommend a medium roast for Costa Rican coffee. The natural flavors—the bright citrus, the subtle chocolate notes, the clean finish—are so good on their own that a medium roast preserves them perfectly. A light roast can sometimes be too acidic, and a dark roast can easily cover up the bean’s inherent complexity with smoky, bitter notes. A medium roast is the sweet spot for balance.
How should I brew Costa Rican coffee?
It depends on what you want to highlight. For a crisp, clean cup that shows off the acidity and delicate notes, a pour-over method like a Hario V60 or Chemex is fantastic. For a fuller body and richer mouthfeel, a French press is a great choice. Many Costa Rican beans also make a very smooth and sweet espresso. Experiment to see what you prefer; the versatility of these beans is part of their appeal.
Where can I buy the best Costa Rican coffee in 2025?
Your best bet is to buy directly from specialty roasters, either online or at local cafes. Look for roasters that provide detailed information about the origin, including the specific region, farm, or cooperative, and the processing method. A roast date stamped on the bag is a sign of a quality-focused roaster. This direct approach ensures you’re getting a fresh product and supports the farmers who are producing the best Costa Rican coffee in 2025.