Costa Rica is regarded as one of the world's premiere coffee growing regions, thanks to its volcanic soil and ideal drainage. Costa Rican coffees tend to be more acidic than some, with some excellent chocolaty flavor notes and fruity undertones in the lighter roasts. When roasted darker, these flavors can be enhanced, but roasted too dark and it can become overcome by the acidity. We recommend a Light to French roast.
This bean is decaffeinated using the traditional Methylene Chloride process.