Costa Rica is about the size of Nova Scotia — but it punches way above its weight in the coffee world. Here's why.
Arabica Only — By Law. Costa Rica is one of the only countries that has legally banned Robusta coffee. Since 1989, every bean grow n in the country must be Arabica. Arabica is harder to grow and more expensive, but it produces a smoother, more complex, more aromatic cup. Costa Rica bet on quality, and it paid off.
Volcanic Soil Everywhere. Costa Rica sits on the Pacific Ring of Fire with over sixty volcanic formations. The best growing regions — including our home in Turrialba — sit on the slopes of volcanoes. The mineral-rich soil gives Costa Rican coffee its signature bright acidity and clean finish.
High Altitude Growing. The best beans grow between 1,200 and 1,800 metres. Cooler temperatures slow cherry maturation, allowing complex sugars to develop inside each bean. Our farm sits at 1,400m — right in the sweet spot.
Micro Mills and Traceability. Costa Rica pioneered micro-mill processing — small, family-owned operations that control every step. When you buy Monturri, you can trace your coffee to one farm on one volcano.
The Numbers. Over 70% of Costa Rican coffee scores above 80 points on the specialty scale. That is extraordinary for a country producing less than 1% of the world's coffee.
Our Dark Roast captures this quality perfectly — bold, smoky, full-bodied. Notes of dark chocolate, toasted walnut, and a smooth finish. Try it at monturri.com — $30 for a 250g bag, or subscribe and save 20%.