Costa Rica coffee, roasted in Australia

206 beans from 124 Australian roasters. The most common roasts are medium, medium light and medium dark. The roasters describe these beans most often as caramel & sweet, chocolate, stone fruit and creamy body.

Costa Rica led the move to small mills run by single farms, which is why so much of its coffee names the mill on the bag. Washed lots are clean and citric, and the honey process the country made its own leaves more sweetness and body. Tarrazú is the best known region.