Costa Rica West Valley Single Origin Coffee SHB EP FW

I brought this in to sit alongside our African range. It gives our community a chocolate-leaning espresso option that holds its own without losing the speciality character.

What you'll taste

Mild florals, fruity-cherry aroma. Sweet, notes of pear in flavour, mild cocoa, malic acidity and creamy finish.

A rich, rounded cup with real depth. The kind you reach for when you're in the mood for chocolate over fruit.

Pairs well with: dark chocolate, walnuts, a warm croissant on a cold morning.

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Golden Ground Store

Costa Rica Tarrazú Single Origin Coffee

R 160.00 ZAR
R 160.00 ZAR
Sale Sold out
Taxes included.
Grind Type
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Traceability of the bean

  • Country

    Costa Rica

  • Region

    Alajuela, West Valley

  • Altitude

    1300 to 1650 masl

  • Process

    Fully washed

  • Varietals

    Caturra, Catuai, Villa Sarchi

  • Producer

    Smallholder farmer members of CoopeAtenas

  • Varietals

    November to February

  • Grade

    SHB / EP

Brew suggestions

This bean is versatile across brewing methods. The altitude gives it enough density to handle espresso, moka pot, V60, French press and Aeropress, with the pear, cocoa, and malic acidic notes coming through on all of them.

An espresso is the standout for Costa Rica West Valley. Pull it slightly long for a fuller and more rounded shot, or short for a denser fruity cocoa finish in milk. For the filter, brew at 92 degrees with a 45-second bloom to keep the acidity tidy.

Where the bean grew up

Costa Rica grows coffee on volcanic soil, at altitude, in a climate that is about as well-suited to Arabica as you can find anywhere. Land here is at a premium, so growers long ago made the call to focus on quality over quantity. The country is also unique for the Coffee Law, passed in 1962, which regulates fair relations across the supply chain and locks in traceability for every bean produced here.

There are eight distinct coffee regions in Costa Rica. Coope Atenas was established in the August of 1969 with a membership of 96 small coffee producers from the area of Atenas in Alajuela. The cooperative was founded with the intent to unify the small holder producers of the area and empower farmers to grow, industrialize and market their coffee under their own mark.


The cooperative offers various services to members including: technical assistance from agronomists regarding varietals, optimal farming practices based on location and soil type, fertilizers and pest and disease control to name a few.
With this lot cherries were pulped, fermented to breakdown the mucilage, washed and then dried on patios.

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Stack of brown burlap sacks filled with arabica coffee

Who is CoopeAtenas?

CoopeAtenas R.L. is a prominent agricultural and multi-service cooperative based in Atenas, Alajuela Province, Costa Rica. Founded on August 10, 1969, by 92 local coffee farmers, it has grown to encompass more than 1,300 producing families, serving as an economic cornerstone and one of the largest employers in the region.

Why Atenas matters

CoopeAtenas functions as a community-centric ecosystem. It reinvests directly into local infrastructure, school funding, and community centers. Additionally, it runs sustainable agro-tourism programs, welcoming travelers for organic farm tours, coffee cupping, and cultural educational activities to promote eco-friendly farming practices.

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FAQs

How is Costa Rica Tarrazú different from your African coffees?

Quite different. Our African origins (Tanzania, and the Ethiopians, Kenyans and Rwandans we rotate in) tend toward bright fruit, florals and a lighter body. Tarrazú leans the other way: chocolate, walnut and sweet grape, with a fuller body and a softer acidity. If you usually drink your coffee black and find African origins a touch too lively, this is a gentler landing.

Will this work as espresso?

Yes, and it's where this bean really shines. The altitude gives it enough density to handle the pressure without going thin or sour. Pull it slightly longer than your usual ratio for a sweeter, rounded shot, or keep it tighter for a denser cocoa finish that holds up in milk.

Is it good with milk?

Beautifully. The cocoa and walnut notes punch through milk without getting muddy, and the body holds its texture. Cappuccino, flat white, latte, all work well. A 1:2 espresso ratio with steamed milk gives you a cup that tastes like chocolate without the sugar.

What does "fully washed" mean and how does it affect the cup?

Fully washed (also called wet processed) means the cherry is pulped off the bean, the sticky mucilage is fermented and washed away, and the bean is dried clean. The result is a cup that tastes more like the bean itself rather than the fruit around it. You get clarity, a clean acidity, and well-defined flavours. It's the opposite of natural processing, where the bean ferments inside the cherry and picks up more fruity, winey notes.

What's the difference between Catuai and Caturra in this blend?

Both are Arabica varietals from the Bourbon family. Caturra is a natural mutation discovered in Brazil in the 1930s, prized for its compact size and clean, sweet cup. Catuai is a man-made cross between Caturra and Mundo Novo, bred to combine Caturra's quality with stronger yields. Together they give Tarrazú its hallmark balance: sweetness and structure from Caturra, density and consistency from Catuai.

Why Tarrazú specifically?

Tarrazú is widely regarded as Costa Rica's benchmark region. The combination of high altitude, volcanic soil, cooler nights and a long dry season slows the cherries down as they ripen. That slower ripening is what gives Tarrazú coffees their density, sweetness and clean acidity. It's the region most Costa Rican coffee drinkers cut their teeth on.