Coffee Sourcing in Costa Rica



Origin Coffee recently re-opened The Brew House in Porthleven for the summer. The Brew House was created as an Origin Coffee experience to offer customers a chance to experiment with tasting coffee, try something new and taste the best cup Origin Coffee.

On Easter Sunday Phil Gevaux, Director of Coffee, is heading out to Costa Rica sourcing coffee to add to Origin Coffee’s collection. Phil will be searching all over the country but in particular will be visiting the Western and Central Valley as well as the region of Dota.

Costa Rica’s flavour profile is renowned generally for its sweetness, making it a good choice for a single origin espresso.

Phil says, “We are keen to visit and select from Costa Rica because there is a lot of experimentation going on country wide to the coffee process – we’re excited to see what we can taste.”

Costa Rica is famed for its use of the honey process, which controls the amount of mucilage on the coffee bean. This process, which is another name for a pulped natural process, looks to vary the pressure when removing the honey (or mucilage) creating differentials in taste when roasting. Phil will be tasting the full range of honeyed processes, black, red and yellow.

 Origin Coffee want to see what is possible with coffee from Costa Rica. Phil will be visiting wet mills, dry mills and going direct to farms. They are looking to create a collaboration between exporters and producers in order to find a sustainable long-term partner who can supply the consistency and continuity of quality. They want, as they do with all their coffee, traceability and transparency in their sourcing.


There is so much possibility in Costa Rica, follow Phil’s progress and experience at origincoffee.co.uk, on Flickr and on Twitter.   

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