Costa Rica La Joya

Costa Rica La Joya is a single-origin selection of Costa Rican coffee beans, micro-roasted in Montréal for café and retail programs that want a balanced, crowd-pleasing cup. Sold as whole beans in four formats: 300 g and 907 g retail bags, and 1 kg and 3 kg bulk for high-volume service. The cup holds up across filter and espresso.

Tasting Notes

Costa Rica La Joya is balanced and approachable, with body and acidity in even measure. The cup is clean and sweet, finishing on gentle, nutty notes. The profile described here is for our TAG roast.

Origin

Costa Rica La Joya is grown in the Tarrazú region of southern San José, Costa Rica, where volcanic soil and traditional methods yield consistently high-quality coffee. It comes from a small cooperative of growers who farm with real care for their land and take deliberate steps to limit their environmental footprint. That traceable origin gives buyers a clear story to share.

Roast

TAG (Torrefazione Artigianale Granito) is our suggested roast for single-origins. The TAG method drives the complete caramelization of the bean's natural sugars, drawing out the full depth of the coffee. The result is a rich, complex cup built on more than four decades of green-bean selection, roasting, and cupping expertise.

Brewing

As a general guideline, aim for a 1:16 ratio – roughly 1 gram of coffee to 16 grams of water for a balanced cup – though brew method matters. For drip and filter service, use 8.5 g of coffee per 236.56 ml (8 oz) of water, about 36 g per litre at batch scale. Filter and pour-over best showcase this coffee's balanced, smooth character.

Additional Information

• Species: Arabica
• Cultivars: Caturra, Catuaí
  
• Altitude: 1800 m above sea level
• Process: Washed with fermentation
• Screen size: 16+
• Caffeine: 1.2%–1.45%
• Formats: 300 g, 907 g, 1 kg, 3 kg
• Certifications: Aliments Préparés au Québec, Kosher
• Foundation: Humaniterra Foundation