Santa Elena, Washed, Costa Rica

Milk Chocolate, Brown Sugar, Raisin

Producer: Finca Santa Elena Origin: Tarrazú, Costa Rica Varietal: Catuai, Caturra Elevation: 1700 masl

About This Coffee

Finca and Beneficiadora Santa Elena is a 46ha farm situated on the slopes of the Caraigres mountain in the Los Santos Region, also known as Tarrazu. This washed microlot is grown at 1,700masl and includes both Caturra and Catuai varieties.

The History of Costa Rican Coffee

Coffee came to Costa Rica as early as 1779 and within 50 years was generating more revenue than any other crop, but by the 1830’s they were growing more coffee than the ships heading south could take. And virtually no infrastructure existed for transporting even a small amount of green coffee to the east coast of Costa Rica (where London was a mere 5,000 miles away). The distribution woes of Costa Rican coffee producers reached the ears of an up-and-coming shipping magnate named William Le Lacheur in 1841 and on Christmas day, 1841 he sailed The Monarch into port at Puntarenas, Costa Rica, and thus began a long and mutually beneficial relationship. On one voyage to London in late in 1843, the Monarch carried more than half a million pounds of Costa Rican coffee.  

Growing Coffee in Costa Rica 

Coffee grows in eight coffee regions throughout Costa Rica. In the central and northern highlands where most specialty coffee is found, coffee grows from 1200-1700 meters. Ninety percent of Costa Rican coffee is grown by 50,000 farmers on less than 5 hectares. Although nearly all Costa Rican coffee is wet milled, the country produces a wide variety of honey processed coffee. Coffee is dried using both patios and mechanical dryers. Costa Rica grows Typica, Caturra, Catuai, Villa Sarchi, Bourbon and Gesha.

From Finca Santa Elena in Tarrazú, this washed coffee showcases the classic balance that Catuai and Caturra varieties bring to Costa Rican coffee. The washed processing method highlights cleaner, brighter characteristics—though this lot emphasizes deeper, comforting notes of milk chocolate and brown sugar with subtle raisin undertones. Grown at 1700 meters, the elevation provides complexity within a full-bodied profile. Outpost Coffee has roasted this to bring forward the sweeter, more approachable dimensions of the bean, making it an excellent choice for those seeking Central American character without sharp acidity.