Costa Rica San Jorge

Introducing Our Costa Rica San Jorge Coffee

Our San Jorge FW HB EP* coffee hails from Costa Rica’s picturesque Brunca region, renowned for its mountainous terrain and fertile volcanic soil—ideal conditions for cultivating exceptional coffee. Grown at altitudes ranging from 700 to 1,100 meters above sea level, this blend of Catuai and Caturra varietals is meticulously produced by members of CoopeAgri R.L., the country’s largest farmer cooperative.

Established in 1962, CoopeAgri began with 391 small-scale farmers united to enhance production and market access. Today, the cooperative boasts over 13,000 members, with more than 5,000 dedicated to coffee cultivation. Beyond coffee, CoopeAgri has diversified into various ventures, including supermarkets, gas stations, and cafes, all aimed at improving the livelihoods of its members.

The cooperative places a strong emphasis on social responsibility and environmental sustainability. They have invested significantly in community development, providing medical services, educational programs, and housing renovations. Environmentally, CoopeAgri manages nearly 10,000 hectares dedicated to forest protection and has produced hundreds of thousands of bags of organic fertilizer, supporting both ecological balance and farm productivity.

In processing San Jorge FW HB EP, farmers handpick ripe cherries and deliver them to local wet mills. Utilizing eco-friendly methods, such as centrifugal mucilage removal, the mills minimize water usage and environmental impact.  The result is a fully washed coffee that captivates with its sweet, floral notes, enriched by undertones of cocoa and spices—a true testament to the dedication and expertise of CoopeAgri’s farming community.

Origin Of Costa Rican Coffee

Costa Rica has a rich and deeply rooted coffee heritage that dates back to the late 1700s, when the first Arabica coffee plants were introduced to its fertile volcanic soil. By the early 19th century, coffee had become a major export, playing a central role in shaping the country’s economy, infrastructure, and identity. The government actively encouraged its cultivation, even offering free land to farmers willing to grow coffee—helping establish thousands of smallholder farms that still define the landscape today.

Thanks to its high altitudes, consistent rainfall, and diverse microclimates, Costa Rica has become synonymous with high-quality, specialty-grade coffee. The country exclusively grows Arabica varieties, and its commitment to sustainable farming and innovative processing methods has earned it a global reputation for excellence. From the Tarrazú highlands to the lush regions of Brunca and West Valley, Costa Rican coffee is celebrated for its clean, balanced cup profiles—often featuring bright acidity, floral notes, and a sweet, fruity complexity.

Producer: CoopeAgri R.L.
Region: Brunca
Altitude: 700 – 1250 masl
Process: Washed
Variety: Catuai, Caturra

* “FW HB EP” is a grading and processing shorthand. “FW” stands for Fully Washed, “HB” stands for Hard Bean (or High Grown), and “EP” stands for European Preparation. Essentially, this tells you this coffee is fully washed, high-grown, and meticulously sorted for quality – a premium specialty-grade coffee.