Blanca coffee beans

Costa Rica has a long history of coffee cultivation, having introduced coffee beans from Cuba in 1729. As the earliest region to grow coffee and the first to cultivate it for commercial purposes, its long-standing coffee farming tradition, combined with a pursuit of refined processing techniques, led Costa Rica to develop its unique honey processing method based on its local climate and terroir.

The Megalith Estate skillfully employs the honey processing method to produce coffee beans with rich flavors. These beans from the Megalith Estate in Costa Rica’s Brunca region are processed using a unique black honey method, resulting in distinctive flavors such as rose, fermentation notes, and blueberry gummy sweetness.

Costa Rica’s rich volcanic soil, together with the influence of Pacific Ocean currents and monsoons, creates unique microclimates within the country. The premium coffee-growing regions of Costa Rica enjoy ample rainfall, suitable day-night temperature variations, and mildly acidic volcanic soil—ideal conditions for coffee cultivation. Locals excel in coffee bean processing methods, which are categorized into black honey, red honey, yellow honey, and white honey based on the amount of mucilage retained and the duration of drying. Each method produces distinct and intriguing flavor profiles.

The Megalith Estate is located in the Brunca region, where coffee is grown on hillsides at altitudes of about 1,400 to 1,500 meters. The surrounding geography and fertile soil contribute to high-quality coffee production. This Costa Rican Megalith Estate black honey-processed coffee, made from Catuaí and Caturra varieties, delivers a rich and full-bodied taste with unique notes of fruity aroma, caramel, spicy sweetness, and a chocolatey finish.