Costa Rica

Coffee 101

January 19th -24th, 2025 (Currently Full)

Coffee 101 trips are open to active Cafe Imports customers who are curious, committed, and learn by doing. Whether you’re a brand-new barista or a seasoned roaster, these trips offer a fresh perspective on coffee production, providing insights, information, and hands-on experiences. We encourage attendees to ask questions, take notes, and dive into conversations about all areas of coffee production, as we explore and taste every step of the process together

Cafe Imports + Costa Rica

Since Cafe Imports bought its first container of Costa Rican microlots at the end of the 2006/2007 harvest, the country has become a model for our buying relationships around the world. In Costa Rica, producers separate top lots from more standard coffees, they sell the lots at corresponding prices, and thereby gain individual recognition for their work and quality. This approach has caused ripple effects around the country. Every year, more producers express an interest in improving the picking, sorting, and processing in hopes of earning better prices and achieving greater market visibility. We have a core set of micro-producers and cooperative partners whose coffees are the standard-bearers for our Costa Rica offerings, but we are always meeting new producers, creating connections that result in some of the most exciting, innovative, and delicious coffees that the country has to offer.

Costa Rica contributes less than 1% of the world’s coffee production, yet it has a strong reputation for producing good to mild quality. One way that Costa Rica has hoped to differentiate itself among coffee-growing nations is through the diversity of profiles in its growing regions, despite the country’s relatively small geographical size. Tarrazú might be the most famous of the regions. Its high altitudes contribute to its coffee’s crisp acidity. The West Valley has a high percentage of Cup of Excellence winners, and grows an abundance of both the Costa Rica–specific varieties Villa Sarchi and Villa Lobos, as well as some of the more “experimental” varieties like SL-28 and Gesha. Tres Ríos coffee has a smooth, milder profile—perhaps more “easy drinking” with toffee sweetness and soft citrus than the more complex or dynamic Costas available. Central Valley has some of the most distinct weather patterns in the country, with well-defined wet and dry seasons. We have found some of the best natural processed coffees in this region.

Trip Details

ITINERARY

Sunday, January 19 – Arrival at San José – (SJO) Juan Santamaría International Airport.

Monday, January 20 – Drive to Tarrazu and visit Coopetarrazu

Tuesday, January 21 – Visit La Candelilla and Ivan Solis Micromill

Wednesday, January 22 – Drive back to San Jose and visit coffee shops in Escalante

Thursday, January 23 – Visit ICAFE

Friday, January 24 – Depart San José

Daily schedule is subject to change as more activities and visits are scheduled. More info coming soon.

The Cafe Imports team will be on-hand in Costa Rica from Sunday, January 19 to Friday, January 24, 2025.

BOOKING AND EXPENSES

Trip attendees are responsible for the following:

Booking/cost of international flights to and from San Jose (SJO – Juan Santamaría International Airport)

  • Arrive January 19 – Depart January 24

Booking/cost of San Jose Hotel – Delta Hotels by Marriott San Jose Aurola

  • January 19-20

Cost of Tarrazu Hotel upon checkout (pre-booked by Cafe Imports)Hotel Palenque Tarrazu

  • January 20-22

Booking/cost of San Jose Hotel – Hotel Barcelo San Jose

  • January 22-24

Cafe Imports will cover group meals and ground transport. Individuals may arrange private meals or transportation for themselves at their own expense. Reach out to us if you have any questions about the booking details.

While the focus of these trips is not on sourcing, attendees will have the opportunity to cup and potentially forward-contract lots based on tastings and conversations conducted during the time in-country.

Cafe Imports Staff

Piero Christiani

Luis Arocha

Senior Green-Coffee Buyer

Dylan Siemens

Head of Coffee Education

Nicole Good

Inside Sales Representative

Resource Mission:
To partner with our roaster clients to share experience and knowledge at the ground level, and to build and nurture relationships in coffee-growing regions worldwide in an effort to advance the craft of specialty coffee, from the farm all the way to the café.