Organic and Conventional Coffee

Coffee made its way to Costa Rica by the early 19th century, and has long represented prosperity and development here. Our altitude and volcanic earth place us among the world's best coffee producers.

We use only world-class, high-density Arabica beans, cultivated more than 1,200 m (3,600 feet) above sea level. These beans are particularly noted for retaining their nutrients and flavor during roasting. In keeping with our environmental focus, in addition to conventional presentations we also offer premium-quality organic coffee, which is hand-weeded and cultivated with only certified-organic fertilizer.

At Tayutic, we focus on traditional coffee processing methods and equipment. At the beneficio, the coffee is washed and the skin and pulp are removed. Once hulled, the beans are poured into basins of water. Higher-quality coffee floats, while second-class beans sink. Then the dry process begins. The coffee is left under the sun, periodically raked around on the drying patios until all moisture has evaporated. Once dry, the thin hull (parchment layer) is removed, revealing a green bean – this is what is generally exported (before the roasting and grinding processes). This kind of coffee can be kept in silos for up to a year, ready to be exported, or toasted and ground for consumption.

Both light and dark roasts are available in conventional and organic presentations.