Costa Rica Sweet Lucia Filter Coffee

A High Altitude Washed Caturra

Overview

Costa Rica Sweet Lucia filter coffee is a high altitude washed Caturra from the Pérez Zeledón region of Costa Rica. Grown between 1400 and 2000 MASL, this coffee delivers a clean and vibrant cup profile. Expect white nectarine acidity, comforting baking spices, smooth malt sweetness, and a rich maple syrup finish.

Origin and Community

This washed filter coffee is produced by CoopeAgri, one of Costa Rica’s largest coffee cooperatives. Founded in 1962, the co-op supports more than 8,000 small-scale farmers across the region.

This lot comes from the mountainous highlands surrounding Cerro Chirripó in Pérez Zeledón. The region is known for volcanic soil, high elevations, and ideal coffee growing conditions.

Around 200 producer members contribute to this lot across seven local towns. Together, they cultivate approximately 250 hectares of coffee during the annual harvest season.

Washed Process and Production

Only the ripest coffee cherries are selected before being delivered to the local wet mill for processing.

The cherries are washed to remove debris before de-pulping and mechanical mucilage removal. The coffee is then dried using mechanical dryers before undergoing hulling, density sorting, and colour sorting.

Because of the washed process, this coffee develops exceptional clarity and structure. As a result, the cup remains clean, balanced, and expressive.

Flavour Profile

This coffee offers a refined and layered flavour profile. As a result, each note presents with clarity and balance.

You will first notice bright white nectarine acidity.
Then, warming baking spice notes begin to develop.
Finally, smooth malt sweetness and maple syrup create a rich and comforting finish.

High Altitude Advantage

This coffee is grown between 1400 and 2000 metres above sea level. At these elevations, coffee cherries mature more slowly.

As a result, the beans develop greater density, sweetness, and complexity. This leads to improved clarity, structure, and flavour definition in the cup.

Brewing Tips

Washed coffees perform best with balanced extraction. With small brewing adjustments, you can highlight sweetness, clarity, and delicate fruit notes.

Water Temperature
Use water between 93°C and 95°C. Brewing around 94°C enhances sweetness while preserving delicate acidity.

Brew Ratio
Start with 1:16.6. For example, use 15g of coffee to 250g of water. This creates a clean and balanced cup.

Grind Size
Use a medium grind, slightly finer than sea salt. This supports even extraction and flavour clarity.

Bloom
Allow a 30 to 45 second bloom using twice the coffee weight in water. This improves extraction consistency.

As a result, the cup becomes vibrant, syrupy, and well balanced.

For best results, follow our Brewing Techniques page.

In the Cup

Clean, sweet, and beautifully structured.

This filter coffee delivers delicate stone fruit acidity, warming spice notes, and a smooth maple syrup finish.