top of page

Costa Rica

Guatemala

Columbia

 

All Theos coffee blends are made from Arabica beans, we source our coffee from most popular origins in the world. Costa Rica, Guatemala, Brazil, Columbia, Ethiopia. We strongly support Fair Trade, and source our coffee in a way that positively impacts nature and farmers.

​

Why Arabica?

Arabica vs Robusta

Without a doubt, coffee lovers have heard the words "Robusta" or "Arabica." If you aren't familiar with either, these two terms describe the two different beans grown commercially.  They are the same in that when harvested, roasted, and eventually brewed to become that magical thing we call coffee. However, that's where the similarities end.  Arabica and Robusta differ when it comes to taste, growing environments, price, and quality:

​

Arabica Coffee is more expensive to produce than Robusta coffee because it is more vulnerable to pests, more prone to coffee diseases, and more difficult to grow than Robusta coffee plants. Arabica Coffee plants are also more sensitive to temperature and handling, and yield a smaller harvest per acre than the Robusta variety.

Another factor in growing Arabica or Robusta coffee is altitude - Arabica coffees do best over 500 m above sea level, and are really their best above 1300 meters (known as "strictly high grown"). Robusta on the other hand, is heartier and can be grown in countries without huge mountain ranges, and are closer to sea level.

Arabica plants require more care and hand-cultivation, and Arabica coffee beans are usually are harvested by hand to ensure a high quality of coffee fruit (cherry) picked at peak ripeness. Harvesting occurs periodically throughout the fall and winter months as the cherry ripen.

​

Taste

Many people think that Robusta has an oatmeal-like taste, somewhere between

neutral and harsh. Unroasted Robusta beans smell sort of raw-peanutty.  

Arabicas, on the other hand, have an extensive taste range (depending on its varietal).

The range differs from sweet-soft to sharp-tangy. When unroasted,

Arabica beans smell like blueberries. Their roasted smell is described as

perfumey with notes of fruit and sugar tones.

​

Growing Environment

Robusta coffee beans come from a resilient plant that can be grown at low altitudes of 200-800 meters. Robusta beans aren't very susceptible to pests' damage, and they produce more finished products per acre and require relatively low production costs.  Contrariwise, Arabica coffee beans are fragile and must grow in cool, subtropical climates. Arabica beans also need a lot of moisture, rich soil, shade, and sun. Because of their fragility, Arabica beans are vulnerable to attack from various pests and can be damaged by cold temperatures or poor handling. This type of bean also needs to be grown at a higher elevation (600-2000 meters).

​

Price

Robusta is much cheaper than Arabica, but it is also worse for the environment and your taste buds. Robusta fosters use mono-cropping, the practice of growing the same plant every year in one place. This process yields more space since it involves clear-cutting the forest for the crop. Because Robusta is a more resilient plant than the delicate Arabica, it can be grown in more places, leading to large companies purchasing vast amounts of the rainforest, clear-cutting the land, and planting Robusta beans. When done excessively, mono-cropping erodes the soil and demolishes nutrients that make the soil nearly unusable.  Because it's harder to plant and grow, Arabica is more expensive than Robusta. 

​

Arabica coffee grows best in tropical climates around the equator. Some of the best coffee comes from South America and Africa.

High-quality arabica can be found in the following countries:

​

​

Some of our most favourite coffee beens origins are

Costa Rica

Costa Rica Coffee 

Costa Rica coffees have a clean, sweet and fruity taste with moderate acidity levels. Some of the typical flavour notes associated with Costa Rican coffee, are honey, chocolate, citrus, vanilla, grape and molasses. What you can expect, are vibrant and well-balanced fruit flavours with a clean sweet and light body.

​

Why Costa Rican Coffee is so Good

Arabica coffee beans are the most difficult to grow because they are not as hardy as other coffee plants. But those delicate plants thrive in Costa Rica because of the fertile volcanic soil and tropical climate. The mountains and location lead to a premium coffee that is rich. 70% of the beans are grown in mountainous regions where the soil is enriched with ash from the volcanoes that provides the beans with better oxygenation and creates improved flavour. There are 8 regions that each grow beans that have their own flavour. 

​

High Altitudes & Ideal Climate

The high altitudes in Costa Rica mean that there are a range of micro-climates and ecosystems making different regions the ideal climate for different varieties of beans. In Tarrazu you can enjoy beans that are heavy and more acidic, in the Western Valley you have subtle apricot and peach tones and in Brunca the coffee is more moderate. There are 2 seasons, rainy and dry and temperatures stay pretty consistent, between 17 degree Celsius and 28 degrees Celsius. That combined with the high altitudes and heavy rainfall creates the perfect place to farm the beans.

​

Difference Between Costa Rica Coffee and Other Beans?

Due to the rich volcanic soil, high elevations and the climate Costa Rica can successfully grow the most aromatic and flavourful coffee beans there are. While only being responsible for 1% of the world's entire coffee production, that 1% is focused completely on quality. They even have laws in place so that farms can only grow high quality Arabica beans. The coffee from Costa Rica varies in flavours, body and acidity because of the various regions mentioned. But in general, the coffee tends to be more robust in its aroma and sweeter in its taste. Interestingly the coffee also tends to have a higher content of caffeine than most other beans!

​

​

Harvesting, Milling & Processing

Costa Rican coffee beans are hand-picked by expert farmers who know when

the beans are mature and ready to be processed. This means the harvesting is

not rushed, the beans are not damaged, and only the ripest are picked.

That is how Costa Rican beans always have the best flavour.

The same can be said of the very precise and careful processing they then
go through after.

​

Most Popular Growing Regions

Costa Rica consists of eight different coffee regions, each of which produces unique flavour profiles and coffee characteristics. The regions altitude ranges from 1,000 meters above sea level (lowlands), typically producing lighter coffee and 1,200+ meters above sea, where coffee is more aromatic, acidic and therefore stronger.

​

Tarrazú

Tarrazu dates back to the ancient Huetar Indian tribe which once lived in this area. It is considered the cream of the crop of all coffee regions in Costa Rica, accounting for around 35% of total Costa Rican coffee production. This coffee region is made up of small farms, covering 22,000 hectares of land. The quality of the coffee beans comes as a result of the rich soil, high growing altitude, perfect temperatures, ideal climate and the distinguished processing methods. In comparison to other beans, Tarrazu coffee typically contains a higher amount of caffeine.

Dominant Flavour Notes: Chocolate, Fruit & Vanilla

Growing Altitude: 1,200 - 1,900 meters above sea level

Types of Coffee Beans: 100% Arabica (Primarily Caturra)

Harvest Period: November-March (dry season)

Acidity: High, very fine

Location: Situated in the western part of the centre of Costa Rica and South of San Jese, Tarrazu is located in a highland valley.

​

Central Valley

Blessed with fertile volcanic soil rich in minerals, ideal weather conditions and varying levels of high altitudes, Central Valley coffee has earned itself a place amongst the best coffee producing regions around the world. Due to the high altitude, the coffee beans have a slow maturing process, producing solid and porous beans and leading to higher acidity levels. Beans with a high acidity are known for their aromatic flavours. Central Valley beans are famous for their chocolate, fruit and honey tasting notes. 

Dominant Flavour Notes: Chocolate, Fruit & Honey

Growing Altitude: 900 - 1,400 meters above sea level

Types of Coffee Beans: 100% Arabica (Caturra & Catuai)

Harvest Period: November-February (dry season)

Acidity: Gentle citric acidity

Location: Located south of San Jose (capital of Costa Rica), the Central Valley is situated on a plateau surrounded by mountains and volcanoes.

​

​

Western Valley

The West Valley gave birth to the first coffee plantations in the country. It’s coffee production accounts for nearly 25% of Costa Rica’s total output. Due to the various microclimates across the Western Valley, it offers a wide variety of flavours ranging from Chocolate to Vanilla, Peach, and Honey. The Western Valley produced a number of Cup of Excellence winners, cementing it’s place on the world coffee stage.

Dominant Flavour Notes: Chocolate, Vanilla, Peach, Orange & Honey

Growing Altitude: 1,200 – 1,700 meters above sea level

Types of Coffee Beans: 100% Arabica (Caturra & Catuai)

Harvest Period: December-February

Acidity: Balanced citric acidity

Location: Located in the far west of Costa Rica’s coffee growing regions.

​

​

Guatemala

Guatemalan coffee is some of the most highly sought-after coffee in the world. With its complex flavour profile and unmatched quality, it's no wonder coffee lovers everywhere are falling in love with Guatemalan beans. But what do you really know about these iconic Central American coffee beans? This guide will take a closer look at it—from the history and processing methods to where to find the best beans.

​

What Makes Guatemalan Coffee Unique?

Guatemala is one of the world's leading producers of coffee, and Guatemalan coffee beans are prized for their distinctively moderately acidic and fruity flavour. Depending on the growing region, they also tend to be very sweet, with chocolate undertones and caramel.

​

​

The country's high altitudes and variety of microclimates, from the highlands of Antigua to the volcanic soils of Huehuetenango, also play a role, resulting in slower-growing plants that produce beans with a more concentrated flavour. Finally, the soils of Guatemala are rich in minerals, which impart a characteristic sweetness to the coffee.

​

​

​

Guatemala Coffee Characteristics

 Growing Altitude1,300 - 2,000 meters above sea level

 Arabica VarietyTypica, Caturra, Bourbon, Catuai, Pache, Maragogipe

 Harvest SeasonNovember - April

 Milling ProcessWashed, Sun-dried

 AromaCitrus, Sweet floral aroma

 Flavour Chocolaty, Sweet, Fruity, Wine, Nutty

 BodyFull, Balanced

 AcidityBright, Pleasent, Persistent, Intense

​

Most Popular Guatemalan Regions

There are about eight Guatemalan coffee regions where delicious coffee beans are best grown: Acatenango Valley, Antigua Coffee, Traditional Atitlán, Rainforest Cobán, Fraijanes Plateau, Highland Huehuetenango, Nuevo Oriente, and Volcanic San Marcos.

​

​

1. Acatenango Valley

Acatenango-rich, sandy soils are constantly replenished with minerals from the nearby Fuego volcano. The high altitude (up to 2,000 meters) creates a dense forest canopy that protects the coffee trees from the harsh sun. The temperate winds from the Pacific Ocean also help dry the coffee cherries, resulting in a well-balanced coffee with complex flavour notes.

​

​

2. Antigua Coffee

The region's low humidity, rich volcanic soil, and exposure to lots of sun and cool nights create ideal growing conditions for coffee plants. The dense shade given by the region's trees protects the coffee plants from periodic frosts. The area's three volcanoes - Agua, Fuego, and Acatenango - provide a regular dusting of mineral-rich ash that enriches the soil. Antigua coffee is known for its smooth, balanced flavour with notes of chocolate and caramel.

​

3. Traditional Atitlán

The three volcanoes that overlook Lake Atitlán - Toliman, Atitlan, and San Pedro - play a role in the microclimate, and the daily winds (Xocomil) help to stir the cold waters of the lake. This creates an ideal growing environment for the Atitlan coffee cultivated on the slopes of these volcanoes. The rich soil and ideal climate conditions produce delightfully aromatic beans with a bright citrus acidity and full body.

​

4. Rainforest Cobán

Cobán is a region shrouded in mist and cloud cover for much of the year, creating ideal conditions for coffee plants to thrive. Most of this coffee is grown on rolling hills, under the tropical influences of the Atlantic Basin. And the soil here is rich in limestone and clay, helping promote a high level of acidity. Cobán's signature chipi-chipi frequently engulfs the region in a fine mist that falls from the dense cloud cover, giving the coffee fresh fruit notes.

The resulting beans have a distinctive flavour that is a far stretch from other sunny volcanic regions. Subtle, well-balanced body and a pleasant aroma.

​

​

Guatemala Coffee Taste 

Depending on the region, Guatemala's coffee taste can have floral and citrus aromas, with chocolate, sweet, fruity, wine or nutty flavours. This coffee is also known for its full and balanced body, as well as its bright, pleasant, persistent and intense acidity. All of these elements combined craft an unforgettable cup of coffee. When made correctly, it's an incredibly nuanced and complex beverage.

​

​

Best Brew Methods for Guatemalan Coffee

Great coffee must have great brew methods. Here are three ways to brew Guatemalan coffee beans. Experiment and find the method that you like best. Share your personal favourite brewing technique in the comments section, and tell us why!

Pour Over

Just grind your beans and then put them in a filter. Slowly pour hot water over the beans, letting them drip into your cup or carafe. This allows the coffee grounds to bloom and release their aromatics, resulting in a cup of coffee that is full of flavour. The pour-over is great if you want to control the strength of your coffee. Just experiment with different grind sizes and water-to-bean ratios until you find something you like.

French Press

This is a more immersive way to brew coffee, and it really lets the beans' flavours shine through. Just grind your beans and add them to the press along with some hot water. Leave it for a few minutes to steep, and then press down on the plunger to filter out the grounds. The resulting coffee will be somewhat stronger than a pour-over but still very smooth and flavorful.

Cold Brew

This is perfect for hot summer days. Just grind your beans and add them to a container of cold water. Leave it in the fridge for 12 hours or more, and then strain out the grounds. Cold brew coffee is very strong but also very smooth and low in acidity.

​

​

Columbia

 

The high volume of crops grown in the country (Colombia grew almost 10% of the coffee in the entire world in 2015) means that these premium Arabica beans are also some of the most aggressively priced on the market, and serve as a base for many brands' blends.

The drawback to how common these beans are is that many people will find them very "mild" as they're used to the flavor.

​

COLOMBIAN COFFEE BEANS

Colombia coffee reviews tend to note it as medium-bodied with a rich taste and citrus-like acidity. The best high-grown Colombian coffee typifies the classic Latin American mild, fruity flavor though not the type of fruity taste that seems almost fermented.

The high volume of crops grown in the country (Colombia grew almost 10% of the coffee in the entire world in 2015) means that these premium Arabica beans are also some of the most aggressively priced on the market, and serve as a base for many brands' blends.

The drawback to how common these beans are is that many people will find them very "mild" as they're used to the flavor.

  • Growing Altitude: 1,200 - 2,000 meters above sea level

  • Arabica Variety: Bourbon, Typica, Caturra, Tabi, Colombia, Maragogipe, Castillo

  • Harvest Period: September - December

  • Milling Process: Washed, Sun-dried

  • Aroma: Sweet (caramel), Cocoa

  • Flavor: Sweet (fruity), Citrusy, Nutty (slight)

  • Body: Medium

  • Acidity: Bright, Citric

Jump to:

​

FARMING

Most standard Colombian coffee is grown by relatively small farms and then collected, wet-processed (washed), milled, and exported by the Colombian Coffee Federation.

Growing elevations in Colombia range from 1,200 meters to 1,800 meters above sea level, offering plenty of opportunity for highly rated Strictly High Grown Colombian coffees to be found. Colombian coffees are typically washed and sun dried on patios.

Because of the sheer geographic size of Colombia, the harvest season varies depending on the part of the country, with most crops being harvested between September and January, but some parts happen from April to August. The consistent output leads to more stable prices and a constant supply of Colombian green coffees to the North American market.

Colombian Organic coffees are not at all uncommon, and there are also Fair Trade as well as Rainforest Alliance certified colombian coffees available on the market.

​

GROWING REGIONS

Three of Colombia's most distinguished coffees—Medellin, Armenia, and Manizales are named after the region in which they were grown and then often marketed together in order to simplify the transfers of large coffee contracts. These coffees are known by the acronym MAM.

Cauca currently comprises about 95,000 hectares that are farmed by 93,000 families.

One of the best Colombian coffees is Medellin Supremo, which is comparable to Jamaica Blue Mountain coffee though with a higher level of acidity.

Other coffees from Colombia include Cucuta coffee (usually shipped through Maracaibo) in Venezuela, and the Bucaramanga coffee varietal which is known for its low acidity. Some of Colombia's finest coffees come from the Narino coffee-growing area in the south of Colombia.

​

​

bottom of page