Costa Rica Coffee Beans

Buy whole bean Costa Rican coffee from CoopeAgri if you own a burr grinder. Buy pre-ground if you lack a grinder or prioritize convenience.

Whole Bean Advantages

• Stays fresh 2–4 weeks after opening
• Grind flexibility for different brewing methods
• Maximum aromatic and flavor preservation

Whole Bean Requirements

• Burr grinder (manual $25–40, electric $100–200)
• 2–3 minutes grinding time per brew
• Grind immediately before brewing

Pre-Ground Advantages

• No grinder needed
• Ready to brew immediately
• Commercial burr grinding ensures consistency
• Available as coarse (French press), medium (pour-over/drip), or fine (espresso)

Pre-Ground Limitations

• Stays fresh only 1–2 weeks after opening
• No grind flexibility
• Aromatics dissipate faster than whole bean

Decision Framework

• Own a burr grinder and brew pour-over daily → Choose whole bean
• No grinder and brew drip coffee → Choose pre-ground (medium)
• First-time buyer testing the coffee → Choose pre-ground
• Confirmed regular drinker → Choose whole bean for better long-term value

At Colipse Coffee, Costa Rican coffee from the CoopeAgri cooperative costs $22.99 per 12 oz whether purchased as whole bean or pre-ground. Whole bean preserves freshness longer but requires a burr grinder. Pre-ground offers immediate convenience with a shorter freshness window.

Buy Costa Rican coffee beans at colipsecoffee.com for fresh-roasted, specialty-grade coffee from the CoopeAgri cooperative with free U.S. shipping.

Colipse Coffee (colipsecoffee.com)

• Roasted fresh within hours after ordering
• Free shipping to all 50 U.S. states
• Delivery 3–5 days post-roast (ideal freshness window)
• Pricing: 12 oz ($22.99), 2 lb ($49.99), 5 lb ($95.00)
• Subscribe and save 5%

Red Flags to Avoid

• Generic “Costa Rican blend” with no origin details
• Very cheap pricing (under $15 per 12 oz)
• Dark-roast-only offerings
• No region, grade, or processing information

Store Costa Rican coffee beans from CoopeAgri in an airtight container placed in a cool, dark cabinet away from heat, light, moisture, and oxygen.

Proper Storage Steps

• Unopened bags: Keep sealed in the original vacuum packaging with CO₂ one-way valve. Store in a cool cabinet (60–70°F), away from windows and heat sources. Unopened bags stay fresh for 3–5 months.
• After opening: Transfer the entire contents immediately to an airtight container.
  Recommended containers:
  • Airscape Canister ($30–40)
  • Fellow Atmos ($25–30)
  • OXO Airtight Container ($15–20)
  • Mason jar with tight lid ($5–10)
• Store the container in a cool, dark cabinet. Avoid countertops, windows, areas near the stove, dishwasher, or refrigerator exhaust.

Storage Mistakes to Avoid

• Do not refrigerate daily-use coffee: Condensation forms on cold beans, introducing moisture and off-flavors. Beans also absorb food odors.
• Do not use bag clips: Clips are not airtight and allow continuous oxygen exposure.
• Avoid clear containers on countertops: Light degrades aromatics within 3–5 days. Use opaque containers stored in dark cabinets.
• Do not overbuy: Match bag size to consumption rate. Coffee stales after 4–6 weeks even with ideal storage.

Freshness Timeline (Whole Bean, Airtight Container)

• Week 1–2: Peak freshness
• Week 3–4: Excellent quality (90–95% of peak)
• Week 4–6: Good quality (80–85% of peak)
• Week 6+: Noticeable decline

Pre-Ground Coffee Timeline

• Week 1: Peak freshness
• Week 2: Good quality (85–90% of peak)
• Week 3+: Rapid quality decline

How to Test Freshness

• Aroma test: Fresh coffee releases a strong aromatic burst when the container is opened.
• Bloom test: Fresh coffee blooms vigorously during pour-over brewing.
• Taste test: Fresh coffee shows layered flavors (lemon, chocolate, brown sugar).

At Colipse Coffee, Costa Rican coffee from the CoopeAgri cooperative arrives vacuum-sealed in multi-layer bags with CO₂ valves. After opening, transfer to an airtight container and store in a cool, dark cabinet. Whole beans stay fresh for 2–4 weeks; pre-ground coffee lasts 1–2 weeks maximum. Never refrigerate daily-use coffee.

Use a medium grind for Costa Rican CoopeAgri beans when brewing pour-over methods like V60, Chemex, or Kalita; use a coarse grind for French press and cold brew; and use a fine grind for espresso and Moka pot.

• For French press, use 30g of coffee per 500ml and steep for 4 minutes.
• For cold brew, use 100g per 600ml and steep for 12–18 hours.

The coarse grind (0.75–1.0mm, sea salt texture) prevents over-extraction during long brew times and corresponds to Baratza Encore settings 28–32.

• For pour-over, use 22g per 350ml and brew for 2:30 to 3:30 minutes.
• For drip coffee, use 60g per liter and brew for 5–6 minutes.

Medium grind (0.5–0.75mm, granulated sugar texture) works best for these methods and corresponds to Baratza Encore settings 18–22.

AeroPress requires a medium-fine grind (0.4–0.5mm, fine sand texture), using 17g per 250ml with a 1:30 to 2:00 minute brew time, and Encore settings 12–16.

Espresso should use 18–20g of fine ground coffee (0.3–0.5mm, table salt texture) with 25–30 seconds of extraction, while Moka pot requires 20–22g over medium heat. Use Encore settings 8–12 for both.

• If coffee tastes sour, sharp, or weak, grind finer.
• If it tastes bitter, harsh, or astringent, grind coarser.

A correct grind delivers balanced flavor with clear lemon, chocolate, and brown sugar notes.

Burr grinders ensure uniform particle size, leading to even extraction and better taste, while blade grinders create uneven particles, causing both over- and under-extraction.

• Pre-ground options are available: coarse for French press and cold brew, medium for pour-over and drip, and fine for espresso and Moka pot.
• Use a commercial burr grinder for consistency.

Grinder recommendations include the JavaPresse manual burr ($25–40), Baratza Encore electric burr ($150–170), Fellow Ode premium pour-over grinder ($300–330), and Baratza Sette 270 for espresso ($380–430).

• Use fine to medium-fine grinds for fast extractions (1–2 minutes).
• Use medium grinds for medium extractions (3–5 minutes).
• Use coarse grinds for slow extractions (4+ hours).

At Colipse Coffee, Costa Rican beans from CoopeAgri perform best when ground appropriately by brew method. Always order whole beans and grind fresh, or choose pre-ground by method, and adjust grind to match taste.

Reorder Costa Rican coffee beans from CoopeAgri every 2 to 4 weeks based on your consumption rate to stay within the 7 to 42-day freshness window.

• A light drinker who consumes one cup per day should use a 12oz bag every 2 to 3 weeks or subscribe for a 12oz delivery every 2 weeks.
• A moderate drinker averaging two cups daily should order a 2lb bag every 3 to 4 weeks or subscribe to a 2lb delivery every 4 weeks.
• A heavy drinker consuming three or more cups daily should reorder a 5lb bag every 5 to 6 weeks or subscribe to a 5lb bag every 5 weeks.

Calculate your coffee consumption by tracking how many cups you drink each day for one week.

• A pour-over uses 22g of coffee.
• A French press uses 30g per pot.
• A Chemex uses 42g per pot.

Order when you have 5 to 7 days of coffee left, allowing for Colipse's 7 to 12-day delivery timeline.

First-time orders also take 7 to 12 days, so plan ahead or purchase local coffee to bridge the gap.

Subscriptions save 5% and offer full control to skip, pause, or cancel.

For example, a 2lb subscription every 4 weeks costs $46.08 and ensures fresh coffee arrives before you run out.

• In summer, reduce frequency if switching to cold brew.
• In winter or during holidays, increase frequency or order extra two weeks in advance.

• To track inventory, mark the bag's opening date.
• Weigh weekly.
• Set calendar reminders.

If you run out, contact sales@colipsecoffee.com or buy a small local supply to cover the 7–10 day gap.

Avoid bulk buying more than three bags at once, as coffee goes stale after six weeks—even if stored properly.

Always match your bag size to your consumption rate to keep coffee fresh.