Roasting in May: Costa Rica Los Santos

SMALL-BATCH COFFEE. BIG HIGHLAND FLAVOR. 
May’s limited release is here—and it’s one worth slowing down for. Costa Rica Los Santos is a small-batch dark roast that delivers depth without losing its brightness. From the first grind, floral and cocoa aromas rise, hinting at the layered experience ahead.

A TASTE EXPERIENCE
Take your first sip and you’ll notice a lively citrus tasting note (limón mandarina, a fruit commonly grown alongside coffee in this region) bringing a gentle sparkle to the profile. As the cup opens up, those brighter notes settle into something warmer and more indulgent: sweet marzipan, a touch of spiced sugar, and a smooth, lingering finish. This is a dark roast that doesn’t overpower, it reveals.

FROM THE HIGHLANDS OF LOS SANTOS
Tucked into Costa Rica’s southern highlands, the Zona de Los Santos is one of the country’s most celebrated coffee-growing regions. Named after the districts that define its mountainous terrain—San Marcos, Santa María, and San Pablo—this area is known for producing coffees with exceptional clarity and character.

Elevation plays a defining role here. Coffee farms climb steep slopes often reaching 1,200 to 1,900 meters above sea level. At these heights, cooler temperatures slow the ripening of coffee cherries. That extra time on the branch allows sugars to fully develop, resulting in beans that are more complex and rich in flavor. The terrain isn’t easy to farm, but that challenge is part of what makes this coffee special.

FARMING & TRADITION
Coffee cultivation in Los Santos is deeply rooted in family tradition. Many farms are small, passed down through generations, where meticulous care is given to every stage of production, from planting to harvest. Only the ripest cherries are harvested, with skilled pickers ensuring consistency and quality in every batch. Coffee here isn’t just grown—it’s stewarded.

HOW FLAVOR TAKES SHAPE
After harvesting, the way coffee is processed has a huge impact on its final taste. In Los Santos, washed (or “wet”) processing reigns supreme. Here’s how it works:

• The outer fruit layer is removed shortly after picking
• The stripped beans ferment in water to break down remaining sugars
• They’re then washed clean and dried slowly in the sun

This method enhances clarity and brightness, allowing those citrus and floral notes to shine while preserving a clean, balanced cup. It’s a big part of why this coffee feels both vibrant and refined.

IT’S A COFFEE THAT TELLS A STORY
This isn’t just a cup of coffee—it’s a reflection of its environment. The climate, the hands that harvest it, and the traditions behind it all come together in every sip. Costa Rica Los Santos captures what makes highland coffee from the Americas so compelling: balance, vibrancy, and a sense of place you can actually taste.

FRESH FROM THE PEET’S ROASTERY
When this coffee first arrived at our Roastery, the beans were almost all medium sized with some odd sized ones and a couple of peaberries found on first inspection. The beans were mostly medium olive-green with quite a few that were a dark bluish-green hue. The aroma of the unroasted beans was like fresh grass with a hint of tea.

During roasting, first crack started around the temp we expected. The popping wasn’t particularly loud, but it built to a steady peak around. Second crack wasn’t very loud either, but with keen ears, it was able to guide us to cut back on heat at the finish. It was amazing how long the beans kept popping after discharging the batch into the cooler.

After roasting, we dove right into a blind, randomized tasting with a handful of passionate, skilled coffee tasters. The winning profile stood out as exceptionally sweet; alongside pear and stone fruit, we picked up tasting notes of brown sugar, citrus zest, and a subtle herbal finish. Overall, the cup was juicy and had a silky texture. (This session made me feel especially nostalgic for my time tasting Costa Rica coffees in the Peet’s cupping room with the coffee team—the qualities I love most in those were clearly reflected in this lot as well.)

– John Nicolini and Michael Madden, Roasters; Jamie Smith, R&D



PEET’S LIMITED RELEASE COFFEES
You might think that a monthly coffee subscription sounds amazing in and of itself, but Peet’s coffee-of-the-month takes it a step further than most. Good things come in small packages, and we only get these coffees in small batches, which is why you can only find them at peets.com and only for a month at a time. They’re special. And while you don’t have to be a Small Batch Coffee subscriber to experience these amazing coffees, their fleeting nature means they can sell out—fast. So subscribing guarantees you get to taste each one of these incredibly special lots.