Arabica was the first coffee planted in Costa Rica toward the end of the 1700s. Although widespread cultivation in the country was slow, Costa Rica eventually became the first Central American country to have a coffee industry. By 1829, Costa Rican coffee was the desire of many foreign buyers, quickly surpassing Costa Rica's main exports (cacao, tobacco, sugar).

Altitude, climate, and soil combine wonderfully to create world-renowned coffee growing conditions. These natural elements and years of developed farming practices produce exceptional coffee that we get to enjoy today. This month: a milky, chocolatey, and syrupy selection with notes of milk chocolate, black tea, and sweet cream.