Threelinescoffee
Costa Rica San Diego
Costa Rica San Diego
single origin
Apple, cinnamon, toffee, molasses, dried cherries
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Beneficio San Diego is considered the most innovative coffee processing mill in Costa Rica, operating since 1888 and specializing in high-quality coffees from the Tarrazú and Tres Ríos regions.
Tarrazú, the country’s premier coffee-growing region, is renowned for coffees with bright acidity and full body, cultivated at elevations ranging from 1,200 to 1,800 meters above sea level.
This lot has been processed using the Anaerobic method: ripe red cherries are depulped and fermented in airtight stainless-steel tanks, allowing the development of unique acids and resulting in a complex and vibrant flavor profile. After controlled fermentation, the coffee is slowly dried and rested to stabilize its distinctive aromas and characteristics.
Costa Rica is globally recognized for its innovation, sustainability, and commitment to its producers, with farmers receiving nearly 80% of the FOB price, ensuring exceptional quality and fair compensation.
Flavor: Apple, cinnamon, toffee, molasses, dried cherries
The cup
The cup
Expect a sweet, layered cup with apple and dried cherry fruit notes, warm cinnamon spice, and a rich caramel sweetness like toffee and molasses. The anaerobic fermentation adds extra depth and a longer, cozy finish.
Details
Details
Origin: Tarrazu
Altitude: 1200-1800m
Variety: Caturra, Catuai
Tasting Notes: Apple, cinnamon, toffee, molasses,
dried cherries
Process: Anaerobic fermentation
Brew guide
Brew guide
Filter: Medium grind, 1:15 ratio, 2:45–3:30 (min.) brew time
Espresso: Start at a 1:2 ratio, 25–32 seconds, adjust to taste
Tip: For more sweetness and clarity, use slightly cooler water and a medium grind. For more body, grind a touch finer
Shipping & Delivery
Shipping & Delivery
We ship across Greece. Coffee is roasted & packed fresh, and shipping options are shown at checkout.
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Beneficio San Diego
Beneficio San Diego is considered one of Costa Rica’s most innovative mills, operating since 1888 and known for processing high-quality coffees from Tarrazú and Tres Ríos. Tarrazú—widely regarded as the country’s flagship coffee region—is famous for coffees with bright acidity and a full body, grown at elevations of 1,200–1,800m.
The anaerobic method
This lot was processed using an anaerobic method: ripe red cherries are depulped and fermented in airtight stainless-steel tanks, allowing distinctive acids and aromatics to develop for a lively, complex flavor profile. After controlled fermentation, the coffee is dried slowly and then “rested” to stabilize its character. Costa Rica is globally recognized for innovation, sustainability, and producer care, with farmers receiving close to 80% of the FOB price, supporting both quality and fair compensation.