Soft, well-balanced, and full bodied, this light roast accentuates the best qualities of the blend of beans, making it an ideal morning cup. This is a ´sophisticated´ blend that will maintain its flavor from start to finish

In order to preserve the majority of the unique flavors of the coffee´s origin, we have roasted these coffee beans to this level, and as a result, these grains are balanced, well rounded, and are slightly darker and sweeter. Special Coffee tasters, also known as Coffee Cuppers, love medium roasts...

Women in Coffee. As female coffee experts, they take part in every step of the coffee production chain of their coffee‘s assuring quality, control, and traceability.

Women in Coffee. As female coffee experts, they take part in every step of the coffee production chain of their coffee‘s assuring quality, control, and traceability.

Whole Bean and medium roast, espresso, 100% pure Arabic coffee

Medium grind medium roast 100% pure Costa Rican, Arabica coffee.

Made in Costa Rica, its medium roast has a red wine color and smells like plum and brings a chocolate and raised in mixture to your pallet.

Made in Costa Rica, its dark roast has a red wine color and smells like plum and brings a chocolate and raised in mixture to your pallet.

Café Volio classic is the result of more than 80 years of improving the balance between aroma acidity and body. The selection of the best varieties of Costa Rican coffee crafted a unique and delicious coffee to be enjoyed at any moment of the day.

For more than 80 years they have roasted the best coffee varieties grown in the Costa Rican mountains. The unique excellence of their grain selection and traditional roasting gives their coffee the quality taste and aroma of the most renowned Costa Rican coffee.

It is without a doubt one of Costa Rica´s finest coffee. Cultivated in altitudes of over 1200 meters above sea level in volcanic soils that are rich in minerals and natural nutrients. The mixture of rain, temperature and cloudiness are factors that facilitate the development of a high concentrati...