All Roblesabana coffees are specialty coffees — small batches or micro-lots with cupping scores above 83 points, according to the scale of the Specialty Coffee Association (SCA) based in California, USA. In addition, our coffees come from a single farm, ensuring traceability and distinctive flavors.
Our small company was founded and is operated by women, promoting the visibility of women in Costa Rica’s coffee industry.
At Roblesabana Coffee, we take pride in sourcing our specialty coffees directly from farms in Costa Rica — a true guarantee of traceability.
Through this direct trade model, we connect producers and consumers, shortening the coffee supply chain and reducing costs for the final customer, while paying a fair price for each bag of coffee directly to the producers.
As coffee lovers and experts, we participate in every step of the production chain of our coffees, ensuring quality control and full traceability.
Inspired by the work and determination of women in the coffee industry, our mission is to promote access to and exchange of knowledge. We actively support the participation of women in coffee production and the pursuit of gender equity.
The Roble de Sabana (Tabebuia rosea) is a magnificent neotropical tree, commonly known in Costa Rica as Roblesabana.
Its intense blooming season runs from February to April in the Central Valley of Costa Rica — the region where coffee cultivation began in the early 19th century. The pink canopy of the Roblesabana tree can often be seen within and along the edges of coffee plantations throughout the Central Valley.
Costa Rica is truly considered The Coffee Paradise. With a land area of only 51,100 km² (0.03% of the planet’s surface) and 589,000 km² of territorial waters, Costa Rica is one of the 20 countries with the greatest biodiversity in the world. Its geographic position, two coastlines, and volcanic mountain ranges create numerous and varied microclimates that explain this natural richness — both in species and ecosystems. The more than 500,000 species found in this small country represent nearly 5% of all estimated species worldwide. Costa Rica is also one of the oldest democracies in Latin America, enjoying one of the most stable and progressive economies in the region. It has had no army or military forces by law since 1948.
Coffee production in Costa Rica began in the late 18th century in the Central Valley, which offered ideal soil and climate conditions for coffee cultivation. Arabica coffee was introduced directly from Ethiopia. In the 19th century, the Costa Rican state strongly encouraged coffee production. By 1821, at the time of independence, Costa Ricans had already recognized the value of coffee as an export product — and as an opportunity that allowed farmers to free themselves from the poverty conditions in which they had previously lived. For this reason, Costa Rica’s coffee-growing regions continue to be known for their fair distribution of wealth generated by what we proudly call our golden bean. On the map, you can see the coffee-growing regions where our Roblesabana coffees come from.
In Costa Rica’s Central Valley, coffee is grown between 600-1600m in varied soils and climates. Despite urban growth, the region produces high-qualitty coffee, mainly Caturra and Catuaí, with some specialty varieties. Processing includes honey, anaerobic, and carbonic maceration, suported by numerous micro-mills.
Altitude: 20% at 2,952 to 5,249 feet 80% at 3,280 to 4,593 feet.
Precipitation: 98 inches.
Average temperature: 72°F.
Relative humidity: 84%.
Harvest: November to February.
Soil: Andisol.
Shade: Ingas, erythrinae.
This region’s soil has a slight tropical acidity, a result of its enrichment by volcanic ashes. The Central Valley coffee brings a well-balanced cup, cocoa acidity and fruity taste, and body intensity that goes from medium to strong, depending on cultivation altitude.
Our Central Valley Specialty coffees are POAS and Las Lajas Red Honey.
In USA, shop our Poas and Las Lajas Red Honey at Amazon.
Altitude: 3,937 to 5,413 feet asl.
Precipitation: 88 inches.
Average temperature: 70°F.
Relative humidity: 80%.
Harvest: November to March.
Soil: Andisol.
Shade: Ingas, erythrinae, musaceae, forest trees.
The coffee from Tres Rios has characteristics that remain equally homogeneous throughout the Region. Volcanic soils rich in organic matter and ideal temperatures produce a full-bodied coffee with brown-sugary sweetness and fine acidity, an extraordinary balance which makes it special for strong body coffee lovers.
Altitude: 1,640 to 4,593 feet asl.
Precipitation: 110 inches.
Average temperature: 73°F.
Relative humidity: 82%.
Harvest: July to March.
Soil: Andisol, inceptisol.
Shade: Erythrinae, musaceae, forest trees.
The Turrialba coffee has pleasant tasting, a soft and delicate aroma easily comparable to the smell of the ripe fruit of the coffee. It brings a fruity taste and an aftertaste with soft woody notes. Its acidity is barely perceptible, giving full prominence to the sweetness.
Altitude: 1,968 to 5,577 asl.
Precipitation: 138 inches.
Average temperature: 72°F.
Relative humidity: 85 to 100%.
Harvest: August to February.
Soil: Andisol, ultisol.
Shade: Timber trees, leguminae, fruit trees.
These are coffees from lower and medium altitude areas with very mild taste and a sweet and hints of sugar cane, flowers and citrus fruits. It has a soft aroma with mild acidity, which brings a clean and smooth cup, ideal for light coffee lovers.
Altitude: 1,968 to 4,265 feet asl
Precipitation: 138 inches
Average temperature: 79°F
Relative humidity: 70%
Harvest: July to February
Soil:Andisol, Alfisol, Iceptisol
Shade: Ingas, erythrinae, musaceae
These are coffees from lower and medium altitude areas with very mild taste and a sweet and hints of sugar cane, flowers and citrus fruits. It has a soft aroma with mild acidity, which brings a clean and smooth cup, ideal for light coffee lovers.
Altitude: 3,936 to 6,233 feet asl
Precipitation: 134 inches
Average temperature: 64°F
Relative humidity: 75%
Harvest: November to March
Soil: Ultisol, inceptisol
Shade: Musaceae, erythrinae, fruit trees
Tarrazu is a coffee growing region that has achieved worldwide fame with its own personal seal. The taste is comparable to fruity flavors like prune, apricot, orange and sometimes even lemon. It has diverse aromas and notes of sweet coffee mucilage, flower blossoms and delicate citric nuances. Its acidity is one of the most outstanding attributes, with an aftertaste of completely ripe coffee cherry.
Try our Tarrazú Coffee, semi-washed process from Montaña farm here.
Altitude: 2,296 to 5,249 feet.
Precipitation: 98 inches.
Average temperature: 71°F.
Relative humidity: 81%.
Harvest: October to February.
Soil: Andisol.
Shade: Ingas, erythrinae, musaceae, fruit trees.
West Valley coffee, which has the most complex flavor of all the regions of the country, is recognized as an excellent full-bodied coffee with sweet and soft aromas like sugar cane, vanilla and dried fruit. Its delicate acidity makes it especially suitable for espresso.
Try our NARANJO Coffee, semi-washed process from Cloza farm here
Specialty coffee refers to green coffee beans of the highest quality.
These beans are roasted by true experts to reach their full flavor potential, following a precise roasting profile. According to the Specialty Coffee Association (SCA), coffee that scores 80 points or higher on a 100-point scale is classified as specialty coffee. All our specialty coffees score 83+ and are 100% produced by women in Costa Rica.
Small batches or micro-lots from a single farm. At Roblesabana, we take pride in sourcing our specialty coffees directly from farms in Costa Rica — a true guarantee of traceability.
Through this direct trade model, we connect producers and consumers, shortening the coffee supply chain and reducing costs for the final customer, while ensuring fair payment for each bag of coffee purchased directly from the producer.
We work directly with farms and women coffee producers focused on Regenerative Agriculture, such as La Hilda and Las Lajas. Also, we work with farms that participate in low-carbon agricultural production programs like NAMA Café (La Montaña, Las Lajas, and Cloza farms).
Our business is built on collaboration and quality at every stage of the process, with the goal that everyone involved benefits — ensuring long-term sustainability for people, communities, and the planet.
We support women in coffee production and gender equity.
As coffee experts, we participate in every step of the supply and production chain of our specialty coffees, ensuring quality control and full traceability.
