About Us

About Us The Best Premium Coffee

The Best Premium Coffee is a company located in Costa Rica born from our passion for coffee in a country known for its excelente coffee produced at diferente altitudes and climates. Our team vast experience is focused on providing the best services and products grown in Costa Rica regardless of what you require from coffee beans to process coffee of any of the 8 zones.

We specializes in four key areas:

1) Freshly roasted coffee beans.

2) Branded coffee.

3) Liaising with coffee growers and industrial processors.

4) Fulfill our customers' wishes supplying them with freshly roasted bags of specialty coffee and delivering it right to their doorsteps.


Branded coffee

Find the coffee that matches your desires.

From mild, medium to dark roast coffee, varieties are flavorful and fill your home with an enticing aroma.

Prime Roasted Coffee Characteristics

The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste.

Unroasted beans contain similar if not higher levels of acids, protein, sugars, and caffeine as those that have been roasted, but lack the taste of roasted coffee beans due to the Maillard and other chemical reactions that occur during roasting.


22 °C (72 °F) green beans

Green coffee as it arrives at the dock. They can be stored for approximately 12–18 months in a climate controlled environment before quality loss is noticeable.

Light roast

196 °C (385 °F) cinnamon roast

A very light roast level which is immediately at first crack. Sweetness is underdeveloped, with prominent toasted grain, grassy flavors, and sharp acidity prominent.

Medium roast

210 °C (410 °F) American roast

Medium light brown, developed during first crack. Acidity is slightly muted, but origin character is still preserved.

Dark roast

225 °C (437 °F) full city roast

Medium dark brown with occasional oil sheen, roast character is prominent. At the beginning of second crack.

240 °C (464 °F) French roast

Dark brown, shiny with oil, burnt undertones, acidity diminished. At the end of second crack. Roast character is dominant, none of the inherent aroma or flavors of the coffee remain.

2014 RohrmoserCR