What Wuv Every Sip Actually Is
Wuv Every Sip is our unroasted, single origin Costa Rica green coffee — the raw seed, straight from the mill, before any heat has touched it. If you've only ever bought coffee already roasted and bagged, this is a different kind of product entirely: it's green coffee beans in their natural, dense, faintly grassy state, meant for people who want to roast at home or who simply want to see (and smell) what coffee looks like before it becomes coffee. We source this lot from small farms in the Tarrazú growing region, one of the most respected coffee zones in the country, and we sell it exactly as it arrives from origin — no roast profile applied, no grind, just the bean.
For roasted, ready-to-brew coffee from the same country, our Never Bean Kissed - Costa Rican Coffee is the finished version of a very similar lot, and it's a useful reference point if you want to taste where this bean ends up after roasting. But Wuv Every Sip stays raw. It's for the home roaster, the curious cupper, and anyone who wants full control over roast level from first crack onward.
Where It's From: Tarrazú, Costa Rica
These are true costa rica coffee beans, grown in the Tarrazú valley south of San José, at elevations that typically run 1,200 to 1,900 metres above sea level. Tarrazú's volcanic soil, steady rainfall, and cool highland nights are a big part of why costa rica tarrazu coffee beans have such a strong reputation among roasters — the altitude slows down cherry maturation, which builds sugar density and acidity in the seed. That's the raw material we're working with here: dense, well-developed green coffee that rewards a careful roast.
This lot goes through a washed process costa rica coffee producers are known for — cherries are pulped, the mucilage is fermented off and rinsed away, and the beans are dried slowly on raised beds. Washed processing is what gives Costa Rican coffee its trademark clarity: none of the fermented-fruit funk of naturals, just a clean, bright cup once roasted. If you're comparing origins and want to understand what separates a washed Costa Rican from, say, a natural-process Ethiopian or a wet-hulled Sumatran, this is your benchmark for "clean."
Tasting Notes: Citrus, Cocoa, Clean Finish
Once roasted (by you, or in our own roasted version), this lot shows up as bright citrus, light cocoa, and a clean finish — a genuinely classic set of costa rican coffee tasting notes. The citrus lands more like orange zest or grapefruit pith than lemon-sharp acidity; it's lively without being sour. Underneath that is a soft cocoa note, more milk chocolate than dark, that rounds out the mid-palate. And the finish is where Tarrazú earns its reputation: it clears fast, with no lingering bitterness or mustiness, leaving your palate ready for the next sip.
If you're specifically hunting for citrus and cocoa coffee beans, this profile is about as textbook as it gets for the category — it's the flavor combination Costa Rica built its name on, and Tarrazú is where that combination tends to be most pronounced. We'd describe the overall effect as costa rica coffee beans clean finish citrus done right: nothing muddy, nothing overly heavy, just a bright, well-balanced cup once it's properly roasted and rested.
Who This Is For
Wuv Every Sip is built for three kinds of people. First, home roasters who already own a roaster — drum, air, or stovetop skillet — and want a reliable, well-grown lot to practice on. Tarrazú's density means it's forgiving at moderate roast speeds and gives clear, audible first crack, which makes it a good teaching bean for anyone newer to home roasting green coffee beans canada-wide, since decent unroasted lots aren't always easy to find locally.
Second, it's for people looking to buy raw coffee beans canada-wide for reasons beyond roasting — some customers use green coffee for extract-making, for green coffee bean tea, or simply because they're curious what unroasted coffee tastes and smells like. Third, it's for anyone comparing origins side by side who wants the raw material and the finished roast in hand at the same time, which is exactly what pairing this with the roasted Never Bean Kissed Costa Rican Coffee lets you do.
If you just want a cup of coffee this afternoon, this product isn't for you — you'll want any roasted bag from our full coffee collection instead. This is specifically for people willing to do the roasting themselves.
Roast and Grind Guidance
If you're roasting Wuv Every Sip yourself, here's what we've found works well with this lot:
- Roast level: A light to medium-light roast, stopped shortly after first crack, keeps the citrus and cocoa notes intact. Push much past second crack and you'll roast away the brightness this bean is known for.
- Roast time: Aim for a total roast time in the 9–12 minute range on most home roasters, avoiding a rushed roast that scorches the surface before the interior develops.
- Resting after roasting: Just like our roasted bags, let the beans degas for 24 to 72 hours after roasting before you brew. Fresh-off-the-roaster coffee traps CO2 that mutes flavor and can make espresso shots gush — a short rest lets that gas escape and the flavor settle.
- Grind: Once rested, grind just before brewing. A medium grind suits drip and pour-over; go coarser for French press, finer for espresso.
If home roasting isn't something you're set up for yet, remember this exact lot is available already roasted as Never Bean Kissed, roasted to order here in Toronto — so you can taste the destination before committing to the DIY route.
Brewing Tips Once Roasted
Assuming you've roasted (or bought already-roasted) this Costa Rican lot, here's how to get the most out of it. Because the profile leans bright and citrus-forward, methods that highlight acidity and clarity tend to work best:
- Pour-over (V60 or similar): Use a medium-fine grind and water just off the boil, around 94–96°C. This method lets the citrus and cocoa notes come through cleanly without heavying up the body.
- Drip machine: A standard medium grind with a 1:16 coffee-to-water ratio gives a balanced, easy-drinking cup — a solid everyday option if you don't want to fuss with manual brewing.
- French press: Coarser grind, four-minute steep. This softens the acidity slightly and brings the cocoa note more forward, if you prefer a rounder cup over a brighter one.
- Espresso: As a light roast costa rican coffee, this isn't a typical espresso bean, but a fine grind pulled as a slightly longer shot (aiming for a 1:2.5 ratio) can produce a bright, juicy espresso if that's what you're after.
Water quality matters more than people expect — filtered water free of heavy chlorine taste will let the citrus notes show properly, especially in pour-over.
Storage matters too, whether you're holding onto green beans before roasting or roasted beans before brewing. Keep green coffee in a cool, dry, dark spot in a breathable bag or container — it's far more forgiving than roasted coffee and can hold well for many months without much flavor loss. Once roasted, though, the clock starts moving faster: store roasted beans in an airtight container away from light and heat, and try to use them within a few weeks of roasting for the best cup. Buying green and roasting in small batches is actually one of the best ways to guarantee you're always drinking coffee at its peak.
How It Compares
Within our own Costa Rica coffee lineup, Wuv Every Sip and Never Bean Kissed come from closely related lots, which makes them a natural side-by-side. Wuv Every Sip is the raw material — costa rica green coffee beans buy online shoppers are looking for exactly this kind of transparency, seeing the bean before it's transformed by heat. Never Bean Kissed is what that same growing region tastes like once we've roasted it ourselves, to order, here in Toronto. If you want to understand roasting's effect on flavor, buying both and roasting a portion of the green yourself while tasting our roasted version side by side is one of the more genuinely educational things you can do with coffee.
Compared to other origins in our broader coffee range, Costa Rica sits on the brighter, cleaner end of the spectrum — less heavy and chocolatey than a typical Sumatra, less wild and fruity than a natural-process Ethiopian, but with more structure and sweetness than a lot of commodity-grade Central Americans. It's an approachable, well-mannered single origin costa rica coffee canada drinkers keep coming back to because it rarely misses.
Sourcing, Freight, and Fair Trade
We work directly with importers who maintain relationships with Tarrazú producers, prioritizing lots that carry fair trade costa rican coffee beans canada import documentation, so farmers are paid fairly for the quality they're producing. Because this product ships unroasted, we're not roasting to order the way we do with our finished bags — instead, green coffee ships as-is, in its stable, shelf-durable raw form. Unroasted beans actually store longer than roasted coffee, since they haven't yet released the oils and aromatics that degrade over time, so there's no rush to use it the moment it arrives.
As with everything we sell, orders over $50 ship free across Canada. If you're new to sourcing unroasted costa rican coffee beans, know that reputable green coffee should smell grassy and slightly vegetal, never musty or moldy — that's your first quality check before you even fire up the roaster.
We get asked a lot whether it's actually worth it to buy costa rican coffee online canada-wide instead of picking something up locally, and for most home roasters the answer comes down to selection and traceability. Grocery store green coffee, where you can even find it, rarely tells you the region, the mill, or the processing method — you're buying a mystery bean. Ordering from a roaster who can tell you it's Tarrazú, washed, and from this specific harvest means you know what you're working with before you ever load the hopper. It also means the beans haven't been sitting in a warehouse for a year losing moisture and vitality before they reach you.
Shipping green coffee within Canada is also simpler than people expect — because it's raw and shelf-stable, there's no rush the way there is with roasted coffee that's actively degassing and losing aromatics by the week. That stability is one of the underrated advantages of buying green: you can order a larger batch, roast a little at a time as you need it, and always be working with beans that are fresh to your own roast date rather than someone else's.
FAQ
Is Wuv Every Sip roasted or unroasted?
It's fully unroasted — genuine green coffee beans in their raw, dried form straight from Costa Rica. You'll need a home roaster (or a skillet and a lot of patience) to turn it into brewable coffee. If you'd rather skip the roasting step, our Never Bean Kissed - Costa Rican Coffee is the roasted version of a closely related Costa Rican lot.
Where in Costa Rica do these beans come from?
This lot comes from the Tarrazú growing region, a high-altitude zone south of San José known for producing some of the country's most structured, sweet, and bright coffees. The volcanic soil and cool nights at elevation slow cherry development, which builds the density and acidity that show up later as citrus and cocoa in the cup.
What does Costa Rican green coffee taste like once roasted?
Expect bright citrus, light cocoa, and a notably clean finish. It's a washed-process coffee, so there's no fermented or fruity funk — just clarity. It roasts well as a light to medium-light coffee that keeps its acidity intact, though it can be pushed darker if you prefer a heavier, more chocolate-forward cup.
How long should I let the beans rest after roasting?
Give it 24 to 72 hours after roasting before brewing, same as we recommend for all our roasted bags. Freshly roasted coffee is still releasing CO2, and that trapped gas can mute flavor and cause uneven extraction, especially with espresso. A short rest period lets the beans settle and the flavor open up.
Can I buy this coffee already roasted instead of green?
Yes. If you want the flavor without the DIY roasting step, look at Never Bean Kissed - Costa Rican Coffee, roasted to order here in Toronto from a closely related Costa Rican lot, or browse our full Costa Rica coffee collection for other options from the same region.
Do you sell other single origin or green coffee options?
Yes — our full coffee collection includes roasted single origins and blends from multiple growing regions, alongside our small selection of green, unroasted lots for home roasters. Costa Rica is currently one of our strongest green coffee offerings given the consistency and reputation of Tarrazú-grown lots.
2026 Canadian Choice Award
Proud winner
