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Central America

Central America

Characteristics of Central American coffees are their clean, bright and sweet acidity with silky smooth body and flavours ranging from toffee praline to dry spice.

costa rica 'La Lapa' SHB

costa rica 'La Lapa' SHB

Flavours of roasted nuts and bright berry-like acidity, perfectly balanced with a smooth, clean finish.

  • Fine, wet-processed coffee
  • SHB or Strictly Hard Bean means it is grown at an elevation over 3900 feet - the highest grade available.
  • Costa Rican coffees are renowned for their brilliance, balance and complexity.  
  • Perfect for use with filter, syphon or plunger.
  • Produces an espresso with bright, high acidity.
Read more...

Read what our customers say:

 "I have been using Witham's since I bought my first coffee machine in 2002. After a few years of using standard blends I was looking for something different so I approached Lance Witham for some expert advice. We settled on a 50/50 mix of Columbia and Costa Rica beans.

This blend gives a beautifully smooth coffee with a wonderfully rich crème, a hint of caramel and chocolate and a balanced finish. Strong enough to satisfy my preference yet smooth and sweet enough for my wife. This is the blend we use as a yardstick when comparing any other coffee blends and is the blend my wife and I drink on a day-to-day basis. The fact that I am still using Witham’s Coffee on a daily basis is a testament to the consistently high standard that their beans are roasted to. That standard never varies.  John, Gordon, NSW "

  • Acidity: Medium - High
  • Body: Rich and Full
  • Bag Size: 70 kg
  • Harvest Period: Low altitudes - August to December / High altitudes - October to March
  • Coffee Description: Originates in the northern region of The Central Valley, at approximately 1,200-1,500 metres above sea level. The rich fertile soil produces a bean with rich, but neutral characteristics, making it an excellent blender. Rounded and with full body, with a slight delicate fruity finish.
  • Strength: Medium
  • Brewing Methods: Domestic Espresso,Plunger,Drip,Syphon,Stove-Top Espresso
  • Tasting Notes: Flavours of roasted nuts with bright berry-like acidity. Perfectly balanced with a smooth, clean finish.

Size / Flavour:

Choose from:

Select Grind
Quantity:

PRICE $14.30


 
Central America

Central America

Characteristics of Central American coffees are their clean, bright and sweet acidity with silky smooth body and flavours ranging from toffee praline to dry spice.

costa rica 'La Lapa' SHB

costa rica 'La Lapa' SHB

Flavours of roasted nuts and bright berry-like acidity, perfectly balanced with a smooth, clean finish.

  • Fine, wet-processed coffee
  • SHB or Strictly Hard Bean means it is grown at an elevation over 3900 feet - the highest grade available.
  • Costa Rican coffees are renowned for their brilliance, balance and complexity.  
  • Perfect for use with filter, syphon or plunger.
  • Produces an espresso with bright, high acidity.
Read more...

Read what our customers say:

 "I have been using Witham's since I bought my first coffee machine in 2002. After a few years of using standard blends I was looking for something different so I approached Lance Witham for some expert advice. We settled on a 50/50 mix of Columbia and Costa Rica beans.

This blend gives a beautifully smooth coffee with a wonderfully rich crème, a hint of caramel and chocolate and a balanced finish. Strong enough to satisfy my preference yet smooth and sweet enough for my wife. This is the blend we use as a yardstick when comparing any other coffee blends and is the blend my wife and I drink on a day-to-day basis. The fact that I am still using Witham’s Coffee on a daily basis is a testament to the consistently high standard that their beans are roasted to. That standard never varies.  John, Gordon, NSW "

  • Acidity: Medium - High
  • Body: Rich and Full
  • Bag Size: 70 kg
  • Harvest Period: Low altitudes - August to December / High altitudes - October to March
  • Coffee Description: Originates in the northern region of The Central Valley, at approximately 1,200-1,500 metres above sea level. The rich fertile soil produces a bean with rich, but neutral characteristics, making it an excellent blender. Rounded and with full body, with a slight delicate fruity finish.
  • Strength: Medium
  • Brewing Methods: Domestic Espresso,Plunger,Drip,Syphon,Stove-Top Espresso
  • Tasting Notes: Flavours of roasted nuts with bright berry-like acidity. Perfectly balanced with a smooth, clean finish.

Size / Flavour:

Choose from:

Select Grind
Quantity:

PRICE $14.30


 
Central America

Central America

Characteristics of Central American coffees are their clean, bright and sweet acidity with silky smooth body and flavours ranging from toffee praline to dry spice.

costa rica 'La Lapa' SHB

costa rica 'La Lapa' SHB

Flavours of roasted nuts and bright berry-like acidity, perfectly balanced with a smooth, clean finish.

  • Fine, wet-processed coffee
  • SHB or Strictly Hard Bean means it is grown at an elevation over 3900 feet - the highest grade available.
  • Costa Rican coffees are renowned for their brilliance, balance and complexity.  
  • Perfect for use with filter, syphon or plunger.
  • Produces an espresso with bright, high acidity.
Read more...

Read what our customers say:

 "I have been using Witham's since I bought my first coffee machine in 2002. After a few years of using standard blends I was looking for something different so I approached Lance Witham for some expert advice. We settled on a 50/50 mix of Columbia and Costa Rica beans.

This blend gives a beautifully smooth coffee with a wonderfully rich crème, a hint of caramel and chocolate and a balanced finish. Strong enough to satisfy my preference yet smooth and sweet enough for my wife. This is the blend we use as a yardstick when comparing any other coffee blends and is the blend my wife and I drink on a day-to-day basis. The fact that I am still using Witham’s Coffee on a daily basis is a testament to the consistently high standard that their beans are roasted to. That standard never varies.  John, Gordon, NSW "

  • Acidity: Medium - High
  • Body: Rich and Full
  • Bag Size: 70 kg
  • Harvest Period: Low altitudes - August to December / High altitudes - October to March
  • Coffee Description: Originates in the northern region of The Central Valley, at approximately 1,200-1,500 metres above sea level. The rich fertile soil produces a bean with rich, but neutral characteristics, making it an excellent blender. Rounded and with full body, with a slight delicate fruity finish.
  • Strength: Medium
  • Brewing Methods: Domestic Espresso,Plunger,Drip,Syphon,Stove-Top Espresso
  • Tasting Notes: Flavours of roasted nuts with bright berry-like acidity. Perfectly balanced with a smooth, clean finish.

Size / Flavour:

Choose from:

Select Grind
Quantity:

PRICE $14.30


 
Central America

Central America

Characteristics of Central American coffees are their clean, bright and sweet acidity with silky smooth body and flavours ranging from toffee praline to dry spice.

costa rica 'La Lapa' SHB

costa rica 'La Lapa' SHB

Flavours of roasted nuts and bright berry-like acidity, perfectly balanced with a smooth, clean finish.

  • Fine, wet-processed coffee
  • SHB or Strictly Hard Bean means it is grown at an elevation over 3900 feet - the highest grade available.
  • Costa Rican coffees are renowned for their brilliance, balance and complexity.  
  • Perfect for use with filter, syphon or plunger.
  • Produces an espresso with bright, high acidity.
Read more...

Read what our customers say:

 "I have been using Witham's since I bought my first coffee machine in 2002. After a few years of using standard blends I was looking for something different so I approached Lance Witham for some expert advice. We settled on a 50/50 mix of Columbia and Costa Rica beans.

This blend gives a beautifully smooth coffee with a wonderfully rich crème, a hint of caramel and chocolate and a balanced finish. Strong enough to satisfy my preference yet smooth and sweet enough for my wife. This is the blend we use as a yardstick when comparing any other coffee blends and is the blend my wife and I drink on a day-to-day basis. The fact that I am still using Witham’s Coffee on a daily basis is a testament to the consistently high standard that their beans are roasted to. That standard never varies.  John, Gordon, NSW "

  • Acidity: Medium - High
  • Body: Rich and Full
  • Bag Size: 70 kg
  • Harvest Period: Low altitudes - August to December / High altitudes - October to March
  • Coffee Description: Originates in the northern region of The Central Valley, at approximately 1,200-1,500 metres above sea level. The rich fertile soil produces a bean with rich, but neutral characteristics, making it an excellent blender. Rounded and with full body, with a slight delicate fruity finish.
  • Strength: Medium
  • Brewing Methods: Domestic Espresso,Plunger,Drip,Syphon,Stove-Top Espresso
  • Tasting Notes: Flavours of roasted nuts with bright berry-like acidity. Perfectly balanced with a smooth, clean finish.

Size / Flavour:

Choose from:

Select Grind
Quantity:

PRICE $14.30


 
Central America

Central America

Characteristics of Central American coffees are their clean, bright and sweet acidity with silky smooth body and flavours ranging from toffee praline to dry spice.

costa rica 'La Lapa' SHB

costa rica 'La Lapa' SHB

Flavours of roasted nuts and bright berry-like acidity, perfectly balanced with a smooth, clean finish.

  • Fine, wet-processed coffee
  • SHB or Strictly Hard Bean means it is grown at an elevation over 3900 feet - the highest grade available.
  • Costa Rican coffees are renowned for their brilliance, balance and complexity.  
  • Perfect for use with filter, syphon or plunger.
  • Produces an espresso with bright, high acidity.
Read more...

Read what our customers say:

 "I have been using Witham's since I bought my first coffee machine in 2002. After a few years of using standard blends I was looking for something different so I approached Lance Witham for some expert advice. We settled on a 50/50 mix of Columbia and Costa Rica beans.

This blend gives a beautifully smooth coffee with a wonderfully rich crème, a hint of caramel and chocolate and a balanced finish. Strong enough to satisfy my preference yet smooth and sweet enough for my wife. This is the blend we use as a yardstick when comparing any other coffee blends and is the blend my wife and I drink on a day-to-day basis. The fact that I am still using Witham’s Coffee on a daily basis is a testament to the consistently high standard that their beans are roasted to. That standard never varies.  John, Gordon, NSW "

  • Acidity: Medium - High
  • Body: Rich and Full
  • Bag Size: 70 kg
  • Harvest Period: Low altitudes - August to December / High altitudes - October to March
  • Coffee Description: Originates in the northern region of The Central Valley, at approximately 1,200-1,500 metres above sea level. The rich fertile soil produces a bean with rich, but neutral characteristics, making it an excellent blender. Rounded and with full body, with a slight delicate fruity finish.
  • Strength: Medium
  • Brewing Methods: Domestic Espresso,Plunger,Drip,Syphon,Stove-Top Espresso
  • Tasting Notes: Flavours of roasted nuts with bright berry-like acidity. Perfectly balanced with a smooth, clean finish.

Size / Flavour:

Choose from:

Select Grind
Quantity:

PRICE $14.30


 
Central America

Central America

Characteristics of Central American coffees are their clean, bright and sweet acidity with silky smooth body and flavours ranging from toffee praline to dry spice.

costa rica 'La Lapa' SHB

costa rica 'La Lapa' SHB

Flavours of roasted nuts and bright berry-like acidity, perfectly balanced with a smooth, clean finish.

  • Fine, wet-processed coffee
  • SHB or Strictly Hard Bean means it is grown at an elevation over 3900 feet - the highest grade available.
  • Costa Rican coffees are renowned for their brilliance, balance and complexity.  
  • Perfect for use with filter, syphon or plunger.
  • Produces an espresso with bright, high acidity.
Read more...

Read what our customers say:

 "I have been using Witham's since I bought my first coffee machine in 2002. After a few years of using standard blends I was looking for something different so I approached Lance Witham for some expert advice. We settled on a 50/50 mix of Columbia and Costa Rica beans.

This blend gives a beautifully smooth coffee with a wonderfully rich crème, a hint of caramel and chocolate and a balanced finish. Strong enough to satisfy my preference yet smooth and sweet enough for my wife. This is the blend we use as a yardstick when comparing any other coffee blends and is the blend my wife and I drink on a day-to-day basis. The fact that I am still using Witham’s Coffee on a daily basis is a testament to the consistently high standard that their beans are roasted to. That standard never varies.  John, Gordon, NSW "

  • Acidity: Medium - High
  • Body: Rich and Full
  • Bag Size: 70 kg
  • Harvest Period: Low altitudes - August to December / High altitudes - October to March
  • Coffee Description: Originates in the northern region of The Central Valley, at approximately 1,200-1,500 metres above sea level. The rich fertile soil produces a bean with rich, but neutral characteristics, making it an excellent blender. Rounded and with full body, with a slight delicate fruity finish.
  • Strength: Medium
  • Brewing Methods: Domestic Espresso,Plunger,Drip,Syphon,Stove-Top Espresso
  • Tasting Notes: Flavours of roasted nuts with bright berry-like acidity. Perfectly balanced with a smooth, clean finish.

Size / Flavour:

Choose from:

Select Grind
Quantity:

PRICE $14.30


 
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