Costa Rica Honey H1
Costa Rica Honey H1

Costa Rica Honey H1

One for the enthusiasts. A honey-process H1 from Las Lajas in Costa Rica: intense fruit — cranberry and grape — on a nice round body, with chocolate on the finish. Light roasted to keep all that fruit intact.

Roast Level
Lighter roasts are brighter and fruitier; darker roasts are richer and bolder.
LightMediumDark

Costa Rica

H1

Honey

Las Lajas

CranberryGrapeChocolate
$26.00
Amount
Grind Type
Good to know:
Subscriptions ship freeOrders over $60 ship freeRoasted fresh in Pittsburgh, PA
Brew Recommendation

Pour-over, or a fruit-forward espresso

Brew Guide

Pour-over to show off the cranberry and grape: 1:16, a touch finer grind, water around 90°C — a little cooler keeps the fruit bright. Or pull it as espresso at a longer 1:2.2 ratio to get all the sweetness in the cup.

A honey-process H1 from Las Lajas, Costa Rica. Honey processing leaves part of the fruit on the bean while it dries, and it gives this coffee its intense fruit — cranberry and grape — and a nice round body, with chocolate on the finish. This is the one for the enthusiasts.

Brew it as a pour-over at 1:16 with water around 90°C to keep the fruit bright. As espresso, a longer 1:2.2 ratio brings the body and chocolate forward.

Light roasted in small batches at our Lawrenceville, Pittsburgh roastery, sold in 12 oz bags, whole bean or ground, and shipped fresh anywhere in the U.S.

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$26.00
Costa Rica Honey H1
$26.00

Convive was founded in 2012 with one simple belief:

Coffee can be a catalyst for connection in our community, at a collective table. Four minutes on who we are.

Fresh is a number, not a feeling.

Coffee tastes best between day 3 and day 21 after roasting. We built the roastery around that window: small batches roasted every day in Lawrenceville, Pittsburgh, and shipped fresh so the bag lands when the coffee is at its peak.

Every coffee runs to its own logged roast profile, repeated batch after batch, so the cup you open this week is the cup you ordered last month.

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What happens between the farm and your mug.

Roasted every day

Small batches, every day, at our Lawrenceville roastery. Nothing sits on a shelf waiting for an order.

A profile for every coffee

Each coffee gets its own roast curve, logged and repeated batch to batch. Light for the fruit-forward lots, darker for Folksy.

Bagged at its peak

Coffee peaks from day 3 to day 21 after roasting. We pack and ship inside that window, with the roast date on every bag.

Roasted by a Q Grader

Paulo Meléndez has run our roasting since 2019: Q Grader, two-time Guatemalan National Barista Champion, and Guatemala's competitor at the 2026 World Barista Championship.

Questions people ask us

We roast every day in small batches and ship fresh from Pittsburgh. Coffee tastes best between day 3 and day 21 after roasting, and that is the window your bag lands in. The roast date is printed on every bag.

Both. Every coffee comes whole bean or ground for espresso, pour-over, automatic drip, Chemex or French press. Whole bean stays fresh longest; if you don't own a grinder, pick the grind that matches your brewer.

Sealed, cool and dark, away from the stove and out of the fridge. Aim to finish a bag within three weeks of the roast date.

Orders of $60 or more ship free anywhere in the U.S., and every subscription ships free. Smaller orders ship at a flat rate shown at checkout. Most orders arrive within 3–5 business days.

Pick a coffee, choose every two or four weeks, and we roast it fresh for each delivery. Shipping is on us. You can manage it from your account.

Four cafes around Pittsburgh: Lawrenceville (home of the roastery), McCandless, North Shore and Mars.

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