Costa Rica pepper: an organic treasure from the heart of the tropical rainforest

In northern Costa Rica, nestled in the lush region of Sarapiquí, in a district of the Heredia province, grows an exceptional pepper. Cultivated by a dedicated team, this organic pepper embodies the meeting of a generous land, a unique climate, and a deep commitment to sustainable agriculture. A pepper of the future, prized as much for its aromatic complexity as for its origin story.

A land blessed by nature

The BioHills project is located 37 meters above sea level, in a tropical region with flat topography, powerful rivers, and rich primary forest biodiversity. The extremely humid climate, with nearly 3,900 mm of annual rainfall, is ideal for pepper plants, which thrive in this living, fertile, and aerated soil. Here, crops coexist in harmony with nature: no pesticides, no insecticides, no chemical inputs—only the strength of natural life and the care of passionate farmers.

An organic pepper with a remarkable aromatic profile

Costa Rica pepper stands out for its natural intensity. With a piperine content reaching 7%, it surpasses many conventional peppers. This high level results in exceptionally aromatic and persistent peppercorns.

Costa Rica Black Pepper

This black pepper is harvested at full maturity and sun-dried. It features dark, slightly wrinkled and irregular grains. The nose reveals warm, intense aromas combining resinous wood (pine, cedar), incense, and dark chocolate. Upon aeration, notes of sweet spices and menthol emerge. The mouthfeel is bold and piquant, with a deep woody, confit-like flavor, touched by bitter cocoa. It offers a long and slightly sweet finish with toasted cacao, balsamic notes, and a hint of lime and long pepper.
→ Perfect with red meats, game, brown sauces, marinades, roasted vegetables, or chocolate/caramel desserts. This pepper brings depth and aromatic intensity to your dishes.

Costa Rica White Pepper

This white pepper is harvested at full ripeness, then soaked and skinned before being dried. It has smooth, silky grains in shades of light beige to pearl grey, with segments resembling fine quarters. On the nose, the aromas are delicate and milky, with animal notes reminiscent of tanned leather and fresh goat cheese. After aeration, hints of citrus zest (lemon, orange peel) emerge. The mouth is soft, slightly spicy, with creamy and wild flavors. Its velvety texture, free of astringency, offers a warm and rounded finish. The aftertaste is short but harmonious, with a smoky, lemony, slightly salty touch and earthy-lactic notes.
→ Pairs beautifully with white fish, poultry, white sauces, purées, soups, and fresh cheeses. It enhances delicate textures without overpowering them.

These two pepper profiles reveal all the richness of the Sarapiquí terroir.

A family farm committed to biodiversity

With over 85 hectares cultivated with limes and pepper, this farm is a family-run, community-focused project. Its mission: to produce 100% organic fruits and spices while preserving the local flora and fauna.

The farm produces around 400 kg of pepper per month, a small-scale volume that ensures consistent, artisanal quality.

It also plays an active role in local life, involving the community in farm management and fostering a sustainable rural economy.

From Costa Rica to your pepper mill

Choosing Costa Rica pepper means embracing more than a spice, it means supporting a respectful agricultural model, fair production and a preserved tropical ecosystem.

These vibrant peppercorns deserve a place in your kitchen, bringing a warm, aromatic touch from a land rich in life and shaped by passionate hands.