Costa Rica Coffee

Coffee lovers around the world have long celebrated the rich and flavorful brews that come from various regions, and Costa Rica is no exception. With its ideal climate, fertile volcanic soil, and commitment to sustainable practices, Costa Rica has earned a reputation for producing some of the finest coffees in the world. In this article, we will explore the fascinating world of Costa Rican coffee, from its history and origins to its flavor profiles and brewing methods. So grab your favorite mug and join us on this aromatic journey through the coffee fields of Costa Rica.

Introduction to Costa Rica Coffee

Costa Rica, located in Central America, has a deep-rooted coffee culture that dates back to the early 19th century. Coffee production quickly became a vital part of the country's economy, and today, it ranks among the top coffee-exporting nations globally. The unique combination of the country's geographical features and a focus on sustainable practices has positioned Costa Rica as a premier coffee-growing destination.

History and Origins of Costa Rica Coffee

The story of Costa Rican coffee begins with its introduction to the country in the 18th century. The Arabica coffee plant was first brought to Costa Rica from Ethiopia, and its cultivation soon spread across the fertile volcanic slopes. Coffee quickly became a significant economic force, leading to the establishment of large coffee plantations and the rise of a thriving industry.

Costa Rican Coffee Growing Regions

Costa Rica boasts several distinct coffee-growing regions, each contributing to the diverse flavors found in the country's coffees. Let's explore some of the prominent regions:

Central Valley

The Central Valley is home to some of the most renowned coffee plantations in Costa Rica. The altitude and climate in this region create ideal conditions for coffee cultivation. Coffees from the Central Valley are known for their balanced acidity, medium body, and delightful fruity and floral notes.

Tarrazú

Tarrazú, situated in the mountains of the Central Valley, is famous for producing some of the best high-altitude coffee beans in Costa Rica. The cool climate and rich volcanic soil contribute to the unique flavor profile of Tarrazú coffee, characterized by bright acidity, chocolatey undertones, and a clean finish.

Tres Ríos

Tres Ríos, located in the Central Valley, is celebrated for its wet-processed Arabica coffees. The region's mild temperatures and ample rainfall provide the perfect environment for producing beans with a vibrant acidity, delicate body, and pronounced fruity and floral aromas.

Certification/Grading: SHB/EP

Roast: Medium

Tasting Profile: Sweet apple, raisin, honey

Grower: Micro farms in Alajuela

Variety: Caturra & Catuai

Region: Alajuela, Costa Rica

Altitude: 1300-1445 M

Soil Type: Volcanic Loam

Process: Eco-pulped and dried in the sun.