Costa Rican

Costa Rica was the first Central American country to have a fully established coffee industry, and in 1989, it became the first country to ban the production of low-quality robusta coffee beans.

Costa Rican coffee is renowned for its clean, bright, and well-balanced profile. Grown in ideal conditions with rich volcanic soils and high altitudes, these beans offer a perfect harmony of acidity and body. The country's commitment to quality and sustainability shines through in every cup, delivering a consistently excellent coffee experience that's both complex and approachable.

History

Coffee cultivation in Costa Rica dates back to the late 18th century, with the first coffee plants introduced in 1779. By the 1820s, coffee had become a major export crop, transforming the country's economy and society. Costa Rica's government actively supported coffee production, distributing free coffee seeds and offering tax exemptions to growers. This early focus on quality and innovation has continued to shape Costa Rica's coffee industry, making it a leader in sustainable and high-quality coffee production.

Costa Rican

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Accidity:

Bright and crisp

Body:

Medium to full

Country:

Costa Rica

Climate:

Tropical with distinct wet and dry seasons, ideal for coffee cultivation

Cupping Score:

84.5

Region:

Central Valley, Tarrazu, West Valley

Soil Type:

Volcanic, rich in minerals and organic matter

Typical Altitude:

1200 - 1800m

Annual Production:

87,000 metric tons

Export Volume:

75,000 metric tons

Market Share:

Costa Rica accounts for approximately 1% of global coffee production, focusing on high-quality Arabica beans.

Local Coffee Customs

In Costa Rica, coffee is deeply ingrained in daily life. The traditional afternoon coffee break, known as 'cafecito,' is a social ritual where friends and family gather to enjoy coffee and light snacks, fostering a sense of community and relaxation.

Economic Impact

Coffee remains a crucial part of Costa Rica's economy, contributing significantly to export earnings and rural employment. The industry's focus on quality and sustainability has helped maintain its importance despite global market fluctuations.

Awards

Cup of Excellence (2020)

Brewing Methods

Pour-over
French Press
Espresso

Certifications

Rainforest Alliance
Fair Trade

Common Varieties

Caturra
Catuai
Villa Sarchi

Flavor Profile

Citrus
Honey
Chocolate

Popular Brands & Roasters

Cafe Britt
Doka Estate
La Minita

Tourism & Culture

Costa Rica offers numerous coffee tours and farm visits, particularly in the Central Valley and Tarrazu regions. Visitors can experience the entire coffee production process, from seed to cup, while enjoying the country's stunning landscapes and rich biodiversity.

Future Outlook

Costa Rica's coffee industry is focusing on specialty coffee production, experimenting with innovative processing methods, and adapting to climate change through sustainable practices. The country is also investing in coffee tourism, further enhancing its reputation as a premier coffee destination.

Roast Recommendations

Medium
Medium-dark

Sustainability Practices

Shade-grown cultivation
Water conservation techniques

Traditional Preparation Methods

Chorreador (cloth filter)
Cafecito (espresso-style)

Typical Harvest Season

November - March

Typical Processing Methods

Washed
Honey
Natural

Costa Rica was the first Central American country to have a fully established coffee industry, and in 1989, it became the first country to ban the production of low-quality robusta coffee beans.