Costa Rica

costa rica

Coffee Paradise

Costa Rica is considered a truly Coffee Paradise. With a land area of only 51.100 km2 (0.03% of the planet’s surface) and 589.000 km2 of territorial waters, Costa Rica is one of the 20 countries with greatest biodiversity in the world. Its geographic position, two coasts and a volcanic system provide numerous and varied microclimates which explain this natural wealth, both in terms of species and ecosystems. The more than 500,000 species that are found in this small country represent nearly 5% of the total species estimated worldwide.

The Government of Costa Rica is one of the oldest democracies within all Latin American countries. It enjoys one of the most stable and progressive economies in the area, with no army or military force by law since 1948.

Coffee in Costa Rica

History of the Coffee in Costa Rica

Coffee production in Costa Rica began in the late 1700’s in the Central Valley, which had ideal soil and climate conditions for coffee plantations. Coffee Arabica was introduced to the country directly from Ethiopia.

In the nineteenth century, the Costa Rican government strongly encouraged coffee production, and by 1821, at the time of independence, Costa Ricans had already realized the value of coffee as an export product and as an opportunity that permitted farmers to release themselves from the poverty conditions in which they had previously subsisted.

Take a look to our best variety Coffee selection

8 Coffee Regions

Costa Rica Coffee Regions

Altitude: 20% at 2,952 to 5,249 feet 80% at 3,280 to 4,593 feet.
Precipitation: 98 inches.
Average temperature: 72°F.
Relative humidity: 84%.
Harvest: November to February.
Soil: Andisol.
Shade: Ingas, erythrinae.


This region’s soil has a slight tropical acidity, a result of its enrichment by volcanic ashes. The Central Valley coffee brings a well-balanced cup, cocoa acidity and fruity taste, and body intensity that goes from medium to strong, depending on cultivation altitude.

Our Central Valley Specialty coffees are POAS and Las Lajas Red Honey.

In USA, shop our Poas and Las Lajas Red Honey at Amazon.

Altitude: 2,296 to 5,249 feet.
Precipitation: 98 inches.
Average temperature: 71°F.
Relative humidity: 81%.
Harvest: October to February.
Soil: Andisol.
Shade: Ingas, erythrinae, musaceae, fruit trees.


West Valley coffee, which has the most complex flavor of all the regions of the country, is recognized as an excellent full-bodied coffee with sweet and soft aromas like sugar cane, vanilla and dried fruit. Its delicate acidity makes it especially suitable for espresso.

Try our NARANJO Coffee, semi-washed process from Cloza farm here

Altitude: 3,936 to 6,233 feet asl
Precipitation: 134 inches
Average temperature: 64°F
Relative humidity: 75%
Harvest: November to March
Soil: Ultisol, inceptisol
Shade: Musaceae, erythrinae, fruit trees

Tarrazu is a coffee growing region that has achieved worldwide fame with its own personal seal. The taste is comparable to fruity flavors like prune, apricot, orange and sometimes even lemon. It has diverse aromas and notes of sweet coffee mucilage, flower blossoms and delicate citric nuances. Its acidity is one of the most outstanding attributes, with an aftertaste of completely ripe coffee cherry.

Try our Tarrazú Coffee, semi-washed process from Montaña farm here.

Altitude: 3,280 to 4,593 feet asl.
Precipitation: 98 inches.
Average temperature: 68°F.
Relative humidity: 82%.
Harvest: September to March.
Soil: Andisol.
Shade: Erythrinae, musaceae.


 

The coffee from the Orosi region results in a pleasant-bodied cup with taste of cocoa and floral fragrances, together with an aromatic and noble acidity, all of which brings the unique characteristic balance of its coffee.

Altitude: 3,937 to 5,413 feet asl.
Precipitation: 88 inches.
Average temperature: 70°F.
Relative humidity: 80%.
Harvest: November to March.
Soil: Andisol.
Shade: Ingas, erythrinae, musaceae, forest trees.


 

The coffee from Tres Rios has characteristics that remain equally homogeneous throughout the Region. Volcanic soils rich in organic matter and ideal temperatures produce a full-bodied coffee with brown-sugary sweetness and fine acidity, an extraordinary balance which makes it special for strong body coffee lovers.

Altitude: 1,640 to 4,593 feet asl.
Precipitation: 110 inches.
Average temperature: 73°F.
Relative humidity: 82%.
Harvest: July to March.
Soil: Andisol, inceptisol.
Shade: Erythrinae, musaceae, forest trees.


 

The Turrialba coffee has pleasant tasting, a soft and delicate aroma easily comparable to the smell of the ripe fruit of the coffee. It brings a fruity taste and an aftertaste with soft woody notes. Its acidity is barely perceptible, giving full prominence to the sweetness.

Altitude: 1,968 to 5,577 asl.
Precipitation: 138 inches.
Average temperature: 72°F.
Relative humidity: 85 to 100%.
Harvest: August to February.
Soil: Andisol, ultisol.
Shade: Timber trees, leguminae, fruit trees.


 

These are coffees from lower and medium altitude areas with very mild taste and a sweet and hints of sugar cane, flowers and citrus fruits. It has a soft aroma with mild acidity, which brings a clean and smooth cup, ideal for light coffee lovers.

Altitude: 1,968 to 4,265 feet asl
Precipitation: 138 inches
Average temperature: 79°F
Relative humidity: 70%
Harvest: July to February
Soil:Andisol, Alfisol, Iceptisol
Shade: Ingas, erythrinae, musaceae


These are coffees from lower and medium altitude areas with very mild taste and a sweet and hints of sugar cane, flowers and citrus fruits. It has a soft aroma with mild acidity, which brings a clean and smooth cup, ideal for light coffee lovers.

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