Costa Rica… land of awe-inspiring biodiversity, majestic volcanoes, world-class surfing, and the spirit of Pura Vida. But did you know that this tropical paradise is also home to some of the most exceptional coffee in the world? Costa Rica is a coffee gem waiting for you to discover it.
This beautiful country produces coffee that is as unique and diverse as its natural wonders thanks to its rich volcanic soil, tropical climate, and centuries-old tradition of quality. Come along with me as we explore the fascinating world of Costa Rican coffee and experience its unforgettable flavors.
Uniqueness Of Costa Rican Coffee
Costa Rica produces only 1% of the global coffee export, yet it’s regarded as one of the best specialty coffee producers in the world. What makes Costa Rica, a Central American nation smaller than the U.S. state of West Virginia, stand head and shoulders with coffee giants like Brazil, Vietnam, Colombia, and Ethiopia in terms of quality and flavor?
Time for a quick history lesson.
History Of Costa Rican Coffee
Costa Rica was the first country to plant coffee in Central America. Brought over from Cuba in 1779, locals kept the coffee to themselves for more than 40 years. With the declaration of independence from Spain in 1821, Costa Rica shifted its focus to coffee as an export crop, replacing sugar and tobacco.
To speed up the transition, coffee seeds were distributed freely to farmers, leading to a rapid expansion of coffee cultivation. The plan quickly succeeded, and 10 years later, coffee became the biggest export crop in Costa Rica.
Everything went well until World War II when the British—a major importer of Costa Rican coffee—stopped buying coffee and turned to tea for their troops. In response, resilient Costa Rica began cultivating specialty coffee, placing itself on a path to earning a reputation as one of the top producers of gourmet coffee in the world.
In the process of turning their focus to specialty coffee, Costa Rican coffee producers developed processing methods that would later become globally famous. More on that later.
Coffee From The Ring Of Fire
Costa Rica is located on the Pacific Ring of Fire’s Central American Volcanic Arc. A series of spectacular volcanoes, including Arenal, Poás, Iraz, and Turrialba, runs down the middle of the country.
The volcanic soil of this area—which is rich in nutrients—along with the warm, humid environment throughout the year, make for ideal growing conditions for coffee in Costa Rica. All year long, rain is produced by cold air from the Pacific Ocean.
In this stable climate, the coffee cherries grow slowly, taking up to three months longer to mature. The result? A smaller, sweeter coffee bean with a more concentrated aroma and flavor. This is known as a Strictly Hard Bean (SHB), the single greatest indicator of quality on a coffee bag label. When it comes to coffee, higher elevation means better quality, and these cherries grow at altitudes of 4,500 to 6,000 feet (1,371 to 1,828 meters).
Though Costa Rican coffee is grown both in the highlands and in the jungle, the majority is cultivated at 4,593 feet (1,400 meters) or higher above sea level, meaning most Costa Rican coffee earns the SHB distinction.
Costa Rica Coffee Regions And Varieties
Seven regions produce the best coffee in Costa Rica…
- Tarrazú—this is the most privileged coffee region in Costa Rica, offering up the highest-quality beans in the country. Though the average farm is only 5 acres, 28% of Costa Rican coffee hails from Tarrazú.
- Tres Ríos—meaning “three rivers,” this region is in the Central Valley and boasts fertile soils and a mild climate, lending its coffee complex flavors and bright acidity.
- Central Valley—home of the capital city San José, the Central Valley is composed of several microclimates, resulting in a range of coffee profiles.
- West Valley—the volcanic soil of this area produces delicious Arabica beans.
- Brunca—found in southern Costa Rica, this region’s warm climate yields coffee with rich flavors and full-bodied profiles.
- Guanacaste—in the northwest, filled with dry tropical forests and close to the Pacific, this region’s coffee has a unique flavor profile.
- Orosi—the oldest coffee-growing region in Costa Rica, this area has lush landscapes and rich coffee history. Coffee grown here is sweet, with a pleasant acidity.
Best Costa Rican Coffee Varieties
Costa Rica is famous for its specialty Arabica beans. The Costa Rican coffee taste profile varies greatly depending on region and variety, but you can expect any cup of Costa Rican java to have the following characteristics: a clean and crisp taste, bright acidity, mild body, sweet floral flavors, and vanilla or nutty undertones. Strictly Hard Beans are known for their sweetness.
The most common Arabica varieties in Costa Rica are Typica, Mondo Novo, Caturra, Catuai, Villa Sarchi, Bourbon, Geisha, and Villalobos.
The cultivation of Robusta coffee in Costa Rica was banned long ago to protect the higher-quality Arabica species.
Traditional Growing And Processing Techniques
Costa Rican coffee production is a blend of tradition and innovation. This combination of old and new methods creates the unrivaled taste profile of Tico coffee.
Shade-Grown Coffee Cultivation
Shade-grown Costa Rican coffee is still the norm, as it has been for centuries. This is where coffee is planted in the shade of taller trees. In addition to protecting the coffee plants from direct sunlight, the shade-grown method conserves water, reduces the farm’s carbon footprint, boosts biodiversity and natural pest control, promotes sustainable farming and fair trade practices, and creates stronger flavors in the coffee.
Once the cherries are ripe, expert pickers select only the finest ones by hand for processing. Hand-picking guarantees consistent flavor and quality in the coffee beans and prevents damage to the cherries. This tedious process ensures that Costa Rican coffee maintains the desired characteristics.
Processing Costa Rican Coffee
The majority of coffee in Costa Rica is wet processed, often known as “washing.” The cherries’ outer shell and pulp are mechanically removed, and the beans are then placed in water tanks to ferment for 12 to 48 hours to get rid of any leftover mucilage.
The beans are given a second wash following fermentation before being spread out on patios or raised beds to dry in the sun. The drying process typically lasts 7 to 14 days, or until the beans are left with a moisture content of 10% to 12%.
Once the beans are dry, they go through a milling process to remove the parchment layer, and then they’re sorted to remove any undesirable beans.
Wet processing results in a cleaner, brighter, and more nuanced flavor profile because the process allows for more control over the fermentation process than dry processing does. That is why washing is the preferred practice in Central and South America.
Honey-Processed Costa Rican Coffee
In 2006, a Costa Rican man named Juan Alvarado introduced to the world a new form of coffee processing. Despite its name, honey processing doesn’t involve bee honey. The “honey” in question is the mucilage surrounding the coffee bean.
In this method, the mucilage is left on during the drying process, causing nutrients, sweetness, and flavors to be absorbed into the seed. Honey processing gives you a creamier, richer cup of coffee with a more intense sweetness.
Honey processing can be broken down into seven processes, the four most common being white, yellow, red, and black, which refer to different stages in fermentation. Black, for example, has been dried for two to three weeks and has a flavor described as “boozy,” or like red wine. It’s the best drunken black and doesn’t sit well in milk. If you like a latte, your best option is wet-processed coffee.
Costa Rican Coffee Culture And Traditions
Coffee culture is a significant part of everyday life in Costa Rica. Here, coffee is more than just a beverage—it’s a way of life. The country has a deep-rooted love and appreciation of coffee; it’s part of the national identity. Many families owe their livelihood to the coffee industry… After all, coffee farmers account for 10% of the population, and their plantations provide employment opportunities for many.
The culture of the Ticos (Costa Ricans) is happy, warm, and friendly. If you spend time in Costa Rica and make local friends, they’ll gladly invite you over for a steaming cup of café. Having coffee together is a sign of friendship and welcome in Costa Rican culture. Getting together with family, friends, or coworkers for a cup of coffee is common practice in Costa Rica.
Costa Rican coffee beans are traditionally brewed using the Chorreado Brewing Method. Chorrear means “to drip” or “to pour” in Spanish. This is a manual, pour-over method that uses a cotton or nylon filter placed in a wooden or metal stand known as a Chorreador.
Ground coffee is placed in the filter, and then hot water is poured slowly over the grounds, the liquid dripping into a cup beneath. This simple, artisan process creates a smooth, delicious cup of coffee with an enticing aroma.
Sustainable Coffee Farming In Costa Rica
Costa Rica has gained recognition for its sustainable and eco-friendly approach to coffee production. The country places a strong emphasis on promoting shade-grown coffee, implementing reforestation efforts, and adopting environmentally friendly farming practices. Strict regulations are in place to ensure responsible water usage, protect the forests, and control pesticide use.
You will almost always see certifications like Fair Trade, Rainforest Alliance, and Organic printed on bags of Costa Rican coffee.
Costa Rican coffee farms prioritize the health and well-being of their employees and communities, providing fair payment, access to education and health care, and safe working conditions. Many participate in community development initiatives like infrastructure projects, scholarships, and environmental conservation efforts.
Top Five Costa Rican Coffee Brands
If you’re looking for top-quality Costa Rican coffee beans, you should look no further than Down To Earth, a coffee farm in the Tarrazú region. Grown at altitudes of up to 6,000 feet (1,828 meters), these are Strictly Hard Beans. This is the finest-quality Costa Rican coffee out there. It’s 100% pure, single-origin Arabica coffee, and its special traits have won it 10 medals in the last 4 years. You can count on a delicious taste, with notes of chocolate and nuts.
For a unique experience, you might want to try Volcanica Costa Rican Peaberry Coffee. This medium-roasted brew offers no bitterness and a sweet, berry-like aroma. These are single-origin beans, roasted and shipped every day to ensure freshness.
Café Britt is a world-class coffee that sources and roasts its beans in Costa Rica before shipping to countries around the world. Try their raved-about Costa Rican Dark Roast Coffee, known for its notes of chocolate and dried fruits. If you’re interested in more, consider exploring our article on the 8 best Costa Rican coffee brands.
Café Rey is another local favorite, boasting numerous quality and environmental certifications. They offer a range of roasts from the best coffee regions in Costa Rica, including Tarrazú and the Western and Central Valleys. Their best-seller, a whole bean espresso, is praised for achieving “a perfect balance between sweetness and acidity.”
Finally, we have Café 1820, a popular brand among the Ticos. Named for the year Costa Rica first exported coffee beans to Panama, they offer a variety of coffees, ranging from blends to espressos to 100% Arabica beans.
Interesting Facts About Costa Rican Coffee
Boost your coffee trivia with these six little-known facts about Costa Rican coffee…
- Starbucks’ only coffee farm, Hacienda Alsacia, is located in Costa Rica. It works as a research and development center for sustainable and innovative coffee farming practices.
- On some Costa Rican farms, pineapple is planted alongside coffee. These two plants have a symbiotic relationship that helps with pest control and efficient land usage.
- Ticos celebrate the beauty of coffee flowers every year during the Naranjo Coffee Flower Festival through parades, music, dancing, and folkloric events.
- In the late 1800s, coffee was used as currency in Costa Rica. It was used to pay workers, settle debts, and even as a unit of exchange for goods and services.
- Coffee is a common ingredient in Costa Rican cuisine, including desserts like Tres Leches coffee cake, meat sauces, and drinks.
- The International Coffee Park, located in the province of Heredia, is an interactive theme park dedicated to coffee. It offers educational exhibits, coffee-tasting experiences, and information on the coffee production process.
Take in the beauty and excitement of Costa Rican coffee culture. Despite producing only 1% of the world’s coffee, Costa Rica stands out for its dedication to flavor and quality. The uniqueness of Costa Rican coffee is obvious, from being the first country in Central America to grow coffee to its volcanic soil and high-altitude farms.
It’s more than an ordinary drink; it’s woven into the culture of the entire country. Costa Rican coffee offers an enjoyable experience with sustainable practices and an array of flavors. So take part in the adventure and enjoy the rich flavor of Costa Rican coffee. Soak in the beauty and excitement that each cup adds to your day.
¡Pura Vida!