Costa Rica Coffee

Costa Rica is one of the world's 20 biggest coffee producers and exporters - Costa Rica is usually somewhere around the 15th place. While Costa Rica doesn't produce nearly as much as Brazil or Colombia, for example, you'll find that coffee beans from Costa Rica can be extremely good, in some cases even better than those from more famous coffee countries.

That's because quality plays a huge role for Costa Rican coffee farmers. Did you know growing robusta coffee in Costa Rica was illegal for a few decades? The country took coffee quality seriously, and the government wanted farmers to focus on arabica coffee beans.

In 1989, the government went as far as to outlaw growing anything but arabica beans. Today, that law has been changed, but there are still many limits to growing robusta, so it's generally not popular in Costa Rica.

Costa Rica produces only about 1% of all coffee worldwide, but is generally very good quality. So, try and get your hand on some and experience it. Read on to learn about which regions produce coffee that would be most interesting to you and much more.

1779: Spanish colonists introduced the coffee bean. The production of coffee begins in Costa Rica.

The 1800s: The Costa Rican government saw the potential of income from coffee, so it made sure farmers received incentives, like actual plots of land, to start growing precious coffee plants. While there were issues with land barons who wanted all the profit for themselves, the growth of Costa Rican coffee is mainly thanks to the government’s incentives.

By 1829, coffee had overtaken Costa Rica's other important export products (cacao, tobacco, and sugar).

1843: The UK received some coffee from Costa Rica, which led to a big investment into the country's coffee industry. Until World War II, the UK was Costa Rica’s biggest customer (for coffee).

1860:  Costa Rica officially exports coffee to the US.

1955: A new export tax was put on Costa Rican coffee, but it didn't negatively impact the industry.

1980s: A dramatic fall in coffee prices and local issues with coffee diseases caused problems for Costa Rican coffee farmers. Millions of plants were destroyed, but farmers did not give up.

1989: The government introduces a law that outlaws growing low-quality coffee beans.

1990s: Even though Costa Rican coffee brands recovered and production of coffee increased, farmers did not make more money. 

2000s: Some Costa Rican coffee-producing regions saw a decline in production numbers for various reasons, with the main factor being a real estate boom, which means land was getting expensive, and some coffee farmers decided selling their land was more profitable than running a coffee farm.

Interestingly, many coffee farms employ seasonal workers from Nicaragua (another country that produces some interesting coffees) to help with the harvest. 

If you love coffees that are comforting and rich with a light to medium body, Costa Rican coffees are a great option - because that's what most of them are, though you'll also find some that have a mild flavor and fruity notes.

Costa Rica coffees have a lovely aroma with hints of cocoa, fruit, and a subtle sweetness. There are many different distinct flavors, but the perfect cup usually has chocolate notes with a slight acidity and a sweet complexity.

Costa Rica arabica beans can be roasted on various roast levels, and it very much depends on your preference and the type of bean you are using. Always take the bean's origin and processing method into account. Here's what you can expect from various roast levels:

A light roast is great to highlight the terroir of the best Costa Rican coffee. You’ll taste the coffee’s delicate floral and fruity notes and can appreciate the nuanced and complex characteristics of the beans. A light roast will give you a crisp, clean finish.

A medium roast is excellent for Costa Rican coffee as it creates a delicious balance of brightness, flavor, and body. A medium roast keeps the coffee's acidity but adds some depth and sweetness. This roast level usually results in a balanced flavor with notes of caramel and mild nuttiness.

Medium-dark roasts are also an interesting option, especially if you prefer a heavier body. You'll still get some of the bright characteristics of Costa Rican beans and hints of cocoa and nuts. The original flavors will be less noticeable.

While a dark roast can be delicious, it will favor the body and bolder flavors over the coffee's original, bright acidity. You'll not get many of the origin-specific nuances. That's not necessarily a bad thing, though. A dark roast gives you a rich, full-bodied cup with hints of dark chocolate and roasted nuts. It's not ideal if you want to experience the best Costa Rican coffee beans for what they are.

Tarrazu Region

Altitude: 1,200 to 1,900 meters above sea level

Varieties: Typica, Caturra, Villa Sarchi, and Catuai

Flavor Profile: Costa Rican Tarrazu coffees are very popular because of their rich and deep aromas. They have a strong acidity, are heavy-bodied, and usually have complex flavors that include notes of chocolate and vanilla with hints of dried fruit. 

Good to know: Tarrazú is the largest coffee-growing region in Costa Rica (about 30% of all Costa Rican coffee comes from Tarrazú). Tarrazú Geisha coffee is the most expensive coffee in US Starbucks stores.

Brunca

Altitude: 900 to 1,700 masl

Varieties: Typica, Caturra, Catuai, and Pacamara

Flavor Profile: Coffees from the Brunca region have a medium to full body with a mild acidity. Flavors can include chocolate, nutty, and subtle fruit notes.

Good to know: Brunca is Costa Rica's southernmost coffee-growing region and is gaining more and more recognition for its specialty coffee production. The region is also famous for its rich indigenous cultures that produce intricate hand-woven masks and textiles.

Guanacaste

Altitude: 600 to 1350 masl

Varieties: Catuai and Caturra

Flavor Profile: Guanacaste coffees are generally mild with a balanced body and mild citrus and nutty undertones, but with a twist as some pack a bit of a salty punch.

Good to know: Guanacaste is not a well-known coffee region for now, but it is slowly and steadily becoming a bigger player in the country's expanding coffee industry. Some farms are experimenting with specialty coffee production and modern processing methods.

West Valley (Valle Occidental)

Altitude: 700 to 1,700 masl

Varieties: Typica, Caturra, Villalobos, and some heirloom varieties

Flavor Profile: Coffee grown in the West Valley has a very good acidity, body, and aroma with a pleasant apricot or peach flavor. The popular Monte Crisol coffee comes from this region. It has hints of lemon zest with notes of cocoa and a nutty finish.

Good to know: The West Valley is where the Coffee Institute of Costa Rica (ICAFE) is based. The ICAFE is important in coffee research, education, and quality improvement.

Central Valley (Valle Central)

Altitude: 1,000 and 1,400 masl

Varieties: Typica and Caturra

Flavor Profile: Coffees from the Central Valley have a high acidity with a balanced body and tend to be on the chocolatey side with hints of caramel and fruity notes, often with a honey-like sweetness.

Good to know: The Central Valley is home to San Jose, the capital city of Costa Rica. Real Estate is very expensive in the region, so the Central Valley has lost many coffee farms during the last few decades - and might lose more.

Turrialba

Altitude: 600 and 1,350 masl

Varieties: Typica, Caturra, and Catuai

Flavor Profile: Turrialba coffees have a light acidity and a light body. The region produces some mildest Costa Rican coffees with herbal and earthy undertones.

Good to know: The Turrialba Volcano (which is still active) and the region's diverse microclimates are the reason why coffees from Turriabla are a little different from other Costa Rican coffees and usually have interesting herbal undertones that you can't find anywhere else.

Orosi

Altitude: 1,000 to 1,400 masl

Varieties: Typica, Caturra, and Catuai

Flavor Profile: Orosi coffees have a medium to light acidity, an incredibly smooth body, and floral flavors. You'll also find hints of cocoa or nuts and a balanced sweetness.

Good to know: If you want to know where the oldest coffee plantations in Costa Rica are, Orosi is the answer. The region’s long history with coffee can be felt in many different aspects of everyday life.

Costa Rican Coffee Varietals

Mundo Novo

Mundo Novo is a natural hybrid between Typica and Bourbon, which was first discovered in Brazil in the 1940s. It quickly became popular and spread to other coffee-growing regions, including Costa Rica, because it combines good disease resistance and a high yield potential with a relatively balanced flavor profile, usually with mild acidity, nutty undertones, and hints of chocolate and caramel.

Villa Sarchi 

Villa Sarchi is a natural Bourbon mutation. It is a dwarf mutation, which makes it popular for farms with limited space. This bean was discovered in the Sarchi area of Costa Rica (hence the name). It produces a cup with bright acidity and a pleasant flavor profile, usually with bright acidity, delicate floral notes and a sweet, clean finish.

Catuai 

Catuai is a hybrid (of Mundo Novo and Caturra). It is a semi-dwarf coffee plant developed in Brazil in the mid-20th century. It was specifically bred for its compact growth habit. Today, Catuai is popular because it has high yields and is resistant to wind and rain. Catuai coffees are usually medium-bodied with a mild acidity, nutty or chocolatey undertones, and a touch of citrus.

Caturra

Caturra is a natural mutation of Bourbon. Like many popular coffee plants in Costa Rica, it is a dwarf coffee plant. Caturra was discovered in Brazil in the early 20th century. In addition to the compact growth, these beans are popular because their coffee is of excellent quality with a bright and well-balanced flavor profile, usually an interesting combination of floral notes, fruity undertones, and a gentle sweetness.

Processing Methods In Costa Rica

Costa Rican coffees are mainly wet processed (washed). After picking, the coffee cherries are taken to processing plants and washed. After washing, the coffee beans are dried under the sun, though some coffee farms also use machine dryers to speed up the process. 

Some farms also use the natural process, where the whole coffee fruit is dried before the coffee bean is extracted. The natural process is becoming more popular in some regions because the washed process tends to be more expensive and less sustainable.

The honey process is also pretty popular in Costa Rica and originated there. Honey processing has a long history in Costa Rica and gives coffees a distinct flavor profile, ranging from fruity and floral to nutty and sweet. This is because the coffee bean is drying with the mucilage around it (as opposed to drying fully washed or covered by the coffee cherry).

Costa Rica is known for its innovative approach to coffee processing, which plays a crucial role in defining the unique profiles of its coffees. The country primarily employs three main processing methods: washed (or wet), honey, and natural (or dry), each contributing distinct characteristics to the final cup.

• Washed Process: Coffee cherries are depulped, fermented in water to remove the mucilage, then washed and dried. This method emphasizes the coffee's natural acidity and clarity, producing a clean cup with floral and citrus notes.
• Honey Process: The cherry's skin is removed, but mucilage is left on the bean during drying, with the amount of mucilage varying (white, yellow, red, black honey). This process uses less water and yields a sweet coffee with a smooth body and flavors ranging from fruity to nutty.
• Natural Process: Cherries are dried whole, without removing the skin or mucilage, requiring low humidity and high temperatures for optimal drying. This method enhances the coffee's body and sweetness, leading to a cup with winey acidity and rich, fruity flavors.

These methods reflect Costa Rica's commitment to quality and sustainability in coffee production, contributing to the diverse flavor profiles characteristic of Costa Rican coffee.

Costa Rican ground coffee can be enjoyed in various ways, but you should know about the following and give them a go:

Chorreador: If you want to experience the traditional way of drinking ground coffee in Costa Rica (and other Central American countries), you need a Chorreador, a classic drip coffee maker that works similarly to a pour-over brewer. Fill the bolsita (filter) with freshly ground coffee, perch it on the wooden stand of the Chorreador, and then pour hot (not boiling) water over the coffee grounds.

French Press: The French press is also a good way to enjoy Costa Rican coffee. It preserves the rich oils within the beans while allowing the flavors to shine (best for medium-roast coffee and dark roasts).

Pour-Over: A pour-over comes closest to the traditional Costa Rican way of brewing coffee and works well with light and medium roasts. If you prefer to be less involved, you can also use an automatic filter coffee machine.

Espresso: Costa Rican coffee beans (especially medium roasted ones) work great as an espresso or as a base for drinks like latte macchiato or cappuccinos.