The finest coffee beans in the world are widely grown in Costa Rica. Costa Rica is a treasure not just in Central America but also around the world. This country is blessed with a moderate temperature and volcanic soil, which together create ideal conditions for coffee cultivation.
Its coffees rival top competitors including those from Kenya, Jamaica, Hawaii, Ethiopia, and Kenya. You'll discover more about the wonderful world of Costa Rican coffee in this article Including history, coffee regions, and flavor profiles.
Origin of Costa Rican Coffee
After being briefly introduced to the Americas by the Spanish, coffee first made its way to Costa Rica in 1779. The amount of revenue it generated surpassed that of cocoa and tobacco combined.
The start of World War II also brought about a significant change in Costa Rican coffee. Prior to the war, the country had been England's leading source of coffee, but due to restrictions and shifting economic priorities, England stopped importing coffee. It appeared as though Costa Rica's era of the coffee industry was coming to an end. The country is still renowned for its coffee and remained profitable despite this decline
Costa Rican coffees often contain arabica beans, which are recognized for their intense flavor. Additionally, the majority of Costa Ricans often include notes of molasses, honey, and apricot. These flavor notes vary based on the region where the coffee is grown. Once brewed, the majority of Costa Rican coffees have a light to medium body.
Coffee Growing Regions
Despite having vast coastlines and a small territory, Costa Rica still reaches the perfect altitudes for growing coffee. The central, mountainous, and high-altitude regions of the country contain a total of 8 agricultural regions.
- Central Valley
There are distinct dry and rainy seasons in the Central Valley. The region generates a cup that is well-balanced and has traces of chocolate, fruit, and a little honey aroma.
- Tres Ríos
The fertile soil of Tres Rios is enriched by the surrounding Irazu Volcano, which is only a few kilometers east of the capital. Coffees with finely balanced acidity grow here.
The active Turrialba volcano has a significant impact on regional flavors. The coffee you can get from this region has a light body, a delicate aroma, and a gentle acidity.
The humid, tropical climate of the Brunca region gives coffees produced here a complex citrus flavor ranging from very mild to incredibly sweet.
The beans produced in this region are grown in a hilly climate and have a smooth body, a little acidity, and distinct bitter and salty aromas.
Coffee flavored with chocolate, orange and vanilla is famous in Tarrazú.
Smooth coffees and a well-balanced cup are produced here by the humid weather.
- West Valley
This region's flavors range from peach to honey and vanilla.
Costa Rica is one of the most renowned coffee-producing nations in the world. Only in this country will you find a more brilliant, bright coffee that is as ideal for pour-overs. You should try Costa Rican coffee if you enjoy the acidic, flowery, and fruity flavor.