Costa Rican Coffee
Costa Rican coffee is one of the best in the world. Interestingly enough, until 2018, Costa Rica only allowed Arabica beans to be produced. They had a law prohibiting production of Robusta beans, which were considered inferior, to ensure their coffee maintains its excellence. Arabica beans can be more difficult to grow than other hardier stocks, but their rich and robust flavor are worth the extra effort. Costa Rica is the 13th largest producer of coffee in the world.
We ethically source our Costa Rican coffee beans from small farms in the Tarrazu region of Costa Rica. This region in the central western region of Costa Rica is ideal for coffee bean production. It has a high altitude and mild temperature. The soil in this region is enriched by volcanic ash, which oxygenates the beans and gives them their rich flavor.
Costa Rica grows coffee in several distinct regions. In Tarrazu, the coffee is grown at a high altitude and has a bold and acidic, fruity taste. Monte Crisol is known for its sweetness, silky body, and fruity brightness. There is also a hint of a blueberry and buttery finish. The Alajuela region is known for an apple and apricot flavor. Cartago coffee is known for a great spice and nutty flavor in their coffee beans. Heredia and Tres Rios regions have a rich, robust flavor with a sweet, mild flavor.
Hand Picked Coffee
Costa Rican coffee beans are hand-picked, so that only the ripest beans are picked and then processed. They will not pick every bean from a plant at the same time just because it is easier. They will individually pick the ripe beans and come back for the rest when they have reached their peak.
The flavor of the Costa Rican coffee bean is rich, robust and has crisp acidity. This bean can be purchased as a whole bean, preferably medium roasted, but can also be purchased fresh ground and ready to brew. We sell the Costa Rican coffee from Tarrazu in a medium roast and we also sell green coffee beans for you home roasters. The pour-over brewing method is the best for this type of coffee, but we also love using it to make espresso.
Most Costa Rican coffee is processed with the wet method or natural method as in other countries. However, there is also another process they use called the honey method. This method involves only a small portion of the fruit being removed. The inner-layer, known as the honey, is left to dry on the bean. Honey processed coffee is very sweet and has less acidity than other processing methods. Honey and molasses notes will be tasted depending on the degree of honey used.
A new export from Costa Rica is the dried coffee cherry itself, known as cascara. The coffee cherry is typically discarded and used for fertilizer, but it is actually highly nutritious and can be used in lattes or even in coffee flour. This new export can boost revenues for farmers in Costa Rica.