Costa Rica
Origin
Natural conditions
The main coffee-growing regions are located at elevations of 1,200–1,900 metres. A cool climate, abundant sunshine, and volcanic soils create ideal conditions for producing high-quality Arabica coffees.
About the region
Costa Rica is one of the most advanced and innovative coffee-producing countries in Central America, where only Arabica coffee may be grown by law.
Key coffee-growing regions:
- Tarrazú
- Central Valley
- West Valley
- Brunca
Natural conditions
The main coffee-growing regions are located at elevations of 1,200–1,900 metres. A cool climate, abundant sunshine, and volcanic soils create ideal conditions for producing high-quality Arabica coffees.
About the region
Costa Rica is one of the most advanced and innovative coffee-producing countries in Central America, where only Arabica coffee may be grown by law.
Key coffee-growing regions:
- Tarrazú
- Central Valley
- West Valley
- Brunca
Central Valley
West Valley
Brunca
Tarrazú
Costa Rica is renowned for its micro mills, which allow producers to process coffee on their own farms while maintaining full control over fermentation, drying, and lot separation.
This has led to a remarkable diversity of processing methods, including washed, honey, black honey, natural, anaerobic, thermal shock, and extended fermentation, with each micro mill developing its own distinctive style.
Processing methods
06
Tarrazú Lots
05
SL-28
04
Obata
03
Villa Sarchí
02
Catuaí
Main varieties
01
Caturra
Notes of honey and caramel
Natural lots tend to showcase red berries, tropical fruit, and vibrant fruit-forward aromas.
Honey-processed lots often exhibit rich sweetness and delicate floral notes
Citrus, stone fruits, cane sugar, and milk chocolate notes
Balanced acidy
Coffee profile
Why Costa Rica?
Costa Rica combines consistency, innovation, and technical excellence.
For roasters, it is a source of clean, reliable, yet distinctive coffees with layered and expressive flavour profiles.
