Costa Rica – A Coffee Origin Defined by Precision
Costa Rica sits at the heart of Central America, bridging North and South America between the Pacific Ocean and the Caribbean Sea. Despite its modest size, the country has earned an outsized reputation in specialty coffee, known for sweetness, clarity, and careful production.
Positioned just north of the Equator, Costa Rica benefits from consistent sunlight, defined wet and dry seasons, and wide-ranging elevations. More than 25 volcanic peaks rise above 3,000 metres above sea level, creating complex microclimates that allow coffee to thrive across multiple regions and flavour styles.
A Coffee Landscape Shaped by Geography
Costa Rica’s geography is unusually compact. Coffee farms sit remarkably close to both coastlines, and in some areas the country narrows to just a few dozen kilometres wide. This proximity to the ocean, combined with mountainous terrain, creates dramatic shifts in temperature, rainfall, and airflow over short distances.
Lowland temperatures average around 27°C year-round, while higher elevations can be up to 10°C cooler. These conditions slow cherry maturation, increasing sweetness and acidity in the cup. Volcanic soils and strong natural drainage further contribute to Costa Rica’s clean, vibrant coffee profiles.
Coffee Production in Costa Rica
Coffee was introduced to Costa Rica in the late 1700s and quickly became a cornerstone of the national economy, surpassing cacao, sugar, and tobacco by the late 19th century. Today, coffee still plays a vital role in rural employment, with more than 47,000 families involved in production.
The Instituto del Café de Costa Rica (Icafe), established in 1933, oversees quality standards, research, and pricing structures. One of its key mandates is ensuring producers receive a fair share of export prices, reinforcing transparency across the supply chain.
Costa Rica produces around 1.2–1.5 million bags of coffee annually, contributing roughly one per cent of global production. While volumes fluctuate due to climate and market pressures, the focus on quality has remained consistent.
Regions and Altitude
Coffee is grown across eight primary regions, each offering distinct characteristics:
- Tarrazú is the country’s largest producing region, known for high elevations (often above 1,600 masl) and crisp, structured coffees.
- West Valley and Central Valley benefit from sloped terrain, strong sunlight, and excellent drainage, producing expressive washed and natural coffees.
- Brunca, at lower elevations, produces higher volumes, though quality improves significantly at its upper reaches.
Growing altitudes typically range from 1,200 to 1,800 metres, with most production focused on Arabica varieties.
Microlots, Micromills & Processing
Small farms dominate Costa Rican coffee production, resulting in naturally occurring microlots. Traditionally, cherries were delivered to shared washing stations, sometimes located many kilometres from farms. In recent years, the rise of micromills has allowed producers to process coffee on or near their land, reducing transport time and giving farmers greater control over quality and lot separation.
Costa Rica is widely recognised as the birthplace of honey processing, a method that sits between washed and natural styles. Alongside traditional washed coffees, honey and natural processes now form a signature part of the country’s specialty offering.
Costa Rican Coffee in the Cup
Washed Costa Rican coffees are typically clean and balanced, with bright acidity and gentle sweetness, making them well suited to filter brewing or as a lifting component in espresso blends. Honey and natural processed coffees offer a fuller body and deeper fruit character, often showing notes of honey, tropical fruit, dried fruit, and citrus.
Key Facts
- Growing Regions: Central Valley, West Valley, Guanacaste, Tres Ríos, Turrialba, Orosi, Brunca, Tarrazú
- Common Varieties: Caturra, Catuai, Bourbon, Villa Sarchi, Villa Lobos, SL-28, Gesha
- Processing Methods: Washed, Honey, Natural
- Growing Altitude: 1,200–1,800 masl
- Flavour Profile: Bright acidity, sweet tropical fruit, honeyed finish