Costa Rica Coffee Profile
It sets the tone for the quality of Costa Rican coffee, that it is illegal to sell coffee that isn’t 100% Arabica coffee. When bad coffee is against the law, you know you’re in safe hands buying freshly roasted Costa Rican coffee here in the U.K.
Coffee plants require very precise altitude and climate conditions in order to grow. This is why you would struggle to grow it in your greenhouse, and why certain parts of the planet are so famous for their production. Costa Rica is warm and very mountainous. The incredible Arabica coffee was almost inevitable.
Much like the high-quality coffee from Brazil, Costa Rica is not reliant on just one region of the country to produce all of its coffee. Costa Rica has a total of 8 perfect coffee growing regions. These are Valle Occidental, Tres Rios, Turrialba, Brunca, Orosi, Tarrazu, Valle Central and Guanacaste. This means variety of coffee and means that if one area of Costa Rica suffers a bad growing year, the quality of coffee coming from the country can remain at a high standard.
Coffee was first grown in Costs Rica towards the end of the 1700s. This first Arabica coffee plant was grown in the Valle Central. This particular region has fertile soils and a very high altitude, meaning high-quality coffee from the very start.
Costa Rican coffee is typically:
- Round bodied
- Bright acidity
- Citrussy in flavour
- Harvested between December and February
Costa Rican coffee sounding appealing? Try some by visiting our coffees page!
5 REASONS WHY COSTA RICAN COFFEE IS THE BEST – Café Britt (cafebritt.com)