Costa Rica is the only country in the world which has issued an executive order (N°19302-MAG, 4 December 1989) banning the production of any variety of coffee other than Arabica. This standard is made possible by the expertise, experience and favorable physical conditions which converge in this remarkable land.
Costa Rica coffee is grown in volcanic and low-acidic fertile soil, conditions ideal for production. More than 80% of the coffee area is located between 800 and 1,600 meters (2,625 feet-5,250 feet) above sea level and in temperatures between 17 and 28ºC(62.6ºF-82.4ºF), with annual precipitation between 2,000 and 3,000 millimeters (79 inches-118 inches).
100% of Costa Rica coffee comes from the Arabica specie, the Caturra and Catuaí varieties, which produce a high quality bean and a cup with better organoleptic characteristics: pleasant, aromatic, and select. The planting of coffee Robusta has been prohibited by law since 1989 because of its inferior cup quality. In addition, the Catimores have stopped being cultivated, on a large scale, to preserve cup quality.
The goal of Costa Rica’s coffee growing sector is to continue improving bean sales while adhering to its strategy of “quality, not quantity”; to always provide increasing value to our coffee and to increasingly provide the local market with quality coffee.
The manual and selective method of picking is used: only ripe berries are selected (at optimal ripeness); this allows the coffee to be more easily washed. Each Costa Rican coffee region signed a Quality Improvement Agreement in which the owners of the processing plants have committed to receive and process only ripe fruit, which guarantees better cup quality.
Today Costa Rican coffee is grown in 8 production zones: Brunca, Turrialba, Tres Ríos, Orosi, Tarrazú, the Central and Western Valleys and Guanacaste.
The Costa Rican coffee sector only uses wet processing, in which the removal of the pulp is done the same day that it is harvested. Also, the classification and cleaning, after removing the pulp, is done before the fermenting process, with the idea of eliminating the remaining pulp and removing possible defective beans.
The sun-dry method is used in the Costa Rican process, one of the more preferred systems of the demanding world markets; the process lasts 7 days.
Select the variety of coffee from Costa Rica you need:
COFFEE PRODUCING REGIONS OF COSTA RICA
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100% of our coffee comes from the Arabica specie, the Caturra and Catuaí varieties, which produce a high quality bean and a cup with better organoleptic characteristics: pleasant, aromatic, and select. Our coffee is grown in volcanic and low-acidic fertile soil, conditions ideal for production. See more