Table of Contents
- Costa Rican Coffee in The Global Market
- The Altitudes of Coffee-Growing Regions in Costa Rica
- Coffee Varieties Growing in Costa Rica
- Home of Honey Process
Costa Rican Coffee in The Global Market
Costa Rican coffee has a significant global export position and a reputation for producing high-quality, premium coffee beans. The country is renowned for its well-established coffee industry, which has contributed to the country’s economy and international recognition.
Costa Rica plays significant role in the world’s coffee producing and repeatedly ranks top 20 exporters worldwide. While it might not be among the largest coffee producers in terms of volume like Brazil or Vietnam, it has carved out a niche for itself in the specialty coffee market due to its emphasis on quality over quantity. Therefore, Costa Rican coffee production is characterised by a focus on specialty and gourmet beans, which are often grown at higher elevations in volcanic soil. This combination of altitude, climate, and soil contributes to the distinct flavours found in Costa Rican coffee.
The Altitudes of Coffee-Growing Regions in Costa Rica
Costa Rica is divided into several coffee-growing regions, each with its own unique microclimate, altitude, and flavour profiles. Here are some popular coffee-growing regions in Costa Rica along with their approximate altitudes:
| Regions | Altitudes (in masl) | Flavour Profile |
| Brunca | 800 ~ 1,600 | balanced profile, nutty and chocolatey undertones |
| Orosi | 1200 ~ 1700 | bright acidity, medium body, and hints of fruit, spice, and chocolate |
| Tarrazú | 1200 ~ 1900 | distinct acidity, full body, and often floral and fruity notes |
| Tres Ríos | 1200 ~ 1700 | bright acidity, medium body, citrus, chocolate, and nutty notes |
| Turrialba | 700 ~ 1600 | generally bright acidity, medium body, floral notes, and fruity undertones |
| Valle Central | 1200 ~ 1800 | balanced flavours and bright acidity |
| Valle Occidental | 900 ~ 1600 | combination of fruit and chocolate notes |
Coffee Varieties Growing in Costa Rica
Costa Rica is known for growing a variety of coffee cultivars, each with its own unique flavour profile, characteristics, and adaptability to different microclimates. Here are some of the coffee varieties commonly grown in Costa Rica:
- Caturra: A natural mutation of the Bourbon variety, Caturra is known for its compact growth habit, making it well-suited for high-altitude regions. It typically produces a smooth and mild cup with balanced acidity and sweetness.
- Catuai: A hybrid between Mundo Novo and Caturra. Catuai is favoured for its resistance to wind and rain, making it suitable for various growing conditions. It often produces a bright cup with medium body and good acidity.
- Villa Sarchi: Named after the town of Sarchi in Costa Rica, this variety is a dwarf mutation of the Bourbon plant. Villa Sarchi is known for its ability to produce good yields of high-quality beans, with a balanced cup profile featuring bright acidity and pleasant sweetness.
- Geisha (Gesha): Originally from Ethiopia, the Geisha variety has gained international fame for its unique and complex flavour profile. In Costa Rica, Geisha often showcases floral and fruity notes, along with a distinctive aromatic quality.
- SL28 and SL34: While these varieties are more commonly associated with Kenya, they are also grown in Costa Rica. SL28 and SL34 are known for their bold and intense flavours, often exhibiting bright acidity and fruity undertones.
Home of Honey Process
Costa Rica is renowned as a hub for the honey process in coffee, even though the method wasn’t originated here. Its association arises from being a pioneer in embracing and refining this unique processing approach. Costa Rican coffee producers introduced diverse honey process variations, such as white, yellow, red, and black honey. With a focus on quality and meticulous attention, they elevated the coffee’s flavour profile, resulting in recognition and awards on the international stage. Through both tourism and education, Costa Rica has showcased its expertise, solidifying its position as a significant player in the world of honey-processed coffees and underlining the country’s dedication to coffee innovation.
Conclusion
As we bid farewell to the captivating realm of Costa Rican coffee, we are reminded that its essence reaches far beyond the borders of its lush landscapes. With every sip, we savour not just a brew, but a symphony of flavours born from a land where coffee is not just a commodity, but a cherished tradition, a reflection of nature’s beauty, and a source of inspiration that continues to captivate hearts and palates alike.
Leave a Reply