Origin History
Coffee arrived in Costa Rica in the late 1700s, likely from Cuba and quickly became the country’s top export. Traditional Costa Rican coffee is known as "aguas de medias" or "sock water," named after the sock-like filter used to brew it. Coffee from Costa Rica is often earthy and herbaceous, with hints of citrus, tropical fruit and brown sugar. Costa Rica is also known for producing only Arabica beans, with Robusta coffee banned for its bitter flavour.
The country's perfect growing conditions are complemented by a harvest season from October to March, with most coffee being hand-picked due to the steep terrain. Costa Rica even pioneered the "honey" processing method, where part of the coffee cherry’s mucilage is left on the bean for a sweeter, more complex flavour. Costa Rica is divided into eight coffee-growing regions, each producing unique flavours. The Tarrazu region, in particular, is famous for its premium coffee, often with notes of dark chocolate and grapefruit. Despite its small size, Costa Rica produces over 1.5 million bags of coffee each year, with about 90% of it exported globally.
Present Day
Costa Rica, nestled in the heart of Central America, is a country with stunning landscapes and a rich biodiversity. From its lush rainforests and towering volcanoes to its beautiful beaches and prime surfing spots, it has become a top destination for tourists, attracting around 1.5 million visitors each year.
When it comes to coffee, Costa Rica is known for its exceptional quality. The coffee industry is well-regulated by the national body ICAFE, ensuring fair wages and high standards for workers. Though production costs are higher here than in many Latin American countries—around $2 per pound—this has driven farmers to focus on quality rather than quantity. Today, Costa Rica produces some of the most unique and innovative coffees, with micro-lots and experimental processing methods gaining popularity.
Costa Rican coffee, especially from regions like Tarrazu, the Central Valley and Tres Rios, is prized for its complex, bright flavours and smooth body. The country’s rich volcanic soil, ideal climate and high altitudes make it perfect for coffee cultivation. While Costa Rica’s overall coffee production is declining, the rise of speciality coffee is bringing a new level of recognition to the nation’s coffee beans.
For coffee enthusiasts, Costa Rica offers some of the best beans in Latin America and with small, family-run farms producing most of the coffee, there’s a personal connection to the beans you’re sipping.
Coffee Arabica
Caturra
Caturra is a natural mutation of the Bourbon variety and is a hybrid Arabica cultivar. It’s particularly popular in Brazil, Colombia, and Central America, where it thrives at altitudes between 1,200 to 2,000 metres. Caturra is known for its compact growth, which makes it easier to harvest and it generally produces high yields. The flavour profile tends to be well-balanced, with a medium acidity and a smooth, clean cup. Its beans are typically milder in flavour compared to other Arabica cultivars, with a gentle sweetness and hints of chocolate or caramel. However, it is prone to diseases like leaf rust, making it somewhat more delicate to cultivate than other varieties.
Coffee Arabica
Bourboun
Bourbon is a mutation of Arabica discovered on Réunion Island (formerly Bourbon Island) in the 1700s. It produces round, well-balanced beans with a higher concentration of lipids and sugars, which contribute to its smooth, sweet flavour. Bourbon trees grow at moderate altitudes (900-1,500 metres) and its high-quality beans have a more consistent size and shape compared to other Arabicas. Bourbon is particularly susceptible to pests and diseases, which makes it a less reliable producer but highly sought after by coffee connoisseurs. Bourbon is the foundation of many high-end varietals in South America, such as SL28 and Typica.
Coffee Arabica
SL28
Both SL28 and SL34 were developed in Kenya in the 1930s and are offspring of a hybrid between Bourbon and a local variety. These varietals are famous for their bright acidity and complex fruit flavours, particularly berries, citrus and tropical fruits. SL28 tends to have a juicier, wine-like profile, while SL34 is slightly more citrus-forward. They are highly susceptible to coffee diseases like coffee berry disease and leaf rust, but they offer unparalleled flavour complexity when grown in optimal conditions, typically at altitudes above 1,500 metres. The beans have a higher water content, contributing to their vibrant and juicy cup profiles.
Coffee Arabica
Pacamara
Pacamara is a hybrid between the Pacas and Maragogipe varietals. Known for its large beans (sometimes double the size of typical coffee beans), Pacamara is grown predominantly in Central America, particularly in El Salvador and Honduras. This hybrid tends to produce full-bodied, low-acid cups with a flavour profile of chocolate, nut and sometimes berry notes. The plant’s size can be a disadvantage in terms of yield, but its resistance to disease (inherited from Robusta) has made it an attractive choice for many coffee producers. Pacamara's rich and creamy flavour profile makes it a favourite in espresso blends.
Coffee Arabica
Geisha
Geisha (or Gesha) originated in Ethiopia and was first cultivated in Panama in the 1960s. It is one of the rarest and most expensive coffee varietals, prized for its incredibly delicate, floral profile and complex flavours. Geisha’s low-caffeine content (about 1.2%) and high sugar concentration allow for intense sweetness and fruit-forward notes. It requires specific growing conditions, thriving at high altitudes between 1,500 to 2,000 metres. The bean’s elongated shape and large size are also distinctive. Geisha is highly sensitive to environmental changes, which can lead to variations in its flavour profile even within the same growing region.
