Costa Rica

  • PROCESSING: Washed, Natural, Honey
  • HARVEST PERIOD: October – March.
  • ARRIVAL PERIOD: April – July.
  • ANNUAL COFFEE PRODUCTION: 1.3 – 1.7 million bags.

Costa Rican coffee is among the most consistent in the world in terms of processing and quality. Mid-elevation offerings tend to be clean and sweet, with citrus notes predominating. Higher elevation coffees are denser and more assertive, with dried fruit and caramel notes.

Growing Regions

Tarrazu

Tarrzu is the most productive (roughly 35% of the total) region in Costa Rica. Tarrazu coffee is grown at altitudes of 1100-1800 meters and is noted to be extremely clean. Production ranges from large commercial fincas to family-owned microlots.

Tres Rios

The coffee plantations are located at an altitude range of 1250-1560 meters. Though the smallest growing region in Costa Rica, Tres Rios coffees are known for refinement and complexity and are among the country’s most sought after.

West Valley

About a quarter of the nation’s production comes from West Valley, grown at elevations of 900-1400 meters. Many of the best mills in Costa Rica are in West Valley, which has produced numerous Cup of Excellence winners.

Central Valley

The Central Valley is notable for its distinct rainy and dry seasons. It accounts for about 15% of Costa Rica’s coffee production.