Costa Rica is the only country in the world where it is actually illegal to produce any type of coffee other than 100% Arabica—the highest quality of coffee beans. A law was passed in 1989 prohibiting the planting of low-quality beans, encouraging Costa Rican farmers to pursue true excellence.
Depending on growing conditions, coffee beans from different areas can carry very distinct flavors. To get the most unique coffee flavors, you may want to try single-origin beans, which grow in just one region. Costa Rica’s most famous coffee-growing region is called Tarrazu. These distinctive beans grow between 4,000 and 6,000 feet of altitude. This high-altitude area produces 35% of Costa Rica’s coffee, and 95% of that coffee is certified SHB, or Strictly Hard Bean. SHB coffee grows at over 4,500 feet in elevation. At that altitude, these plants grow more slowly, forming dense, flavorful beans. Though you’ll pay a premium, if you’re looking for amazing flavor, you may want to keep an eye out for SHB certifications and beans from the Tarrazu area.
The Tarrazu region produces some of the best Costa Rican coffee around on a consistent basis. The capital of San Marcos is around 1,350 meters above sea level but the surrounding mountains go up to 1,700 meters, allowing for very high altitudes and the development of the very best coffees. The Tarrazu region is located in the country's interior mountains, with a minimum altitude of 1,200 meters, and the best coffees from this area is known to be relatively heavy-bodied, exhibiting a complex aroma. Nearly all Tarrazu coffees are Strictly High Grown.
Alajuela is located towards the Northern-Central region of Costa Rica, and is known for its steep slopes with altitudes ranging from 100 to 2,600 meters. The majority of the coffee is grown and harvested from 1,200 to 1,600 meters and known for its apple and apricot flavor. Caturra and Catuai are the primary varietals.
The Cartago region is nearly dead-center of Costa Rica in the valle Del Guarco. The Cartago region grows coffee primarily between 1,200 and 1,650 meters and tasting notes indicate it has great spice and nutty flavor. Caturra and Catuai are the primary varietals.
Micromills have also been at the forefront of the processing innovations that have put Costa Rican coffees in the spotlight over the past decade: Honey processing, a kind of hybrid of a washed and pulped-natural process that originated in Costa Rica, has been more and more popular and prevalent among fine, lot-separated specialty coffees, though the term “honey” and its variations will vary from mill to mill based on their techniques. At some mills, the type of honey process (typically yellow, red, or black) is achieved by removing a certain percentage of the mucilage before the coffee is dried; other mills leave 100% of the mucilage on all their honey coffees, and instead modify the drying technique to create the various honey style.
Central Valley: The most populated area in Costa Rica, and the heart of its coffee industry can also be found here. The combination of drastic weather changes, distinct dry and rainy seasons, frequent rains, and volcanic soil within the area make for hard, excellent-quality beans. Characteristics of a Central Valley brew include a balanced body and tastes of fruit, with subtle notes of chocolate and a trace of honey in its aroma. West Valley: Accounting for nearly a quarter of Costa Rica’s total coffee production.
West Valley is home to several microclimates and subregions all dedicated to cultivation of HB, GHB, and SHB coffee (Hard Bean, Good Hard Bean, and Strictly Hard Bean). Elevation ranges from 1,200 to 1,700 meters and the main varieties grown are Caturra and Catuaí. The West Valley is also home to Naranjo, so named for its orange groves and now well-known for its superb coffee. A coffee bean from here has won the Cup of Excellence for four years. The flavor of a West Valley-grown coffee is diverse and varied, from simple, classic chocolate to more nuanced flavor profiles that include fruit like peach and orange, vanilla, and/or honey.
Tres Rios: As with the Central Valley region, the Irazu Volcano enriches the soils of Tres Rios, a region just east of San José. Tres Rios stands out due to its weather patterns and two distinct seasons, which positively affects the quality of the resulting coffee beans. Despite being Costa Rica’s smallest coffee region, many Tres Rios coffees are considered among the best in the world. Coffees grown in Tres Rios are mild and have a bright, tempered acidity and sweet taste.
Tarrazú: Costa Rica’s largest and most famous coffee region is nestled within the country’s inner mountains and accounts for nearly 35% of the total production. Tarrazú grows refined, highly acidic coffees with nuanced aromas and equally complex, rich flavor profiles of dried fruit, vanilla, and chocolate. SHB-quality Caturra is the main variety grown on the region’s mostly small farms. The purity of Tarrazú coffee is thanks to the innovative coffee cultivation and processing methods/technology that the region utilizes.
Brunca: Accounting for about one-fifth of the country’s total production, Brunca is a mid-elevation region that cultivates coffee from altitudes of 800 to 1,200 meters. Most of the crops grown here are of the acceptable HB quality, but decent-quality specialty coffee can be found in Brunca’s highest elevations.
Turrialba, Orosi, and Guanacaste: About five percent of Costa Rica’s coffee production is split among these three remaining regions. Coffees here are grown at lower elevations – at around 600 to 900 meters – and are thus milder, being less acidic and lighter in body.
