Why does coffee grow so well in Costa Rica?

We have different tastes, especially when it comes to coffee. Some people prefer the strong flavour of African varieties, others appreciate the mildness of Colombian harvests and still others are ready to defend the allure of Cuban beans. But most coffee lovers can't resist the lure of Costa Rican coffee. This Central American country has long supplied high-quality beans to many countries around the world. What is special about Costa Rican coffee and why is it so highly valued?

The first coffee trees appeared in Costa Rica at the end of the 18th century. They were planted in the central part of the country. After a few years, it became clear that the climate and the fertile soil were ideal for coffee growing. Since then, the aromatic grain has confidently occupied a key position in the country's economy.
Today, Costa Rica's coffee plantations consist of 400 million coffee trees. All of them are Arabica varieties, and it is illegal to grow robusta trees in the country. Most plantations have gradually moved to the highlands and now the best coffees in Costa Rica are grown from 900m above sea level.

Costa Rica has only two types of seasons throughout the year - dry and rainy - but both provide a constant ambient temperature - every day is perfect for growing coffee beans. In addition, the mountain soil is rich in volcanic ash, which acts as a good fertiliser and coffee beans absolutely thrive in Costa Rica's mountain landscapes.
The coffee harvesting season is once a year, from October to March. During this season, the mature coffee beans are carefully harvested and sent to processing centres.

Costa Rica currently processes its coffee using one of three methods: natural, washed or honey:

Natural: mature coffee beans are dried to separate the pulp from the seeds. The natural method creates unique flavour profiles and reduces processing costs.
Washed: most coffee beans are processed by washing. In this method, the coffee berries are washed in a grinder using high-pressure water to remove the pulp from the seeds.
Honey: this treatment is a middle way between the natural and the washed methods. In honey processing, part of the fruit is removed from the coffee beans by washing, while the rest is dried, during which the beans are gradually separated from the pulp.

Coffee varieties and regions

Costa Rica has about the same popularity of Arabica varieties as other Central American regions.
Among the old varieties, Bourbon is predominant, Caturra is also cultivated, as is Catuai, known for its abundant yield. Of the varieties that are not typical hybrids, Villasarcha and Villalobos are notable.
Costa Rican coffee is distinguished not so much by its varieties as by its growing regions. It is the characteristics of the soil in each region that give the fruit of the coffee tree its unique flavour. Costa Rica has six main coffee producing zones:

Tarazzu - a third of the total annual harvest is grown in this region. The plantations are located on high mountain slopes, between 1 200 and 1 700 metres above sea level. Changes in temperature and soil conditions help the polysaccharides to accumulate in the coffee beans. Tarazzu coffee is characterised by its bright chocolate notes, sweet aftertaste, good strength and relatively mild fruity acidity.
Western Valley - trees are planted at an altitude of 1200-1700 metres above sea level, overshadowed by fruit tree plantations. The coffee from this area has a rich, multi-layered flavour. In addition to the traditional chocolate notes, there are accents of banana, peach, vanilla and honey. The beverage is strong, balanced and has a bright aftertaste.
Central Valley - the oldest plantations are located here at an altitude of between 1000 and 1400 metres above sea level. The warm and humid climate helps to produce a bountiful harvest. Coffee from Central Valley plantations has a good balance of flavour and a warm, honey aroma.
Tres Rios - warm winds from the Pacific Ocean, volcanic soil rich in organic matter, give the beans a deep, strong flavour. The ripe beans have a slightly bluish tinge, reminiscent of the famous Blue Mountain variety.
Brunca - this southern region has a high yield. The region accounts for around 20% of the country's harvest. The coffee has a delicate, complex flavour with various fruity notes. The higher up the plantation, the more citrus notes appear in the finished beverage.
Turrialba - planted at different altitudes, the beans have a delicate flavour and a sweet aroma, with strong notes of chocolate and fruit.

Coffee from Costa Rica is always fragrant, full of pure flavour and refinement. Each coffee plantation in Costa Rica is a combination of time-honoured processing methods and modern technology. All the highest standards of quality are met.