Gourmet
Costa Rica
Costa Rica began its relationship with coffee in the 18th century when it was brought over from Ethiopia. Since then it has become a renowned national export, known for its unique flavor and aroma, derived from the unique geography of the country. A land with high altitudes and damp tropical climates, Costa Rica's soil has the additional characteristic of being impacted by volcanic eruptions, which has enriched the coffee with nutrients and flavor. The major coffee growing region is Tarrazu, near the capital of San Jose, which is encompassed by mountains and valleys. The Arabica that is produced is clean, balanced and softly acidic. Its flavor is bright with a hint of fruity citrus as well as a light chocolate sensation.
Growing Costa Rica
Reference notes on the crop itself. Lot-level detail is confirmed with the desk coffee by coffee.
- Harvest
- Concentrated November to February. Picking can start around August at the lowest altitudes in the south and run to about May in the highest areas.source
- Altitude
- About 600 to 1,900 m across the eight regions. ICAFE splits the country into low zones below 1,000 m and high zones above 1,200 m; Turrialba plantings start around 600 m and Los Santos runs 1,200 to 1,900 m.source
- Varietals
- Caturra and Catuaí are the two main varieties, alongside Bourbon, Villa Sarchí, Villalobos and Geishasource
- Processing
- Washed, honey (commonly designated white, yellow, red and black) and naturalsource
- Growing regions
- Valle Central, Valle Occidental, Los Santos (Tarrazú), Tres Ríos, Orosi, Turrialba, Brunca and Guanacastesource
Costa Rica on the offer list
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