Costa Rica in the Coffee Market
Costa Rica is one of the most renowned origins for Specialty Coffee. Although the country is relatively small, coffee from Costa Rica enjoys an excellent international reputation. The focus is clearly on quality rather than quantity. For many years now, the cultivation of Robusta has been legally prohibited – only 100% Arabica is grown. Strict quality standards, modern processing methods, and a high degree of transparency characterize the country's coffee sector.
Cultivation and Harvest
Coffee cultivation is concentrated in several well-defined regions such as Tarrazú, Central Valley, and West Valley. Plantations are usually located at altitudes between 1,200 and 1,800 meters, which promotes the slow ripening of coffee cherries and high aromatic density.
The harvest season usually begins in November and lasts until March. Harvesting is predominantly done by hand, as the steep slopes and small-scale farms hardly allow for the use of machinery. Selective hand-picking ensures that only ripe cherries are picked – an important basis for consistently high quality.
Processing and Preparation
Costa Rica is considered a pioneer in innovative processing methods. Particularly common are:
- Washed (Fully Washed): Clear, clean, and structured in taste
- Honey Processing: Part of the fruit pulp remains on the bean, providing more sweetness and body
- Natural (less common): Fruity and intense
Drying often takes place on raised beds (African Beds) or concrete patios. Many mills now work on a micro-batch basis, allowing precise control of each individual lot.
