Coffee varieties Coffee growing Coffee harvesting and processing

The weak acid fertile soil under volcanic gestation, obvious dry and wet seasons, high temperature and sufficient precipitation provide excellent conditions for coffee cultivation.

Costa Rican Coffee

coffee varieties

100% Arabica. In 1989, in a rare move, a national ban on Robusta cultivation was passed, which was extended to boycott cartimor varieties. See more caturra, catuai.

Coffee harvesting and processing

Hand picked. Harvest time is from August to April, depending on the altitude of the producing area.

Traditional water treatment.

Sun drying. It usually takes about 7 days to reduce the water content to 12%, and it is stored in the warehouse with shell beans. There are also machine dryers that can shorten the drying time to 24 hours. Machine drying is suspected of affecting flavor.

Costa Rican Coffee

Coffee grade

According to the altitude of the producing area, the beans are graded according to the density:

Hard bean hard bean

medium bean

In general, altitude is positively correlated with density. In high altitude areas, the temperature is low, the coffee fruit grows slowly and the density is high; in low altitude areas, the coffee fruit grows faster and the density is low.

Costa Rican Coffee

coffee producing areas

Currently divided into 8 major production areas,

The most famous. Known as the Bordeaux of Costa Rica

Tarasu is located in the province of San Jose, where the capital is located, southeast of the capital San Jose.

The area is an important coffee producing area. 2014, COE Contest, 17 out of 23 ranked beans from Tarasu., English, so also known as "Three Rivers", has fertile soil created by the Irazu volcano, located about 12km north of the capital San Jose.

coffee organization

Costa Rica's National Coffee Institute (iCAF)