EXPORT BAG SIZE: 69 kg (152.12 lbs)

BOTANICAL SPECIES: Arabica

MAIN PRODUCING REGIONS:

Tarrazú, Brunca, Guanacaste, West Valley, Central Valley, Turrialba, Orosi

GENETIC VARIETIES: Mundo Novo, Villa Sarchi, Catuai, Caturra

ANNUAL PRODUCTION QUANTITY: Around 1.5 million bags

HARVEST PERIOD: November – April

PROCESSING METHODS: Fully washed, Pulped Natural (Honey,) Natural

ARRIVAL IN NORTH AMERICA.: March – July

Origins

Coffee plants were first brought to Costa Rica from Cuba in 1779, commercial cultivation began in 1808, and the first coffee exports from Costa Rica were in 1820. Costa Rica is credited with being the first country in Central America to commercially produce coffee, with the first shipments to the U.S. in 1860. The coffee sector has been vital in the development of Costa Rica’s infrastructure and economy.

In the last several decades, a number of coffee-producing regions in Costa Rica have seen diminished production, as the value of land in areas of high population density rises dramatically. Increasingly, Costa Rican coffee growers have a difficult choice between maintaining a family tradition of growing coffee or cashing in on the real estate boom.

Profile

Today, Costa Rica coffee is a mainstay in coffee specialty markets in Canada and around the world, prized for its lively acidity, light body, and delicate aromatics, and utilized often for its consistently high quality.

Our Recommendation

Since most of our the roasts lean more towards the light side, Costa Rica roasts sit firmly in the middle. We would recommend trying a cup of our medium roasted Pour Overs.

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