Costa Rica: an unknown coffee powerhouse
The Central American country produces one of the best quality Arabica in the world.
Costa Rica is a country in Central America, bordered by the Caribbean and the Pacific and bordered by Nicaragua, Panama and Ecuador. A Spanish colony since the 16th century and an independent state since the mid-19th century, Costa Rica has always been characterized by extremely fertile soils (its name means "Rich Coasts" in Spanish), which gave its agricultural sector a boost. It is one of the few countries in the world without a national army, it shows strong growth and a continuous improvement in its standard of living, and its five million inhabitants belong to a multicultural mosaic of ethnicities and languages.
To coffee lovers, Costa Rica is also known for its extremely high-quality Arabica, found both in espresso blends and as a single-origin selection. The history of the country is also linked to the history of coffee cultivation, which deserves to be known more!
A Brief History of Coffee in Costa Rica
Coffee was first introduced to Costa Rica in 1779, in the Meseta Central region, in which the microclimate and soil were ideal for its cultivation, with coffee trees from Ethiopia. Production was industrialized in the 19th century, after the country's independence, and coffee soon became the country's most profitable agricultural product, surpassing cocoa, tobacco and sugar. Although at first exports were made through neighboring countries, a strong Costa Rican deal with Great Britain strengthened its position in the world coffee market even more, modernizing the production and distribution of coffee and strengthening the country's economy. Through the coffee trade, the country acquires important infrastructure, such as a railway network
Until the middle of the 20th century, coffee cultivation remained one of the most important pillars of the country's economy, but then a combination of various factors (taxation, coffee tree diseases, crisis in green coffee prices worldwide) caused serious shocks.
Today, Costa Rica has eight coffee-producing regions, spread over almost the entire length of the country. Costa Rica is among the 15 biggest "powers" in coffee, with production reaching 90,000 tons per year. The production, which concerns almost exclusively Arabica, is considered of high quality and is in demand, with some areas such as Tarazzu being "fetish" origins for those looking for single-variety coffees.
The Gesha variety, one of the most expensive Arabica varieties in the world, may have originated in Ethiopia and became famous in Panama, but its stopover was the Tarrazu region of Costa Rica, where it was first intensively cultivated and gained popularity. before conquering the specialty espresso scene.
What does Costa Rican coffee taste like?
Naturally, Costa Rican coffee shares its character with Central American coffees. In general, Arabica from the "Rich Coasts" is fruity, "clean", with a balance between acidity and a sense of sweetness. Of course, factors such as the variety of coffee trees, the altitude, but also the processing of the beans can greatly change the profile of the coffee. Notes of chocolate, honey, and citrus acidity are among the most common aromas one will encounter in a cup of espresso with Arabica from Costa Rica.
Four suggestions for quality coffee from Costa Rica, from the Coffees.gr collection!
Ingagi Costa Rica Finca Fatima Red Honey: Single origin 100% Arabica coffee from Costa Rica, from the Tres Milagros farm in the Los Santos area. The beans are processed with the Red Honey hybrid method, and the result is a coffee with a fruity peach, berry and tropical fruit character, which contrasts with the natural milk chocolate sensation.
Magic Drum Single Origin Costa Rica: Single-origin, 100% wet processed Arabica coffee from Costa Rica. An excellent espresso with a velvety feel, with a chocolate character, lifted by notes of nuts but also a touch of citrus acidity in its finish.
Rhodigium Costa Rica Tournon: Single origin, 100% Arabica coffee from the Tournon region in Costa Rica. The coffee trees grow at an altitude of 800 - 1400 meters and the ripe fruits are harvested by hand. In the mouth, it balances between sweetness and acidity, with rich notes of vanilla and honey, but also an exciting aftertaste of caramel and milk chocolate.
Caffe Lab Costa Rica La Pastora: 100% organic Arabica coffee from Costa Rica, from the Tarrazu area. The coffee trees grow at an altitude of 1500 - 1700 meters, belong to the Caturra and Catuai varieties, handpicked by the female collective 74 Mujeres and processed with the Yellow Honey hybrid method. The result is a fruity coffee, with fine citrus acidity and notes of caramel, raspberry and peach.
A sip of espresso is truly magical – as it can transport us to the land of the "Rich Coasts" without moving from our armchair!
