ORIGIN SERIES: COSTA RICA

Origin Series delves into coffee-growing regions around the world and turns you into a knowledgeable coffee snob. This time, we take you to volcanic Costa Rica, a Central American country that produces less than 1% of the world’s coffee, but has earned a reputation for producing some of the world's finest.

Coffee was introduced to Costa Rica in the late 18th century by Spanish settlers, who recognised the region's potential with its rich volcanic soil and ideal climate.

By the early 19th century, coffee cultivation was thriving, strongly encouraged by the government, which offered land to potential coffee growers and other incentives.

The 20th century brought about change. By the 1900s, other players entered the Central & South American coffee growing market - Brazil, then neighbouring Honduras & Guatemala, causing price fluctuations for Costa Rican growers. During World War II, England stopped buying coffee from Costa Rica, although it had been its #1 supplier. Then in the 1980s, coffee trees were hit by disease spreading across Central America, killing millions of plants. Production picked back up, but the price never fully recovered.

Most of Costa Rica's coffee is grown on small family-owned farms, often referred to as "fincas." 90% of Costa Rica’s coffee comes from smallholder farms smaller than 5 hectars. These farms are typically located in the highlands, where the elevation, climate, and soil conditions are ideal for growing Arabica coffee.

The coffee cherries are usually handpicked, ensuring that only the ripest fruit is harvested. The cherries are usually processed at beneficios, or coffee mills.

Costa Rica is credited for the honey processing method, born out of necessity. Traditionally, farmers would use the washed process method, which uses water to remove the mucilage still attached to the coffee bean after depulping (Costa Rica was even a pioneer in innovative wet mills). But following an earthquake in 2008, which led to shortages and water conservation measures, farmers had to rethink coffee processing and came up with honey processing. The coffee cherries are pulped but dried with variying amounts of mucilage left, which uses less water and tends to enhance the sweetness.

Costa Rica's coffee-growing regions are scattered across the country's highlands, each with its unique microclimate and soil composition, contributing to a wide range of flavor profiles. Key regions include:

• Tarrazú: Costa Rica’s largest coffee region, located in the inner mounains and known for its high elevations and cool climate. Beans from Tarrazú are known for their bright acidity, full body, and complex flavors, often featuring citrus and floral notes. The region encourages innovative growing and processing methods, which creates
• Central Valley: This region is the historical heart of Costa Rican coffee production. It offers a balanced cup with a mix of fruity, chocolatey, and nutty flavors, thanks to its volcanic soil and distinct but moderate climate.
• West Valley: Renowned for its sweet and fruity coffee, the West Valley benefits from a mix of volcanic and alluvial soils, producing beans with distinct berry and stone fruit notes.
• Tres Ríos: Often compared to wines from Bordeaux, coffee from Tres Ríos is rich and well-balanced, with a smooth body and subtle acidity, complemented by chocolate and nutty undertones.
• Brunca: This southern region produces coffee with a slightly lower and milder acidity, due to its relatively lower growing elevation (600-900 masl) characterized by sweet, caramel, and chocolate flavors.

True to its innovative reputation, Costa Rica is now home to rare and experimental varieties alongside local genetic mutations. The most common varieties grown include:

• Caturra: A mutation of Bourbon, Caturra is known for its bright acidity and clean, balanced flavor profile. It thrives in the high-altitude regions of Costa Rica.
• Catuai: A hybrid of Mundo Novo and Caturra, Catuai is prized for its high yield and resistance to strong winds and heavy rains. It produces a cup with good acidity, sweetness, and a balanced body.
• Villa Sarchi: A local mutation of Bourbon found in the West Valley, Villa Sarchi is known for its excellent cup quality, with vibrant acidity and sweet, floral notes.
• SL28: Originally from Kenya, SL28 has been introduced to some farms in Costa Rica for its potential to produce exceptional coffee with complex fruity and wine-like flavors.
• Geisha: An heirloom variety hailing from Ethiopia, Geisha has gained popularity in Costa Rica for its outstanding quality. Geisha beans are known for their distinct floral and jasmine notes, bright acidity, and tea-like body.
  
  

Costa Rican coffees are celebrated for their diverse, complex and vibrant flavor profiles, which vary depending on the region and variety. In the cup, you can expect a well-balanced coffee with a bright acidity, medium to full creamy body, and a complex array of flavors.

Common flavor notes include citrus fruits, tropical fruits, red berries, chocolate, nuts, and floral undertones. The country's dedication to quality and sustainable farming practices ensures that each cup of Costa Rican coffee delivers a delightful and memorable experience for coffee lovers around the world.

 

Origin: Costa Rica, Tarrazú
Farm: Finca El Cedral
Farmer: Alfredo Monge
Variety: Red Catuai
Processing: Washed
Altitude: 1,800 masl
Roast Profile: Filter, light 
Flavour notes: White Nectarine, Lemon Loaf, Yoghurt
Recommended use: Filter, Aeropress, plunger

Stay tuned for more stories from our Origin Series as we continue to explore the diverse world of specialty coffee.