Costa Rican Coffee Beans

A good Costa Rican coffee, typically of the coffee plant varietal Caturra (Coffea arabica var. caturra) and sometimes Catuai, has a great body, often full, and a rich, robust flavor and crisp acidity. In particular the best high-grown coffees of Costa Rica are distinguished, and notable for their good body and fruity and bright acidity with a clean and crisp taste.

  • Growing Altitude: 1200-1800 meters above seal level
  • Region: Tarrazu
  • Arabica Variety: Caturra, Catuai
  • Harvest Period: December – February
  • Milling Process: Washed, Drum Dried
  • Aroma: Intense, Fragrant, Brown Sugar
  • Flavor: Citrus, Tropical Fruit, Apricot
  • Body: Round
  • Acidity: Lively, Bright

Costa Rican coffees are generally believe to have some of the best coffee flavor profiles in south/central America, with high grown altitudes and a pleasant acidity. Its defining flavor profile includes a brown-sugary sweetness, citrusy notes and apricot-like fruity flavors.

Costa Rican Tarrazu Coffee
Costa Rican Tarrazu – Medium Roast

Costa Rica “Tarrazu” Coffee

The Tarrazu region produces some of the best Costa Rican coffee around on a consistent basis. The capital of San Marcos is around 1,350 meters above sea level but the surrounding mountains go up to 1,700 meters, allowing for very high altitudes and the development of the very best coffees. The Tarrazu region is located in the country’s interior mountains, and the best coffees from this area is known to be relatively heavy-bodied, exhibiting a complex aroma.

San Marcos de Tarrazu in particular is known to produce a distinguished coffee. La Minita Coffee Farm in Tarrazu is known for its highly rated arabica coffees.

Costa Rica “Monte Crisol” Coffee

One of Costa Rica’s best coffee’s is Costa Rica Monte Crisol, grown in the country’s West Central Valley. Monte Crisol coffee is known for its sweetness, silky body, and fruity brightness. The brewed coffee also exhibits topnotes of blueberry and has a buttery finish.

Heredia, Alajuela and Tres Rios

Coffees from Costa Rica’s Heredia and Alajuela regions are known for their full body and rich, robust flavor and acidity. Tres Rios is near the coast of the Pacific Ocean and is known to produce bright coffees with a sweet, mild flavor.

Costa Rica Coffee Plant Varietals

Other coffee plant varietals grown in Costa Rica include Caturra (Coffea arabica var. caturra), known to produce a full-bodied, bright coffee, Catuai (Coffea arabica var. catuai) and Mondo Novo (Coffea arabica var. mondo novo).

Costa Rica’s Villa Sarchi varietal (Coffea arabica var. villa sarchi) is derived from the Caturra varietal (Coffea arabica var. caturra) and the Bourbon varietal (Coffea arabica var. bourbon).

Sarchimor and Timor Coffee Plant Varietals

Another coffee plant varietal grown in Costa Rica is known as Sarchimor and is a hybrid between the Timor varietal and the Costa Rican Villa Sarchi varietal (Coffea arabica var. villa sarchi).

Due to traits inherited from the Timor varietal (which is itself a hybrid of Coffea canephora var. robusta and Coffea arabica), Sarchimor has a significant resistance to the coffee disease coffee leaf rust as well as the stem borer. The Sarchimor varietal grows in India as well as Costa Rica.

Costa Rica Green Coffee Grading

The green coffee grading system of Costa Rica coffees is altitude based, and grades by hardness, which is affected by altitude. More precisely, it is affected by how long the coffee cherry (fruit) takes to mature on the coffee plant. In general, higher regions producing denser, and thus harder coffee beans, which are considered better.

Costa Rican coffees are also generally available as Fair Trade and Organic certified. The Rainforest certification is also popular in Costa Rica.

The Costa Rican grading system includes the following classifications: Strictly High Grown (SHG) / Strictly Hard Beans (SHB), which grow higher than 1,200 meters above sea level; Good Hard Beans (GHB), which grow at elevations between 3,300 feet (1,000 meters) and 3,900 feet (1,200 meters), and Medium Hard Beans (MHB), which grow at elevations from 500 meters to 900 meters.

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