COSTA RICAN COFFEE BEANS

A highly rated 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 sea level
• Region: Tarrazu
• Arabica Variety: Typica, Caturra, Catuai, Villa Sarchi, Bourbon, Gesha, Villalobos
• 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, leading to great coffee reviews. The reputation has also resulted it being introduced to Starbucks under their “reserve” program. Its defining tasting notes include a brown-sugary sweetness, citrusy notes and apricot-like fruity flavors.

When buying Costa Rican coffees for home use, we recommend getting whole bean, fresh roasted coffees direct from coffee roasters. Buying a branded product that sat on a shelf for weeks or months at a grocery store or in Amazon’s warehouses will be relatively bland and stale, not allowing you to experience the full flavors of these premium coffees.

COSTA RICA COFFEE GROWING REGIONS

Costa Rica is a relatively narrow country flanked on both sides by oceans, with long coast lines, but still reaches ideal coffee growing elevations.

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, with a minimum altitude of 1,200 meters, and the best coffees from this area is known to be relatively heavy-bodied, exhibiting a complex aroma. Nearly all Tarrazu coffees are Strictly High Grown.

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.

COSTA RICA “ALAJUELA” COFFEE

Alajuela is located towards the Northern-Central region of Costa Rica, and is known for its steep slopes with altitudes ranging from 100 to 2,600 meters. The majority of the coffee is grown and harvested from 1,200 to 1,600 meters and known for its apple and apricot flavor. Caturra and Catuai are the primary varietals.

Source: ESPRESSOCOFFEEGUIDE.COM