Costa Rican Coffee

Costa Rican coffee is among the very best in the world with strong, well balanced and pleasant flavors not forgetting the amusing aromas. The country exports about more than eighty percent of their produce. The aroma is either fragrant, brown sugar or intense.

Top Costa Rican Coffees

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Teasia Coffee, Single Origin, Costa Rica Roasted Whole Bean, Medium Fresh Roast, 2-Pound Bag
  • SINGLE ORIGIN - 100% COSTA RICA COFFEE: Coffee from the interior mountains of Costa Rica are known to be relatively heavy-bodied with a complex and fragrant aroma. It is grown in high altitutes and has a lively taste with high acidity.
  • CUPPING NOTES: Smooth body with high acidity - chocolate flavor is highlighted with caramelized sugars with surprising hints of tangerine and cantaloupe.
  • PROCESSING AND ROAST LEVEL: Beans are wet-processed (or washed), where the fruit covering the beans is removed before they are dried, to ensure a clean taste and bright acidity. Our Tanzania Peaberry beans are then given a Medium roast by one of Teasia's artisanal roasters.
  • FRESH SPECIALTY ROASTED COFFEE: We roast all our beans in small batches using the most advanced (and environmentally friendly) technology available to develop the unique characteristics and flavor profiles of each coffee bean. All freshly roasted beans are packed and sealed within 24 hours to ensure maximum freshness and quality.
  • STORAGE AND BREWING: To preserve your beans' fresh roasted flavor for as long as possible, we recommend they be stored in an air-tight container (or very tightly seal the bag it comes in), and keep it at room temperature. Avoid light to compromise the taste of your coffee, keep them in a dark and cool location. For best results, we recommend grinding your Teasia coffee no more than 15 minutes prior to brewing!

Costa Rican Coffee

Costa Rica coffee is known for its uniqueness and high level grade. Functional and good solid infrastructure along with the correct conditions for coffee farming enable the Costa Rican farmers to cultivate and process their coffee up to selling and exporting without much struggle. Costa Rica is not among the bulk coffee producing countries but take pride in producing noble coffee than other countries. The Costa Rican coffee is best when freshly roasted rather than branded.

Species of coffee produced in Costa Rica

No cheap and lower quality caffeinated Robusta beans is produced and is illegal to do so. The nation burned growing of the variety to encourage Arabica beans production which is more valuable and liked across the globe. Interesting fact is that Arabica is sensitive to changes due to weather patterns pests where else Robusta prevail almost any other condition. Since Robusta farming is illegal the farmers have no option but deal with Arabica farming. This in turn resulted to the country producing only the best.

Peaberry Costa Rican beans

Only the best coffee beans from only the best trees are picked which basically represent just 5% thus giving the best to consumers. Therefore a cup of this variety is strong with pleasant flavors that are well balanced.

Costa Rican coffee tastes

The flavors of the nations coffee vary mostly according with the method of processing and region where it is grown. Washed coffee beans are characterized by mild and clean finished taste, chocolaty and milk or/and honey flavor hints with smooth and very bright fruit properties.

The natural processed coffee has fruit properties like that of grapes, berries and citrus with syrupy body. The product of honey processing is low acid, sweet flavor with molasses and honey notes with fruitier aspect. Honey coffee is the sweetest of all.

Coffee producing regions in Costa Rica

The best renowned Costa Rican coffee comes from is produced in the Tarrazu region controlling about 35 percent of the total produce. La minita is the most famous variety from this region all over the world with the farm providing distinguished coffee every year.

Another famous coffee farming region in this country is the Doka estate located on Poas volcano slopes along the central valley. This refine provides one of the best coffee grade and flavor in the country. To motivate its regions to provide good coffee, the nation holds an Excellency cup each year to identify the top coffee.

Coffee growing regions in Costa Rica are characterized by high altitudes, rich volcanic soils and magnificent weather: morning sunshine and afternoon rainfall. More than about 80 percent of coffee growing zones enjoy this conditions which are almost perfect.

Below are the eight coffee producing regions in Costa Rica

  1. Tarrazu
  2. Orosi
  3. Wet valley
  4. Tres Rio
  5. Brunca
  6. Central valley
  7. Guanacaste
  8. Central valley

 

Methods used for processing coffee in Costa Rica

1. Naturally processed- this method becoming a favorite with most farmers since the cost is high for getting water for washed method.

2. Washed- the biggest percent of coffee produced across the globe is processed through washing. The cherry is put into wetting mills and the fruit is forced out using machines and water.

3. Honey processing intermediate between natural and washed method. On the outset of the berries, only part of the fruit is eliminated from the beans and the remaining part dry with the bean. Product for this method is more sweet and sparkling flavor.

The coffee growers in costa Rica usually leaves the fruit on for longer periods allowing it to get a lot of properties from the fruit as possible (natural coffee processing).

How to roast the Costa Rican coffee

1. Light roast: the flavor have hint of molasses, grape or honey. The taste is very sweet with mild acidic character and tastes very clean. The best way to bring out all this flavors is to brew using a paper filter.

2. Medium roast:  this method mostly highlight full bode properties and the great ever sweetness.

3. Dark roast: produces a fine nice full of flavor product. This method gives an excellent clean and pleasant coffee characterized by great aroma.

Major Costa Rican coffee brewing types

Like every other brewing method available in the world sits well with Costa Rica coffee. This is highly attributed by the fact that most of the Costa Rican coffee is processed through washing. Example of the common methods is the pour over (filter brew) and lighter roaster. This method brings out the mild acidity aspect of the coffee. This of cause produces the finest, perky and clean cup of coffee from Costa Rica.

Other methods include automatic dripper and French press which are great for dark roast or medium brew. Espresso is suitable for a medium roast cup of Costa Rican coffee.

It is Important to note the following about Costa Rica coffee

Coffee production in Costa Rica is more advanced than in any other coffee growing nation in the world thanks to the Costa Rica national organization (Icafe). The association established a tax to be charged on all the countries coffee beans exports to fund itself. Only about 10 percent of Costa Rica population participates in coffee farming. Small scale farming is popular in the country as compared to large plantations.

Unlike other regions where all grades of coffee are mixed together, farmers in Costa Rica got the option of having their coffee beans milled at private millers. These millers separate the coffee according to specialty making it easier for buyers to have variety of their choice. Farmers are able to sell at varying prices according to quality.

The varieties of Arabica coffee grown is Caturra, Gesha, Villa Sarch, Bourbon, Typica and Villalobos. Coffee is harvested during December to February period. Elevation of growing area is about 1200- 1800m above MSL.

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