Overview & Significance
Costa Rica’s approximately 27,000 coffee growers produce around 1.185 million 60-kilogram bags annually , positioning the country as a quality-focused origin despite representing under 1% of global coffee production . The nation ranks 17th in global coffee production and exports 80% of its crop , though recent challenges have dramatically reduced output. Costa Rican coffee production has seen a sharp 16% decline in 2023/24, yielding only 1.18 million bags and marking the smallest harvest in nearly 100 years .
What sets Costa Rica apart is its unwavering commitment to quality over quantity. The country took coffee quality so seriously that from 1989 to 2018, the government outlawed growing anything but arabica beans , ensuring an exclusive focus on premium arabica cultivation. This dedication has established Costa Rica as a specialty coffee powerhouse, with 38.4 percent of the country’s coffee production destined for the European market and high premiums commanded for its traceability and sustainability standards. The industry spans 93,697 hectares across seven regions and 49 cantons , creating a concentrated ecosystem of quality-focused production.
The country’s coffee sector faces contemporary challenges including labor shortages, weather-related challenges, and the strength of the Costa Rican colón against the US dollar creating unfavorable exchange rates . The number of coffee producers continues to fall, with fewer than 26,000 registered growers in 2023/24—a 46% drop from a decade ago , yet this consolidation has strengthened the focus on specialty markets and micro-mill innovation.
Key Growing Regions
The Los Santos region (including Tarrazú) remains the highest-producing area, followed by Pérez Zeledón . Tarrazú is arguably the most famous coffee region in the country, and in 2019 received a Denomination of Origin certification, a legal distinction that can only be applied to coffees from the area . Correctly pronounced “Tar-ah-zoo,” the Tarrazú growing region is known locally as “Los Santos” because its cantons are named after various saints . The region’s high-altitude farms, nestled between the Talamanca Mountains, are bathed in a microclimate that nurtures exceptional coffee .
In Costa Rica, coffee grade is determined by bean hardness, dictated by growing altitude, with the highest grade labeled Strictly Hard Bean (SHB) reserved for coffee grown above 3,900 feet (1,200 meters), and nearly 95% of beans grown in Tarrazú fall under the SHB category . Tarrazú, Costa Rica’s largest coffee region, is nestled within the country’s inner mountains and accounts for nearly 35% of total production, growing refined, highly acidic coffees with nuanced aromas and complex flavor profiles of dried fruit, vanilla, and chocolate .
The Central Valley, the most populated area and heart of the coffee industry, benefits from drastic weather changes, distinct seasons, frequent rains, and volcanic soil, producing hard, excellent-quality beans with balanced body and fruit tastes, with subtle chocolate notes and honey aromatics . The West Valley accounts for nearly a quarter of total production, featuring several microclimates and subregions dedicated to Hard Bean, Good Hard Bean, and Strictly Hard Bean cultivation at elevations from 1,200 to 1,700 meters, primarily growing Caturra and Catuaí varieties . The Tres Ríos region, just east of San José, benefits from Irazú Volcano-enriched soils and distinct weather patterns, and despite being Costa Rica’s smallest coffee region, many Tres Ríos coffees are considered among the world’s best, producing mild coffees with bright, tempered acidity and sweet taste .
Cultivars & Processing
According to the National Costa Rican Institute of Coffee (ICAFE), Caturra and Catuaí together make up about 90% of Costa Rica’s coffee production . Costa Rican coffee is dominated by 100% Arabica, with common varieties including Typica, Caturra, Catuai, Geisha, and Bourbon . Caturra, a dwarf mutation of Bourbon and primary cultivar for breeding new varieties, is widely grown in Costa Rica alongside other Central American countries . Catuaí is economically important in Costa Rica, introduced in 1985, whose descendants have spread widely through the country .
Costa Rica has experienced a micro mill revolution, where micro mills are family-oriented or community-oriented coffee cherry processing stations . In 2000, La Candelilla Estate in the Tarrazú region opened Costa Rica’s first independent mill, realizing they could control quality and final price by taking control of the process and working directly with buyers, transforming Costa Rica into an origin renowned for innovation . Costa Rica has 46 registered roasters and 102 exporters, with micromills and small-batch production becoming more common in recent years .
Costa Rica was recognized as the home of honey processing—a technique that involves pulping the coffee cherries and drying them with varying degrees of mucilage left intact . After a 2008 earthquake led to extreme water shortages and strict conservation measures, farmers responded by adopting processing methods found in countries where water supplies are scarce, and while initially rejected by cuppers as “unclean,” buyers began recognizing the interesting flavor profiles . There are several variations of honey processing, including white, red, black, pink, orange, and golden, though simplified to white, yellow, red, and black, with white honey closer to washed coffee and black closer to natural . Experimental processing methods are more prevalent in Costa Rica than anywhere else in the world, with natural and honey processing styles becoming popular for their fruit-forward flavor profiles and ability to avoid high wastewater filtering costs .
Cup Profile & Flavor Identity
Tarrazú coffee is known for its full body, bright acidity, and enchanting aroma, with hints of chocolate, citrus, and floral notes producing a complex cup that embodies the essence of Costa Rican coffee . The combination of geography and climate results in coffee offering a complex bouquet of flavors ranging from sweet to nutty and from fruity to acidic . Costa Rican coffee offers bright acidity, balanced flavor, and clean cup, with all varieties known for their bright acidity and rich flavors .
When brewing washed Costa Rican beans, you’ll immediately notice clean, bright notes—medium acidity punctuated with sweet fruit flavors like apple, pear, or melon, producing a crisp, smooth taste profile with a transparent cup that brings out the intrinsic character of the bean . Yellow honeys typically have subtle fruitiness closely related to washed coffees; red honeys tend to be gently pulpy and sweet with red-fruit notes and nutty undertones; and black honeys have heavy mouthfeel, raisiny sweetness, and dark chocolate/nuts . From Tarrazu’s wine notes to Tres Ríos’ chocolate hints, washed coffee puts the terroir on display .
Caturra’s cup profile is usually balanced, sweet, and citrusy with aromas of maple and honey notes, characteristics that most roasters look for . Caturra exhibits bright acidity and medium body with citrus, chocolate, and apricot notes, while Catuaí shows delicate sweetness with tropical fruit flavors . The country’s diverse processing methods create a spectrum of flavor experiences: washed coffees are sweet, balanced and clean, while honey-processed coffees offer a huge range of flavors—from jammy and syrupy to articulate and bright . This versatility, combined with Costa Rica’s commitment to traceability and sustainable production practices, has cemented its reputation as a premier specialty coffee origin that consistently delivers complexity and quality in the cup.