Costa Rican Coffee Beans

Coffee remains the chief traditional export product from Costa Rica. Costa Rica beans are identified by where the bean is grown that is the name of the estate, farm or the cooperative where processed. Costa Rica has seven coffee-growing regions and over 130,000 large and small coffee farms. The diverse topography and soil throughout the country gives a distinct flavor to coffee beans grown in each region. The most famous coffees by region are Tarrazu, Tres Rios, Herediá, and Alajuela. The Tres Rios region near the pacific coast produces coffees that are mild, sweet, and bright. The Tarrazu region, which is located in the interior mountains of Costa Rica, produces a relatively heavy coffee with more aromatic complexity. The La Minita estate is the most sought after coffee in all of Costa Rica.

The typically bluish, well-polished beans make a classically complete coffee. Costa Rican coffee has a well-balanced body, flavor and acidity, creating a wonderful aromatic cup of coffee. Costa Rican coffees are exceptionally high grown in volcanic soil. Both these factors contribute to produce the distinctive coffee. Additionally, these slower- grown, dense, high altitude beans are relished for their perfect balance of aroma, acidity and body.

Most coffee in Costa Rica comes from the caturra coffee varietal and is characterized as a bright and full bodied coffee. Other popular Costa Rica coffee varieties are Mondo Novo and Catuai. The best Costa Rican coffee beans, which are grown above 3,900 feet, are designated as "strictly hard bean". The "good hard bean" classification is given to coffees grown from 3,300 to 3,900 feet. Costa Rican coffee is sold as whole beans and ground coffee and may be found at gourmet coffee shops, organic food stores, and better grocery stores as well as a variety of online food retailers.