Costa Rican Coffee: Types, Regions, Taste, and Where to Buy

Costa Rican coffee is Arabica coffee grown in Costa Rica’s rich volcanic soil at high altitudes. The most common Costa Rican coffee beans are Arabica varietals, including Caturra and Catuai, which dominate production with bright acidity and clean sweetness. Coffee in Costa Rica grows in all 7 provinces across 93,697 hectares, with farms concentrated in San José, Alajuela, Heredia, Puntarenas, and Cartago.

Costa Rica produces high-quality Arabica beans, ranks 17th in global coffee production, and exports 80% of its crop. Costa Rican coffee offers bright acidity, balanced flavor, and clean cup. To make authentic Costa Rican coffee, buy freshly roasted SHB beans from top Costa Rican brands that source beans from high-altitude regions. Coffee in Costa Rica costs about $6–$20/kg or $1.50–$3 per cup, and travelers can bring back 5–10 lbs of roasted beans duty-free as souvenirs.

What is Costa Rica Coffee?

Costa Rican coffee refers to coffee beans grown in Costa Rica, Central American country located between Nicaragua and Panama. Costa Rican coffee is dominated by 100% Arabica (Coffea arabica), with common varieties including Typica, Caturra, Catuai, Geisha, and Bourbon. Until 2018, Costa Rican coffee law banned Robusta (Coffea canephora), making all coffee Arabica, according to Costa Rican National Coffee Institute ICAFE. In February 2018, the law changed, ending the 30-year Robusta ban and allowing cultivation in ICAFE-approved zones where Arabica does not grow well.

Costa Rican green coffee beans are medium-sized, greenish or bluish, well-screened, and grown at high altitudes. They show a clean, crisp appearance with variations from washed, honey, or natural processing and have a matte finish with firm hard-bean quality. Once roasted, Costa Rican coffee beans show a smooth, glossy surface from oils released during roasting. The color ranges from light to medium brown, often with marbled or etched patterns.

The terms "Costa Rican coffee," "Costa Rica blend coffee," and "Costa Rican style coffee" have distinct meanings despite being used interchangeably. "Costa Rican coffee" refers to single-origin coffee grown exclusively in Costa Rica. "Costa Rica blend coffee" combines Costa Rican beans with beans from other origins. Costa Rican style coffee means coffee brewed with a chorreador, a traditional coffee brewing method where hot water passes through a cloth sock filter.

Is Costa Rica Known for Coffee?

Yes, Costa Rica is known for coffee. The country produces high-quality Arabica beans grown in volcanic soil at 1,200–1,800 meters above sea level. Costa Rica is known for developing and cultivating several Arabica coffee varieties including Esperanza, Villa Sarchi, Costa Rica 95, Milenio (H17), Centroamericano, San Isidro, and Venecia. Costa Rica develops coffee plant varieties, often through hybridization or natural mutation.

The table below shows the types of coffee Costa Rica is known for, with their origins, how they are grown, what makes them special, and their main flavors.

Costa Rican farmers pioneered the honey processing method, which leaves some of the sticky mucilage on the coffee bean during drying. This method combines washed and natural processing to produce beans with balanced sweetness, fruit notes, and cleaner acidity than fully natural coffees. Costa Rica is one of the first to export deforestation-free coffee, leading compliance with EU import rules on forest protection. Costa Rica has a traditional coffee brewer called the chorreador. It is a wooden stand with a cloth filter that represents an important part of Costa Rican coffee culture.

Is Costa Rican Coffee Good?

Yes, Costa Rica is good because it consistently ranks among the leading specialty coffee producers worldwide. According to the Coffee Quality Institute, over 70% of Costa Rica’s coffee is specialty-grade, scoring 80 or higher on a 100-point cupping scale. Costa Rica has hosted the Cup of Excellence since 2007, where farmers win awards, set record prices at auctions, and gain worldwide attention for their coffee. In 2024, Roger Ureña Hidalgo of Finca Santa Teresa won first place in the washed category with a 92.04-point Geisha lot. In the same year, Ricardo Calderón and sons of Café Don Cayito won first place in the honey / natural category with a 93.62-point Geisha lot.

The table below shows awards won by Costa Rican coffee farms, with the farm name, year, award details, and notes that prove the country is known for great quality coffee.

What are the Different Types of Costa Rican Coffee Beans?

The different types of Costa Rican coffee beans, including Typica, Caturra, Catuai, and Bourbon, are high-quality Arabica beans grown in Costa Rica's volcanic soil at high altitudes. Some of the rarer varieties include Geisha, Peaberry, and Bat Guano Coffee. All of these beans are known for their bright acidity and rich flavors. A detailed list of the eight Costa Rican coffee beans follows below.

1. Typica Coffee
2. Caturra Coffee
3. Catuai Coffee
4. Geisha Coffee
5. Bourbon Coffee
6. Peaberry Coffee
7. Bat Poop Coffee

1. Typica Coffee

Costa Rica Typica coffee is an Arabica varietal introduced in the early 19th century. Typica remained the main coffee variety in Costa Rica until the 1960s. Costa Rica Typica coffee is less popular than Caturra or Catuai but remains important in Costa Rica's coffee history. It represents a small share of production, yet some producers still grow it, and interest in older varieties like Typica continues to rise. Costa Rican Typica coffee thrives in high-altitude regions such as Tarrazú and the West Valley. Volcanic soil and cool climate make these areas ideal for producing Typica coffee with bright acidity, sweetness, and complex flavors.

2. Caturra Coffee

Caturra is a natural mutation of Bourbon, an Arabica coffee varietal widely grown in Costa Rica. According to the National Costa Rican Institute of Coffee (ICAFE), Caturra and Catuaí together make up about 90% of Costa Rica's coffee production. Caturra coffee plants are smaller and rounder than Typica plants. Their small size allows for dense planting and high yields. Costa Rica caturra coffee thrives in high mountains 800–1,600 meters above sea level and in volcanic soils. This produces beans with bright acidity, medium body, delicate sweetness, and complex flavors. The most famous Costa Rican Caturra coffee estate is Aquiares Estate, one of Costa Rica’s largest and most historic coffee farms.

3. Catuai Coffee

Catuai coffee is one of the most common Arabica variety in Costa Rica. Costa Rica Catuai coffee was introduced in 1985 and became popular for its high yield, compact size, and adaptability to varied conditions. Catuai plants are short like Caturra, which allows dense planting and high yields. The fruit stays attached in strong winds or rain, and the plants produce abundant coffee. Catuai is grown in Tarrazú, the West Valley, and the Central Valley of Costa Rica. This coffee has balanced flavors of chocolate, caramel, and citrus and is popular with farmers and consumers.

4. Geisha Coffee

Geisha is a variety of Arabica coffee from Ethiopia and was introduced to Costa Rica in 1953 by Tropical Agricultural Research and Higher Education Center (CATIE). Costa Rica Geisha coffee was labeled T2722 in Costa Rica and shared with Central American countries like Panama, where it became globally famous. Costa Rican Geisha coffee production is limited and represents only a small share of total coffee output. Geisha plants thrive at high altitudes like Tarrazú. Costa Rican Geisha coffee has a delicate flavor with floral notes of jasmine, chocolate, honey, and black tea. Costa Rican coffee estates such as Hacienda Copey, Alto la Estrella, La Minita Estate, and La Candelilla specialize in producing award-winning Geisha coffee.

5. Bourbon Coffee

Bourbon is a high-quality Arabica coffee variety that has been grown in Costa Rica since the 19th century. Costa Rican Bourbon coffee offers flavors of red berries, vanilla, and caramel with a sweet, fruity profile. It has a unique aroma, good body, and balanced acidity. Costa Rican Bourbon coffee accounts for a small percentage of total coffee production in the country because it is susceptible to coffee leaf rust and diseases. Many Bourbon coffee farms in Costa Rica use shade-grown and organic methods and support environmental sustainability. Popular Costa Rican Bourbon estates include Hacienda Sonora and Tres Milagros Farm. Hacienda Sonora specializes in honey and natural processed coffees, while Tres Milagros focuses on Bourbon and other premium varietals.

6. Peaberry Coffee

Peaberry, or Caracolillo, is a rare specialty coffee in Costa Rica. Costa Rican Peaberry coffee makes up a small but important share of the country’s coffee production. It is not a varietal but a bean type, formed by a natural mutation that produces a single round seed inside the coffee cherry instead of two flat seeds. Costa Rican Peaberry coffee beans are not deliberately cultivated but occur naturally in all coffee varieties, including Caturra and Catuai. These beans are often hand-sorted and sometimes called "caracol" or "snail" in Spanish. Costa Rica Peaberry beans are smaller than other beans and deliver a concentrated, sweeter, nuanced flavor. Peaberry offers brighter flavor with higher acidity. Tarrazu peaberry is noted for its world-class light, clean flavor and rich aroma.

7. Bat Poop Coffee

Bat Poop coffee, or Guano coffee, is a rare specialty coffee produced in Costa Rica. The "Costa Rica poop coffee" isn’t made from bat droppings but instead through a process involving the Jamaican fruit bat (Artibeus jamaicensis). Unlike civet coffee, where animals digest the beans, bats consume the pulp of the ripest cherries, leaving the coffee beans untouched. Their saliva and enzymes ferment the beans. This differs from the usual washed or natural processing methods. Bat Guano Coffee beans come from various coffee varieties, including Gesha and Caturra. The beans are often hand-sorted and sometimes called "bat-processed" or "wild-fermented" within the coffee industry. This "bat coffee" is known for its complex citrus and floral aromas, smooth texture, and light acidity.

Where is Coffee Grown in Costa Rica?

Coffee in Costa Rica is grown in all 7 provinces, covering 93,697 hectares. Most Costa Rican coffee farms are in San José, Alajuela, Heredia, Puntarenas, and Cartago. The top three areas are Tarrazú, Tres Ríos, and Valle Central. San Marcos de Tarrazú is in the center of the Tarrazú coffee region. Costa Rica produces coffee in the higher elevations of the Guanacaste Range in the north, the Talamanca Range in the south, and the Central Range in the center.

According to the Instituto del Café de Costa Rica, 92% of Costa Rican coffee is grown on small-scale farms (Cafetals or Fincas) with plots under 5 hectares, and 6% have plots between 5 and 20 hectares. Costa Rican coffee grows at from 600 to 1,900 meters (1,968 to 6,233 feet), with premium "Strictly Hard Bean" (SHB) beans cultivated above 1,200 meters (4,000 feet). These high-altitude beans mature slowly, becoming denser and producing coffee with superior flavor and consistency.

What are the Coffee Growing Regions in Costa Rica?

The eight coffee producing regions in Costa Rica are listed below.

1. Central Valley
2. Tres Rios
3. Tarrazú
4. Brunca
5. Orosi Valley
6. West Valley
7. Turrialba
8. Guanacaste

1. Central Valley

The Central Valley is a major coffee-producing area in Costa Rica that borders the regions of Tres Rios and West Valley. The Central Valley has many small family-run farms in San Jose, Heredia, and Alajuela. These farms are usually smaller than 5 hectares. However, some coffee farms are larger, like El Toledo in Atenas (20 hectares) and Hacienda La Chimba (65 hectares). The region has a mild climate with average temperatures around 72°F. Coffee grows at altitudes of 3,000 to 5,200 feet, but 80% grows between 3,300 and 4,600 feet.

Central Valley coffee primarily uses Arabica beans such as Caturra and Catuai, but each region has its own unique flavors. Finca Rosa coffee, from Finca Rosa Blanca farm, has bright acidity and a smooth, full body with chocolate, caramel, and citrus notes. Alajuela Costa Rica coffee has a full body, rich flavor, and balanced acidity. Some of the well-known coffees from this region are Costa Rica Carrizal from Finca Carrizal, a famous estate located between the Poás and Barva volcanoes; Costa Rica Doka from Doka Estate, one of Costa Rica's oldest coffee estates known for 'Tres Generaciones Coffee'; and Costa Rica Las Lajas from the Las Lajas farm run by Oscar and Francisca Chacón, third-generation coffee farmers.

2. Tres Rios

Tres Rios is the smallest of Costa Rica's coffee-growing regions. It is located on the slopes of the Irazú Volcano in the Cartago province between the cities of San José and Cartago. Coffee farms in Tres Rios are located at elevations ranging from 1200 to 1650 meters above sea level. Tres Rios usually produces washed and honey-processed Arabica coffee. The Tres Rios region is called the "Bordeaux" of Costa Rica because of its high-quality coffee beans. Costa Rica Tres Rios coffee has a delicate, balanced flavor with subtle acidity. Its complex aroma includes sweet chocolate, rich fruit, citrus, and jasmine. Some also taste a hint of nuttiness. Well-known Costa Rican coffee farms in Tres Rios include Finca La Isabella, Finca La Rosalia (both part of the JA Coffee group), and Hacienda Real in San Rafael de Escazú.

3. Tarrazú

Tarrazú, or Los Santos, is the most famous coffee-producing region in the country, located in the southwest part of Costa Rica.The Tarrazú sub-regions, including San Rafael, San Marcos, Santa María, San Lorenzo, San Pablo, and San Cristóbal, are essential to Costa Rica's coffee industry. Tarrazú coffee accounts for about 30% of Costa Rica's coffee production, as reported by CATIE (Centro Agronómico Tropical de Investigación y Enseñanza). Tarrazú has approximately 22,000 hectares used for coffee production.

Tarrazú coffee is mainly Arabica, including high-quality specialty and standard grades. Common varieties are Caturra and Catuai. Some famous coffees from Tarrazú include La Minita RFA, from the La Minita Coffee Farm, El Conquistador Tarrazu, and Tarrazú La Pastora, from the La Pastora farm. A range of coffees is produced by various small farms and cooperatives in the region. One example is the Finca Canet coffee estate, known for its Musician Series, featuring blends like Mozart. This blend uses a raisin honey process, where coffee cherries are sun-dried into raisins, then fermented, resulting in a rich, sweet flavor.

4. Brunca

The Brunca region in southern Costa Rica is named after the Bruncas, or Borucas, an indigenous group who lived there before the Spanish. The region, famous for coffee production, includes subdivisions like Pérez Zeledón, Coto Brus, Buenos Aires, and Chirripó. In Pérez Zeledón, coffee is exclusively Arabica, mainly Caturra and Catuaí. They use shade-grown cultivation with trees like Erythrinas, Musáceas, and Ingas to control sunlight and help biodiversity. Coto Brus, bordering Panama, has 8,700 hectares of coffee farms, with many, like Hacienda La Amistad, growing organic coffee. Chirripó, near Chirripó National Park and La Amistad International Park, produces a premium Arabica coffee. The Brunca region is known for bat guano coffee. Bats eat the ripest coffee fruits and spit out the seeds. These seeds are dried and processed to make coffee with a slightly fruitier flavor.

5. Orosi Valley

The Orosi Valley, east of San José, is a historic coffee-growing region in Costa Rica with a nearly 100-year legacy. The Orosi Valley produces High Grown Atlantic (HGA) coffee at 900-1,200 meters above sea level and SHB coffee at 1,200-1,700 meters. The valley is known for experimenting with different coffees, including Villa Sarchí, Geisha, and the disease-resistant hybrid F1 Central American. Orosi coffee offers balanced and smooth flavor, with medium body and acidity. It has a light acidity with floral scents and a sweet taste. The Orosi Valley has some of Costa Rica's oldest coffee estates. Las Chucaras Estate has a hotel and mill that processes its own coffee. Hacienda Lucerito in Palomo has a biological station and forest reserve. Agapanto and Zalmari are micromills focused on gourmet coffee.

6. West Valley

West Valley, or Valle Occidental, is a major coffee-producing region in west of San José and includes towns like Naranjo, Sarchí, and Palmares. The West Valley produces about 25% of Costa Rica's coffee. West Valley coffee is mainly Arabica beans like Caturra, Catuai, and Villa Sarchi. Some plantations, such as Vista al Valle from Naranjo, produce exotic varieties like Geisha, Pacamara, Maragogipe, and SL-28. The West Valley is a traditional coffee region with many small family farms, averaging between 1 and 100 quintals per year. The region has a mild climate with an average temperature of 21.5°C (71°F) and altitudes ranging from 900 to 1700 meters. It has distinct dry and wet seasons.

7. Turrialba

Turrialba is a significant coffee-producing region in Costa Rica, located in the central-eastern part of the country. "Turrialba" is named after the Turrialba Volcano, which dominates the landscape and enriches the soil with volcanic ash. The region is divided into several key coffee-growing areas, including Aquiares, La Suiza, and Santa Cruz. Turrialba produces about 10% of Costa Rica's coffee, including a notable portion of its high-quality Arabica. Turrialba has 5,000 hectares dedicated to coffee production. Turrialba coffee is mostly Arabica, ranging from high-quality specialty to standard grades. Common varieties are Caturra, Catuai, and Geisha. Famous coffees from Turrialba include Aquiares Estate, the largest in Costa Rica, Turrialba Volcano Coffee from the slopes of the Turrialba Volcano and La Pastora Coffee from the La Pastora Estate.

8. Guanacaste

Guanacaste is a coffee growing region located in the northern and western part of Costa Rica, extending onto the Nicoya Peninsula. It is the hottest region in Costa Rica. The altitudes for coffee cultivation range from 600 to 1,350 meters (2,000 to 4,300 feet) above sea level. Guanacaste produces about 50,000–70,000 quintals (100-pound bags) of coffee each year. Guanacaste coffee has low acidity, a medium body, and nutty, chocolatey, and tropical fruit flavors. This smooth, well-balanced coffee often has slightly salty, bitter, or sweet chocolate notes. The Nicoya Peninsula is one of the world's five "Blue Zones," while Coopepilangosta in Guanacaste is the only blue zone coffee producer operating with a Blue Zone designation. Blue Zone coffee refers to coffee grown in regions where people live longer due to their lifestyle and diet. The cooperative uses sustainable farming practices, like shade-grown coffee and organic, low-impact methods.

How Much Coffee Does Costa Rica Produce?

Costa Rica produced around 0.7% of the world's coffee in the 2023 marketing year, generating $350 million USD, according to Costa Rican Coffee Institute. Costa Rica mainly produces high-quality Arabica beans and ranks as the 17th largest coffee producer worldwide. Costa Rica exports approximately 80% of its coffee production. The United States is the top importer of Costa Rican coffee, followed by Belgium, Germany, South Korea and Switzerland.

Costa Rican coffee production has varied over the years, decreasing from 2000 to 2018, but remaining stable since then. Costa Rica produced 1.100 million 60 kg coffee bags in the 2023/2024 harvest. The USDA Foreign Agricultural Service projects that Costa Rica's coffee production will be around 1.185 million 60-kg bags for the 2024/2025 marketing year. Honey-processed coffee is a significant part of Costa Rica’s specialty coffee output.

How is Coffee Produced in Costa Rica?

Coffee in Costa Rica is produced through cultivation, harvesting, drying, and processing via washed, natural, or honey methods. Costa Rican coffee plants are grown using two primary methods: shade-grown, where trees provide a canopy, and sun-grown, in open areas. Currently, 65% of Costa Rican coffee is shade-grown to promote biodiversity, conserve water, regulate temperature, and enhance the soil with organic matter.

The ideal conditions for coffee production in Costa Rica include high altitudes between 1,200 to 1,800 meters. Costa Rican coffee thrives in a tropical climate with wet and dry seasons, an average temperature of 23°C (75°F), and high humidity. The harvest season in Costa Rica typically once per year and occurs between October and March, varying by region and elevation. The harvest is primarily done by hand (selective harvesting) to ensure that only the ripest cherries are selected.

Costa Rican coffee growers typically deliver harvested coffee cherries to a mill for processing. Around 70-80% of Costa Rican coffee undergoes wet processing. Some farmers use natural processing, drying beans with fruit intact for a fruity and complex flavor. Others use the honey process method, developed in Costa Rica in 2006.

Costa Rica honey process coffees include yellow, red, and black honey. The difference comes from how much mucilage is left on the bean during drying. Yellow honey uses the least mucilage, creating a clean, bright flavor. Red honey leaves more, adding sweetness and body. Black honey keeps the most, producing rich, syrupy, fruit-forward cups.

What Does Costa Rican Coffee Taste Like?

Costa Rican coffee offers bright acidity, balanced flavor, and clean cup. The flavor can vary by region, processing, and roast. For example, Costa Rica Tarrazú coffee often has notes of citrus, dark chocolate, and grapefruit, with a bright acidity. Costa Rica Tres Ríos coffee has a balanced flavor with bright acidity and notes of citrus, fruit, and nuts. Costa Rican white honey coffee has a bright acidity and a light to medium body with hints of lemon, lime, orange, and subtle florals like jasmine or lavender. Costa Rican yellow honey coffee has a balanced, medium acidity and body with flavors of stone and tropical fruits, brown sugar, honey, caramel, almond, hazelnut, and mild floral hints.

The roast level significantly impacts the final taste of Costa Rican coffee. Light roasts often highlight the coffee's bright acidity and delicate citrus and floral notes. Costa Rican medium roasts enhance the coffee's balanced flavors, bringing out nutty and chocolatey undertones. Dark roasts typically result in a fuller body with a more complex flavor, highlighting smoky or caramel notes. Some dark roasts bring out notes of dark chocolate and nougat.

Is Costa Rican Coffee Strong?

No, Costa Rican coffee is not considered "strong" in terms of caffeine content or boldness, as it is primarily 100% Arabica, which has a smoother and more nuanced flavor profile compared to other types of coffees. Despite its bright acidity, medium body, and complex flavors—such as citrus, chocolate, and floral notes—it is a vibrant and flavorful cup. Perceived coffee strength varies with the roast level. Dark roasts taste bolder, while Costa Rican light roasts have a brighter, sweeter flavor.

How to Make Costa Rican Coffee at Home?

To make Costa Rican coffee at home, choose freshly roasted specialty-grade beans from high-altitude regions. Look for brands selling Costa Rican SHB coffee, which are grown above 1,200 meters and develop denser beans with more complex flavor. Grind the beans to a medium grind size for manual brewing, then measure with a scale at a 1:15 or 1:16 ratio. For a traditional cup, use 14 grams of ground coffee per 180 ml of water. A more detailed list on making the best-tasting Costa Rican coffee follows below.

1. Select beans: Start with freshly roasted Arabica beans, ideally from Tarrazú or Central Valley, to capture authentic Costa Rican flavor.
2. Grind beans: Grind to a medium-coarse consistency, suitable for manual brewing methods like a chorreador or pour-over.
3. Measure coffee: Use a scale for accuracy, applying a 1:15 or 1:16 coffee-to-water ratio (about 14 g per 180 ml).
4. Heat water: Bring fresh water to 195°F–205°F (90°C–96°C) for optimal extraction.
5. Prepare brewer: Place ground coffee into a chorreador sock filter or an alternative pour-over cone like a V60.
6. Bloom grounds: Pour 50 g of hot water to saturate the coffee, then let it bloom for 30 seconds.
7. Pour and brew: Add remaining water slowly in stages, using a gooseneck kettle in circular motions, finishing the process in 2.5–4 minutes.
8. Serve and enjoy: Remove the filter, pour hot coffee, and enjoy plain or with cream and sugar, appreciating notes of honey, nuts, citrus, and fruit.

Where to Buy Costa Rican Coffee Online?

You can buy Costa Rican coffee online from a variety of specialty coffee stores. One such option is Colipse Coffee, which offers single-origin beans from the Pérez Zeledón region. At Colipse Coffee, our Costa Rica Pérez Zeledón coffee is a single-origin with notes of lemon, brown sugar, stone fruit, peach, dark chocolate, and floral. Colipse Costa Rican coffee is a medium-light roast, made from specialty grade Red Catuai and Caturra Arabica varietals. You can choose options like whole bean or ground in sizes from 12 oz to 5 lb, and it is shipped fresh with free U.S. delivery.

What are the Top Rated Costa Rican Coffee Brands?

The nine top rated Costa Rican coffee brands are listed below.

1. Colipse Costa Rica Coffee
2. Red Rooster Coffee La Candelilla Costa Rica Gesha Natural
3. Hacienda Doka Peaberry AA
4. Café Britt Costa Rica Dark Roast Coffee
5. Café 1820 Classic
6. Café Rey Tradicional Costa Rica Coffee
7. Café Don Cayito Yellow Catuai
8. Green Mountain Coffee Roasters Costa Rica Paraiso
9. Leyenda Coffee Costa Rica Irish Cream

How Does Costa Rican Coffee Compare to Coffee from Other Countries?

Costa Rican coffee is often compared to other origins due to its high quality, bright acidity, and balanced flavor. This is due to its high-altitude growth, volcanic soil, and unique climate. Costa Rica focuses on high-quality, sustainable 100% Arabica beans, unlike other top coffee producers like Brazil, which prioritize quantity. Costa Rican coffee is brighter and more citrusy than Hawaiian Kona coffee. Kona coffee has a smoother, subtler flavor with nutty and spicy notes. Unlike Peruvian coffee with its smooth, chocolatey notes, Costa Rican coffee has a clean, complex taste. It varies by region, often with citrus, chocolate, and floral notes.

What is the Difference between Costa Rican Coffee and Colombia Coffee?

The main difference between Costa Rica and Colombia coffee lies in their flavor profiles and growing conditions. Costa Rican coffee features bright acidity, citrus notes, and smooth body due to its high-altitude volcanic soils. Coffee in Colombia is grown in diverse climates, often has a balanced flavor with nutty, caramel, or chocolate tones.

What is the Difference between Costa Rican Coffee and Guatemalan Coffee?

Costa Rican and Guatemalan coffees differ in flavor and growing conditions. Costa Rican coffee is known for its bright acidity and clean taste, grown at high altitudes in volcanic soil. Guatemalan coffee has a fuller body with chocolatey or nutty notes, due to diverse microclimates and fertile volcanic soil.

What is the History of Coffee in Costa Rica?

The history of coffee in Costa Rica began in the early 18th century. Coffee is not native to Costa Rica. Cuba introduced coffee to Costa Rica in 1779 by Spanish colonists. The first commercial production of coffee started in 1808. After 1821 independence, Costa Rican government promoted coffee cultivation by distributing free plants, exempting coffee from tithe payments in 1825, and granting land claims after five years of coffee farming. By 1829, coffee became the leading crop, surpassing tobacco, sugar, and cacao. By the late 19th century, coffee made up over 90% of exports.

Costa Rican coffee was first exported to Panama and later to Europe through Chile, disguised as "Café Chileno de Valparaíso." In 1843, the first direct shipment to the UK, organized by William Le Lacheur, attracted British investment. By 1860, exports reached the United States. Coffee revenue funded infrastructure like railroads and cultural institutions, establishing Costa Rica as a Central American coffee powerhouse.

How Much is Coffee in Costa Rica?

Coffee beans in Costa Rica typically cost between $6 to $20 per kilogram, depending on the quality and type. For example, single-origin coffees from Café Milagro in Costa Rica starts from $14.95 for their House Light Roast to $16.95 for their 12-ounce Naranjo coffee. Prices vary based on bean quality, brand, and packaging. A cup of coffee in Costa Rica usually ranges from $1.50 to $3 in cafes or local shops.

Can I Bring Coffee Back from Costa Rica?

Yes, you can bring coffee back from Costa Rica. The U.S. Customs Service sets no specific weight or quantity limit on roasted Costa Rican coffee for personal use. Coffee is a common and popular souvenir but it should be in reasonable quantities. Reasonable quantities mean 5–10 lbs for personal consumption.