Costa Rica Coffee: Growing, Taste, and Buying Guide

Costa Rican coffee beans are grown in Costa Rica, a Central American country between Nicaragua and Panama. Costa Rican coffee beans are typically high-quality Arabica beans grown in volcanic soil at high altitudes. Common varieties include Typica, Caturra, Catuai, and Bourbon. Rarer varieties include Geisha, Peaberry, and Bat Guano Coffee. Coffee is grown throughout Costa Rica's 7 provinces, mainly in San José, Alajuela, Heredia, Puntarenas, and Cartago. In the 2023 marketing year, Costa Rica produced 0.7% of the world’s coffee, ranking it 17th globally. Costa Rica introduced honey processing in 2006, with variations based on mucilage retention. Costa Rican coffee has a bright acidity, balanced flavor, and clean cup, with variations by region, processing, and roast. The best Costa Rican coffee are specialty-grade SHB Arabica beans with superior flavor from brands like Colipse. Comparing Costa Rican coffee to others, it is smooth, bright, and medium in acidity, and great for blends, whereas Colombian coffee has a fruitier profile and balanced acidity.

What is Costa Rica Coffee?

Costa Rican coffee refers to coffee beans grown in the Central American country of Costa Rica, located between Nicaragua and Panama. Ideal growing conditions, sustainable practices, and a strong coffee culture make Costa Rican coffee exceptional. Costa Rican coffee thrives in a tropical climate with wet and dry seasons, an average temperature of 23°C (75°F), and high humidity. Costa Rica produces less than 1% of the world’s coffee, ranking 17th globally in the 2023 marketing year (October - September). In Costa Rica, coffee is called "café," the Spanish word for coffee. Locals refer to high-quality Costa Rican Arabica coffee as "Grano de Oro," meaning "golden bean."

Costa Rican coffee is exclusively 100% Arabica, with common varieties including Caturra and Catuai. Costa Rica does not produce Robusta coffee. Since 1989, growing Robusta coffee in Costa Rica has been illegal. The government passed a law ensuring only high-quality Arabica production. However, in 2018, the government proposed allowing Robusta cultivation in certain areas to adapt to climate change, as determined by the National Coffee Institute (ICAFE). This proposal has faced resistance from some coffee-growing organizations.

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" describes coffee brewed traditionally using a "chorreador," where hot water filters through a cloth sock filter. Costa Rican whole bean coffee is unprocessed, offering the freshest flavor and allowing you to grind the beans yourself. Ground Costa Rican coffee is pre-ground and ready for brewing. Instant Costa Rican coffee is pre-brewed and dehydrated for easy preparation with hot water.

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.

What are the Most Common Costa Rican Coffee Beans?

The most common Costa Rican coffee beans are high-quality Arabica beans grown in Costa Rica's volcanic soil at high altitudes. These include Typica, Caturra, Catuai, and Bourbon. 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

Typica is an Arabica coffee varietal introduced to Costa Rica in the early 19th century. It was the main coffee variety grown there until the 1960s. Typica coffee isn't as popular as varieties like Caturra and Catuai, but it's still important to Costa Rica's coffee history. This coffee makes up a small part of Costa Rica's coffee production. In 2024/25, it's estimated to be 23,800 to 59,500 bags (60 kg each), according to Statista. Some producers still grow Typica, and interest in older varieties like it is growing. Costa Rican Typica coffee thrives in high-altitude areas like Tarrazú and the West Valley. The volcanic soil and cool climate of these regions are perfect for growing high-quality 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. Caturra thrives in Costa Rica's high mountains (800–1,600 meters above sea level) and volcanic soils. This produces beans with bright acidity and complex flavors. Costa Rican Caturras are known for bright acidity, medium body, and delicate sweetness. Common notes include citrus, chocolate, caramel, tropical fruits, and apricot. 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, an Arabica varietal, is one of the most common coffees in Costa Rica. Catuai was introduced to Costa Rica in 1985 and quickly became popular because of its high yield, compact size, and adaptability to diverse growing conditions. Today, it is one of the most commonly cultivated varieties in Costa Rica, alongside Caturra and Bourbon. Catuai plants are short like Caturra, allowing dense planting and high yields. The fruit stays on branches even in strong winds or rain, and the plants produce a lot of coffee. Catuai is mainly grown in Tarrazú, the West Valley, and the Central Valley of Costa Rica. This coffee has balanced flavors with notes of chocolate, caramel, and citrus, making it popular with farmers and consumers. It's used in both specialty and commercial blends.

4. Geisha Coffee

Geisha is a variety of Arabica coffee originating from Ethiopia. Geisha was brought to Costa Rica in 1953 by the Tropical Agricultural Research and Higher Education Center (CATIE). In Costa Rica, the variety was labeled T2722 and given to other Central American countries like Panama, where it became globally famous. Costa Rican Geisha production is limited. While it represents a small percentage of the total coffee production, it aligns perfectly with Costa Rica's focus on high-quality, single-origin coffees. Geisha plants grow well at high altitudes, like in Tarrazú. Costa Rican Geisha coffee has a complex, delicate flavor with sweet and floral notes of jasmine, chocolate, honey, and black tea. Costa Rican coffee estates like Hacienda Copey, Alto la Estrella, La Minita Estate, and La Candelilla specialize in producing high-quality Geisha coffee.

5. Bourbon Coffee

Bourbon is a high-quality Arabica coffee variety that has been grown in Costa Rica since the 19th century. It is cultivated alongside other varieties like Caturra, Catuai, Typica, and Geisha. Costa Rican Bourbon coffee offers sweet, fruity, complex flavors like red berries, vanilla, and caramel. 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 methods and organic practices, aligning with the country’s commitment to 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. It makes up a small but important part of the country's coffee production. Costa Rican Peaberry isn't a coffee varietal, but a bean type. It is a natural mutation that grows as a single round seed inside the coffee cherry, unlike the typical two flat seeds. It is not deliberately cultivated. Peaberry beans are found in all coffee varieties, including Caturra and Catuai. These beans are often hand-sorted and sometimes called "caracol" or "snail" in Spanish. Peaberry beans are smaller than other beans with a concentrated, sweeter, more nuanced flavor. Some say peaberry has a brighter flavor and higher acidity. A Tarrazu peaberry is described as having a world-class, light, clean flavor and wonderful aroma.

7. Bat Poop Coffee

Bat Poop coffee, or Guano coffee, is a rare specialty coffee produced in Costa Rica. The coffee isn't made from bat droppings, but rather through a process using 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.

What are the Coffee Varietals Developed in Costa Rica?

Costa Rica has developed several unique coffee varietals, such as 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. These varieties improve traits like flavor, disease resistance, and adaptability to local conditions. The following list shows seven notable coffee varietals developed in Costa Rica.

• Esperanza Coffee: Esperanza coffee, a hybrid combining Sarchimor T-5296 and wild Ethiopian ET-25 57, was developed by the Coffee Institute of Costa Rica for high yield and disease resistance. It's known for a creamy texture, sweetness, clean citrus notes, and complex flavors like tropical fruits and dark chocolate.
• Villa Sarchi Coffee: Villa Sarchi, or Villalobos Bourbon, is a natural mutation of Bourbon coffee discovered in Costa Rica in the 1950s. This small, high-altitude coffee variety from Sarchí offers bright acidity, fruity notes, and complex flavors, including citrus, honey, and caramel. Developed by local farmers through pedigree selection, it thrives in windy environments.
• Costa Rica 95: Costa Rica 95 is a dwarf coffee variety developed by the Instituto del Café de Costa Rica around 1995 to resist leaf rust and provide high yields. It is a cross of Timor Hybrid 832/1 with Caturra 49. This coffee offers balanced chocolate, nutty, and fruity notes. Costa Rica 95 is best suited for acidic soils and warm climates, though it can be susceptible to rust in some regions.
• Milenio Coffee: Milenio coffee, or H17, is a disease-resistant and high-yielding F1 hybrid of T5296 and Rume Sudan, developed by the Coffee Institute of Costa Rica in the early 2000s. Milenio coffee variety thrives at high altitudes, offers resistance to coffee leaf rust, and features notes of dark chocolate, sugar cane, mandarin, and tangerine with balanced acidity.
• Centroamericano Coffee: Centroamericano coffee is a hybrid variety developed by World Coffee Research (WCR) in collaboration with local coffee farmers in Costa Rica during the early 2000s. This disease-resistant and high-yield coffee, a cross between Rume Sudan and T5296 57. It offers ripe orange, sweet lemon, and apricot notes with a complex flavor.
• San Isidro Coffee: San Isidro coffee is a Sarchimor hybrid from Tarrazú, Costa Rica, known for high yields and disease resistance. San Isidro coffee, developed in the early 2000s by Finca Volcán Azul, has notes of sugar cane, kiwi, and nectarine, resulting in a clean and fruity flavor.
• Venecia Coffee: Venecia is a natural mutation of Caturra, found in San Carlos, Costa Rica, and known for high yields and disease resistance. Developed by the Costa Rican Coffee Institute in the 1990s, it's grown in Turrialba, Coto Brus, and Perez Zeledon, and features bright acidity, fruity complexity, sweetness, with citrus and honey notes.

Where is Coffee Grown in Costa Rica?

Coffee is grown throughout Costa Rica in all 7 of its 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 1,400 meters (4,500 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 Strictly Hard Bean (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 production in Costa Rica involves a process of cultivation, harvesting, drying the beans, and processing them via washed, natural, or honey methods. 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 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 is wet processed. Some farmers use natural processing, drying beans with the fruit intact for a more fruity and complex flavor. The honey process method was developed in Costa Rica in 2006. Honey processing has several types, mainly differing in the amount of mucilage left on the bean and how it's dried. White honey processing uses minimal fruit pulp and dries quickly, resulting in flavors like washed coffees. Yellow honey retains slightly more mucilage. Costa Rica red honey coffee retains a significant amount. Costa Rica black honey coffee retains the most mucilage, drying for 2–3 weeks for a dark, intense, boozy flavor.

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, Tarrazú coffee often has notes of citrus, dark chocolate, and grapefruit, with a bright acidity. 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.

How to Choose the Best Costa Rican Coffee?

To choose the best Costa Rican coffee, follow these five steps.

• Research coffee-growing regions in Costa Rica. Some of the best Costa Rican coffee often comes from the Tarrazú, Pérez Zeledón, Brunca, and Naranjo.
• Check for certifications like Fair Trade or organic. Costa Rican organic coffee is a good choice for those seeking high-quality, sustainable coffee.
• Consider roast levels. Costa Rican light roast coffee is considered the best because it preserves the bright acidity, floral aromas, and fruity notes of the beans.
• Verify freshness by checking roast dates. Fresh roasted Costa Rican coffee is best within a few weeks of its roast date.
• Seek reviews or expert recommendations. Buy from trusted suppliers. Great Costa Rican coffee beans can be found online and directly from farms.

What is the Best Costa Rican Coffee?

The best Costa Rican coffee comes from high-altitude regions known for producing specialty-grade Arabica beans, often qualified as "Strictly Hard Bean" (SHB). These beans develop superior flavor due to the slower maturation process in cooler climates. Key growing regions include Tarrazú, Pérez Zeledón, and Naranjo. Look for Costa Rican microlot coffees or single-estate coffees from these regions that are honey processed and have an SCA score of 85 or above. Some top-rated Costa Rican coffees include Doka Estate, Colipse Coffee, Helsar de Zarcero, and Cafe Britt.

Where to Buy the Best Costa Rican Coffee Online?

You can buy Costa Rican coffee from specialty roasters, online retailers, and sometimes directly from growers. For freshly roasted single-origin Costa Rican coffee, consider specialty brands like Colipse. A Costa Rica Pérez Zeledón coffee is a good example, which is a single-origin features notes of lemon, brown sugar, stone fruit, peach, dark chocolate, and a hint of floral. It is a medium-light roast, made from specialty grade Red Catuai and Caturra Arabica varietals. For monthly coffee service, Colipse offers a Costa Rican coffee subscription.

Is Costa Rica Coffee Expensive?

Yes, Costa Rican coffee is pricier than coffee from other places because it's high quality and needs specific conditions to grow. The price can vary significantly depending on the quality and type. Right now, you can grab our Colipse Pérez Zeledón coffee at the special sale price of just $21.50 for a 12-ounce bag with free shipping on all orders.

How Much are Coffee Beans in Costa Rica?

Coffee in Costa Rica costs between $10.27 USD and $17.42 USD per pound (22.65 to 38.41 per kilogram). 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. Special coffees, like those from Tarrazú or Tres Ríos, often cost more due to their unique flavors and sustainable farming.

Can I Bring Coffee Back from Costa Rica?

Yes, you can bring coffee back from Costa Rica. Coffee is a common and popular souvenir. There is no specific limit on how much coffee you can bring back for personal use, but it should be in reasonable quantities. However, it’s always a good idea to check with your country's customs regulations for the most up-to-date information.

What are the Best Coffee Brands in Costa Rica to Bring Home?

The following list shows the 5 best coffee brands in Costa Rica.

• Café 1820: Café 1820 is Costa Rica's top coffee brand, famous for its high-quality Arabica coffee. Grown in volcanic soil, it's a blend from seven regions, balancing sweetness and acidity. Founded in 1820, it honors Costa Rica's coffee tradition. Available in ground, whole bean, and K-Cups, with flavors like dark roast and fruity notes. Prices are typically $10-$20.
• Café Britt: Café Britt is a Costa Rican brand known for its high-quality, sustainable coffee. Founded in 1985, it sources Arabica beans from small farms and offers various organic, single-origin, and flavored coffees. Prices are typically $12-$25 for 250g-500g bags.
• Leyenda Coffee: Leyenda Coffee is a Costa Rican brand offering 100% Arabica coffee made with high-altitude beans and traditional roasting. It has no preservatives or added sugar. Founded in 2009, Leyenda sells ground coffee, flavored blends (like Irish Cream and Vanilla Nut), and single-serve pods. Prices are $8 to $15 for 250g to 500g.
• Café Rey: Café Rey is a popular Costa Rican coffee brand known for its bold, balanced flavor. Grown in the volcanic highlands, it comes in ground or whole bean and costs $10-$18 for 250g-500g bags.
• Tío Leo: Tío Leo is a Costa Rican family business known for roasting high-quality coffee in small batches. They offer whole beans and ground coffee in eco-friendly packaging, usually costing $12 to $20 for 250g to 500g.

How to Make Costa Rican Coffee?

To make the best-tasting Costa Rican coffee, follow these six steps below.

• Select High-Quality Coffee Beans: Use Costa Rican beans, preferably single-origin or Tarrazú for rich flavor.
• Grind Fresh Beans: Grind just before brewing to preserve aroma and flavor.
• Boil Fresh Water: Use filtered water heated to 195–205°F.
• Use a Chorreador or Drip Method: Brew traditionally with a Costa Rican chorreador or a drip coffee maker.
• Measure Coffee and Water Accurately: Use a 1:16 coffee-to-water ratio for optimal extraction.
• Serve Immediately: Pour fresh coffee into a pre-warmed cup to maintain temperature and flavor.

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 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.