If you hear the name "Costa Rica", the first things that come to mind might be beautiful beaches, the rainforest, volcanoes, tropical fruits, cute frogs, and even soccer, if you're a sports fan. However, there is more to Costa Rica than its richness in biodiversity and pleasant weather. One of this Central American country's best assets is the quality of its coffee.
It is so special it is actually one of the country’s National Symbols. In this article, we'll introduce a few different Costa Rican coffee types, as well as reasons why the country's coffee has earned its premium status.
What Makes Costa Rica’s Coffee Stand Out?
Costa Rica’s coffee is known among coffee lovers for its high quality and exquisite taste, and it is not only popular within the country’s borders, but also internationally. During the 2019-2021 harvest period, the U.S. was reported as the number 1 importer of coffee produced in Costa Rica, at about 45.9%. It is followed by Belgium (22.3%), Germany (6.2%), and South Korea (3.3%). But what exactly makes it so sought after?
It all comes down to the weather, geography, the quality of the soil, and the cultivation process. Costa Rican coffee is grown in mountainous regions. This not only provides an optimal climate condition for the coffee to develop but, also, the diverse altitudes of the mountains provide the different coffee varieties with unique flavors.
The coffee is grown on volcanic and fertile soils which do wonders for the coffee bean development as it allows enough oxygen to reach them and enriches the flavor of the end product. The coffee beans are also manually selected to ensure that the ones used for coffee are at the optimal ripe level.
All of the coffee produced in Costa Rica belongs to the Arabiga species, known for the quality grain and the nice smell of the brew. Not only that, this is the only variety that can be produced to avoid the possibility of low-quality coffee. Besides, there are several organizations within the country, such as the Costa Rica Coffee Institute (Icafe), whose goal is to ensure the grains that are cultivated and harvested are of the best quality. The organization also makes sure that the coffee grower plantations optimize the cultivation defined for that particular area and its characteristics.
Currently, there are eight different coffee production zones in Costa Rica. Below there is more information on each of them so that you can get to know them better.
Tarrazu Coffee
The coffee grown in the Tarrazu region is known for being one of the highest quality Costa Rican coffees. Tarrazu is part of Costa Rica's capital province, San José, in the area known as Los Santos. It is recognized for its large coffee production, with coffee growth and exportation being the main economic activity. This coffee belongs to two different varieties of the Arábiga species, Caturra and Catuai, which are known for being resistant and producing the highest-quality beans.
Coffee in Tarrazu is produced at 3900 feet (1200 m, approx). This classifies it as Strictly Hard Bean (SHB), which is a designation for the highest quality coffee based on the altitude it’s grown at. The region has optimal weather and soil conditions for coffee production, it has a 7-month rain season and rich and acidic grounds. The coffee cup is recognized for being heavy-bodied, fragrant, and intense. As for the flavor and acidity, the Tarrazu coffee is sweet, often having a slight vanilla or chocolaty taste, and it can be acidic, with tendencies toward a more citric finish.
Central Valley Coffee
The Central Valley coffee production area is composed of three of the seven Costa Rican provinces, San Jose, Alajuela, and Heredia. This region is where Costa Rican coffee production started in the first place. It is an optimal coffee production area because it's near volcanoes like the Poas, Irazu, and Barva, all of which nurture the soil with the volcanic nutrients it needs for coffee growth. Due to the volcanic ashes, the Central Valley grains are of a redder coloring, and the overall coffee has a higher acidity and rich flavor. Depending on the altitude it’s grown at, the flavor can have a chocolaty or fruity texture to it.
Turrialba Coffee
As well as the Central Valley region, the Turrialba coffee's growth is favored by a nearby volcano that provides quality nutrients. The harvest period for this type of coffee comes at an earlier time of the year than the one from other varieties since the bigger-sized grains ripen and are harvested from June to February. This is the result of the heavy rains that are present in the area. As for the characteristics of this variety, the Turrialba coffee is milder in terms of acidity, a light body and has a great scent, often considered delicate.
Orosi Coffee
Orosi is one of Costa Rica's oldest cities. Here, thanks to the mild weather and fertile soils, coffee has been produced for over 100 years. Like some of the other regions on this list, Orosi is considered a rainy area, influenced by both the Atlantic and Pacific slopes. This high precipitation level is part of what aids this coffee in achieving the high quality that characterizes Costa Rican coffee. In this particular case, aromatic, sweet and balanced. It has medium to light acidity and produces quite an intense chocolate flavor. It is recommended for espresso-based drinks.
Brunca Coffee
The Brunca coffee region is the most recent one, and it is made up of two cantons in Costa Rica's South, Coto Brus and Perez Zeledon. In the region, temperatures can range from 64.4 to 78.8 ºF (18 to 26 ºC). Sometimes they can even reach 93.2 ºF (34 ºC) as the area is composed of several microclimates that influence the flavor of the coffee. The coffee cultivated in Coto Brus is very well accepted internationally and has high compatibility with coffee from other areas, making it ideal for blends.
When it comes to acidity, fragrance, and body of the coffee, it is considered to vary from softer textures, to sweeter and more citrus compositions depending on the weather conditions. The coffee from the Perez Zeledon area is known for coming from a thicker grain and the excellence of its fragrance and acidity.
Guanacaste Coffee
The coffee in the Guanacaste region is distributed in small plantations along the Guanacaste, Puntarenas, and Alajuela provinces. It is special for the high temperatures it’s grown at, which can go over 86º F (30º C) in the dry season. It is divided in three subregions: Guanacaste, in the Nicoya Peninsula, Abangares, and Tilaran; Puntarenas, in Monteverde and Montes de Oro; and Alajuela, in Sarapiqui and San Carlos. The last one is a little bit different from the other two because it has a longer rainy season, which results in an earlier harvest of the beans. In general, though, the region produces a well-balanced coffee, it has light acidity, and while it can sometimes be considered a little bit bitter, it is well-liked by coffee lovers.
Western Valley Coffee
In the Western Valley region, the weather is quite stable and the dry and rainy seasons are very well-defined. This allows for the production of high quality coffee in the area, as the beans benefit from the weather conditions. As in the Tarrazu region, the predominant varieties of this area are the Caturra and the Catuaí, and part of the production corresponds to SHB (Strictly Hard Bean). In the Western Valley, composed of cities like Naranjo, Grecia, San Ramón, Palmares, and Atenas, among others, in Alajuela, the soils, rich in volcanic ash, are considered highly suitable and apt for coffee production. Here, the coffee harvested is considered very balanced in body and acidity, and is said to have citric flavors, specially orangy, but it also can have a taste of peach and vanilla.
Tres Rios Coffee
The last of the Costa Rican coffee regions is the Tres Rios region. This one is smaller and is quite close to Costa Rica’s capital city, San Jose. Due to its extension, the coffee here is grown in more homogenous weather and soil conditions. The grounds in the Tres Rios regions are also privileged because they receive influence from the Irazu Volcano, in Cartago, which provides the soil with the best nutrients and high oxygenation for the benefit of the crops. The coffee produced in this area has high acidity, and a well-balanced body and smell. It is also known for leaving a pleasant aftertaste.
Costa Rican coffee meets every standard of excellence and high quality. It is definitely a product worth the recognition it gets worldwide. While this might be a well-known fact, not everyone is aware of the different production regions of the country's coffee. When visiting Costa Rica, you can't leave without trying its coffee.
コメント