Costa Rica

First documented evidence of coffee being brought into Costa Rica was in the 1790s – exported by a Panamanian trader Costa Rica is the only country where, by law, only Arabica varietals may be grown Most common varietal is Caturra, also Catuai, Villa Sarchi, Gesha, Bourbon and Villalobos Primarily wet processed, some natural, some honey processed Costa Rican coffees tend to be full bodied and acidic Cup of Excellence Programme

Costa Rica has provided some of the best responses to changes and increasing demand for quality in the world coffee market.  It is leading the "mico mill" movement which makes it possible to trace a lot back to a specific farm or plot.

The main growing regions are:

Brunca This area produces a more "average" coffee, with some specialty grade coming out of the higher altitudes of around 1200m.

Central Valley This is the oldest area of coffee cultivation - under pressure from the increasing population and industry development. Grown at altitudes of 1000 to 1200m, some Bourbons are still cultivated here.

Tarrazú This region is the highest producer in Costa Rica growing coffee at altitudes of 1200 to 1700m.  The soil and altitude produces strong body and flavour with very high acidity.

Tres Rios Again, an area where property is being developed and the coffee farms are suffering. Coffees are grown in altitudes of 1000 to 1650m.

Western Valley Some of the better Costa Rican coffees are coming from this region - featured highly amongst the winners in the Cup of Excellence auctions.  This is likely due to the traceability of this coffee so that quality can be better controlled.  Grown at altitudes of 1200 to 1700m.