Coffee was introduced in Costa Rica at the end of the 18th century. Father Felix Valverde was the first coffee producer in the country. Since Valverde, coffee plantations expanded throughout the Costa Rican mountain chain. Costa Rica was considered the first Central American country to set up high quality standards and establish coffee as a reliable industry. Today, Costa Rica is among the largest producers of coffee in the world.
Costa Rican coffee plantations are known for its high altitudes, volcanic soil and unique processing methods. Costa Rica came up with honey processed. In such method, the skin and pulp of the cherry is removed, but the sugary mucilage is left on the parchment throughout the drying process. Costa Rican farmers have refined this processing method that have been extending throughout Central America. They have become true pioneers. Honey processed coffee tends to brews a sweet and fruity cup. They also have developed an interesting approach at the mills. Their inner work philosophy has never been seen. They are efficient, innovative, and inventive.
The most famous coffee growing regions in Costa Rica is Tarrazu and Tres Rios. Tarrazu has the best soils and highest altitudes. It is known to implement the most advance and modern processes. It produces a consistent clean cup. Tres Rios cup is softer and a bit more balanced. These regions are known to produce excellent and flavorful coffee.
Thanks to its rich volcanic soil, high altitude, ideal weather and modern processing techniques, Costa Rican coffee is considered among the best in the world. They produced a well-rounded, very bright and clean cup with an intense sugary sweetness. They are perfect as a single origin and will add life and flavor to any blend.