Perfect growing conditions lead to perfect coffee
The history of coffee growing in Costa Rica stretches back to 1779 when it was first introduced from Cuba. With Costa Rica’s rich soil and ideal tropical climate, you could say coffee’s arrival was love at first sight and has since led to one of the most beloved origins of our favorite bean.
Each coffee has its own origin story and unique characteristics carefully crafted through the dedicated efforts of coffee farmers throughout the world, often over centuries. Coffee cultivation and coffee drinking are woven into the very fabric of what makes Costa Rica the central American country we know and love today.
Below, we’ll detail the rich coffee culture in Costa Rica and explore the diverse taste it has to offer.
Growing Costa Rican Coffee
Costa Rica isn’t a large country, but it sure is climatically diverse. In fact, there are 8 different growing regions for coffee in Costa Rica that each produce their own unique spin on our favorite brew:
- Brunca: The Arabica beans grown in this exceedingly humid region have a reputation for being extremely high quality, while offering a complex flavor profile and a balanced sweetness.
- Central Valley: These central valley grown beans bear heavy fruit and chocolate notes.
- Turrialba: The soil in this region is heavily mixed with ash from the Turrialba volcano, which leads to a bold and smoky flavor.
- Guanacaste: This northern region features a lower temperature and beans that boast a mild acidity and notes of sweet brown sugar, citrus, and apricot
- Tarrazu: One of the most popular volcanic Costa Rican growing regions, Tarrazu, features coffee with balanced notes of honey, chocolate, and fruit.
- Orosi: Orosi region grown beans are one of the smoothest flavor profiles around with balanced notes of citrus and fruit.
- West Valley: The West Valley region is considered one of the most diverse for growing, with coffee profiles ranging from bold chocolate flavors to intense fruit and peach notes.
- Tres Rios: The beans from this region produce a highly sought after balanced acidity, rich flavor, and smooth sweetness.
So, why does coffee grow so well in Costa Rica? Much of this answer relies on the fact that a lot of the country’s soil is mixed with rich volcanic ash, which in turn produces a fertile and oxidized combination. Costa Rica’s tropical conditions, a mix of heavy rainfall and temperatures from 63 to 80 °F, are also ideal for growing robust and flavorful Arabica beans.
Coffee Culture In Costa Rica
Not only is coffee the second most profitable commodity in Costa Rica, second only to tourism, but it’s really a way of life. In fact, coffee drinking is considered a meal on it’s own for many Costa Ricans.
Between lunch and dinner, most Costa Ricans will stop to enjoy “coffee time.” This meal is often designated for catching up with family or friends and developing new relationships. It’s not uncommon to be asked “Would you like to drink coffee with me?” in Costa Rica if someone is trying to get to know you.
Traditional Coffee Brewing
The traditional method of brewing coffee in Costa Rica is with a “chorreador.” A chorreador is a wooden stand that holds a sock-like pouch. The sock is filled with ground beans and then hot water is poured over the beans, which leads to fresh coffee dripping into a cup placed beneath the chorreador.
For over 200 years, Costa Ricans have enjoyed this simple pour-over method which is similar to some of the pour-over methods used in some coffee shops and homes.
Angelino’s Costa Rica Coffee Offering
It’s been several years in the works, but we’re thrilled to finally announce our new Angelino’s Costa Rican coffee! This is the first time in our company’s history we’ve introduced a limited edition coffee origin like this and we couldn’t be more pleased with the results.
Our amazing new Costa Rican, the Organic Amistad SHB EP Grainpro offering, hails from Coto Brus, Puntarenas in the Brunca region. These beans are grown in rich volcanic loam soil at 1200-1500 masl altitude on a farm owned by Robert Montero called Hacienda La Amistad.
Robert Montero’s farm was first purchased by his grandfather in the 1900s. Today, most of the 4,000 hectare land is reserved for rainforest and wildlife preservation, with 300 hectares reserved for organic coffee growing.
Following coffee harvesting on the Hacienda La Amistad farm, the beans are fully washed and dried both in the sun and in mechanical driers. The end result produces a truly unique and balanced coffee filled with notes of caramel, lemon, floral, and chocolate.
