Costa Rica

What makes Costa Rica’s eight coffee regions distinctive, and how do microclimates and altitude create such diverse flavour profiles within a small country?

Costa Rica’s eight coffee regions are like a masterclass in how geography and microclimate can create incredible diversity within a small area – the entire country is smaller than West Virginia, yet it produces some of the most varied and distinctive coffee flavours in the world. Each region has developed its own identity based on altitude, climate, soil composition, and processing traditions. The Central Valley, including regions like Tarrazú and the Western Valley, benefits from volcanic soils and optimal altitude between 1,200-1,700 metres, producing coffees with bright acidity, full body, and classic Costa Rican characteristics – chocolate, caramel, and citrus notes with excellent balance. I’ve tasted Tarrazú coffees that exemplify everything wonderful about Costa Rican coffee – clean, bright, and complex without being overwhelming. The mountainous regions like Turrialba and Orosi have completely different characteristics due to their volcanic activity and distinct rainfall patterns. Turrialba, with its active volcano, produces coffees with unique mineral characteristics and sometimes earthy, complex notes that reflect the volcanic influence. The altitude variation within short distances creates microclimates where farms separated by just a few kilometres can produce completely different flavour profiles. The coastal influences also play a crucial role – regions closer to the Pacific or Caribbean coasts have different humidity and temperature patterns that affect cherry development and processing possibilities. What’s particularly fascinating is how Costa Rica’s commitment to arabica-only production has allowed each region to develop distinctive characteristics without the complications of multiple species. The ban on robusta cultivation means all effort has gone into optimizing arabica production for each specific microclimate. The country’s advanced infrastructure also means that regional characteristics are preserved through careful processing and handling – each region has developed processing methods that enhance their unique terroir rather than masking it. The result is that experienced tasters can often identify specific Costa Rican regions blind, which is remarkable for such a small country.

Why did Costa Rica ban robusta cultivation, and how has this decision shaped the country’s reputation for high-quality arabica coffee?

Costa Rica’s decision to ban robusta cultivation in 1989 was absolutely revolutionary and has fundamentally shaped the country’s coffee identity in ways that continue to benefit the industry today. The ban wasn’t just about quality – it was a strategic decision to position Costa Rica as a premium coffee producer at a time when the global market was becoming increasingly segmented between commodity and specialty coffee. Having studied this decision extensively, I believe it was one of the most important policy choices in modern coffee history. The reasoning was brilliant in its simplicity – rather than competing on volume with countries like Brazil and Vietnam, Costa Rica would compete on quality and command premium prices for arabica-only production. At the time, many thought this was risky because robusta provides higher yields and is easier to grow, but the government recognised that Costa Rica’s small size meant it could never compete on volume anyway. The ban forced the entire industry to focus on arabica quality improvement, which led to massive investments in processing infrastructure, varietal development, and farmer training. Because there was no robusta safety net, farmers had to make arabica work, which drove innovation in cultivation and processing techniques. The decision has shaped Costa Rica’s reputation in ways that continue to pay dividends today. When specialty coffee buyers think of consistent, high-quality arabica, Costa Rica is always near the top of the list because they know every farm is focused on arabica excellence. This reputation allows Costa Rican coffee to command premium prices even during commodity market downturns, providing stability that many other origins lack. The arabica-only focus has also attracted international investment and technical cooperation – research institutions and companies know that innovations developed in Costa Rica will be applicable to arabica production worldwide. What’s particularly smart is how the ban has aged well – as specialty coffee has grown and robusta remains primarily a commodity crop, Costa Rica’s decision to focus exclusively on arabica has positioned the country perfectly for market trends. The country now has decades of arabica-specific expertise and infrastructure that can’t be replicated quickly, creating a sustainable competitive advantage that justifies the original policy decision.

What innovative processing methods like honey processing and micro-fermentation are Costa Rican farmers pioneering, and how do these affect flavour development?

Costa Rica has become the absolute epicenter of coffee processing innovation, and having visited numerous mills and farms there, I can tell you the level of experimentation and precision is extraordinary. The country’s leadership in honey processing alone has influenced coffee processing worldwide – what started as a Costa Rican technique is now practiced globally, but Costa Rican farmers continue to refine and perfect the method. Honey processing involves removing the cherry skin whilst leaving varying amounts of mucilage on the beans during drying, and Costa Rican producers have developed incredibly precise categories – white honey (10-25% mucilage), yellow honey (25-50%), red honey (50-75%), and black honey (75-100%). Each level creates different flavour characteristics and requires different drying techniques and timing. I’ve tasted the same farm’s coffee processed using different honey levels, and the flavour differences are remarkable – from clean and bright with white honey to intensely sweet and complex with black honey. The innovation goes far beyond honey processing though. Costa Rican farmers are pioneering controlled fermentation techniques that were originally developed for wine and beer production. Anaerobic fermentation, where coffee is fermented in sealed tanks without oxygen, creates unique flavour compounds that can produce everything from intense fruit characteristics to complex floral notes. Some farms are experimenting with specific yeast strains, controlled pH levels, and precise temperature management during fermentation. Micro-fermentation is another area where Costa Rica leads – using small batches to test different processing variables before scaling up successful experiments. The precision is incredible – I’ve seen farms with temperature-controlled fermentation tanks, pH monitoring equipment, and detailed record-keeping that rivals scientific laboratories. What makes these innovations possible is Costa Rica’s combination of technical expertise, infrastructure, and market access. The country’s mills have the equipment and knowledge to experiment safely, whilst direct trade relationships with specialty roasters provide markets willing to pay premiums for innovative processing. The results are coffees with flavour profiles that push the boundaries of what coffee can taste like – I’ve had Costa Rican experimental lots that taste like tropical fruits, wine, or even bubble gum, all whilst maintaining the fundamental coffee characteristics that make them recognisable as coffee.