10 Things You Didn’t Know About Coffee in Costa Rica

You have probably experienced Costa Rica, even if you have never been here. Whether it was Starbucks, from the supermarket, or at your local coffee shop, I’m sure you have tried Costa Rican coffee before. Costa Rican coffee is world famous for its quality, and with good reason.

There is a lot of information about Costa Rican coffee around the internet, but a lot of it repeats the same five or six facts. This project is an attempt to collect the most important facts about coffee in Costa Rica, as well as several interesting details that most Costa Ricans don’t even know.

The following is a comprehensive summary of the history of coffee in Costa Rica and its resulting expertise in the industry.

#1 Costa Ricans originally didn’t want to plant coffee

Colonial Costa Rica, under the control of the Spanish crown with its headquarters in Antigua, Guatemala, struggled with poverty and limited opportunities. The region, known as Costa Rica today, was subject to stringent export regulations that required all goods, even those from distant lands like Costa Rica, to be sold exclusively in Antigua.

The main export during the colonial period was cattle, but this proved to be an unprofitable venture. Costa Rican ranchers would undertake arduous journeys spanning months to transport their thin and sickly livestock to Antigua, resulting in meager profits. The cattle trade did not provide a prosperous foundation for the colony’s economy.

However, there was a more promising opportunity in the form of cacao. Unlike cattle, cacao production allowed for better quality control, making it a potentially lucrative enterprise. Germany showed keen interest in Costa Rican cacao and was willing to pay handsomely for it. Unfortunately, the vulnerable Costa Rican farmers preparing to transport their cacao harvest to Antigua fell victim to raids by warriors from Honduras, who easily stole their valuable crop. This made the cacao trade an unreliable and unfavorable option.

It was at this point that coffee emerged as a significant turning point for Costa Rica’s economy.

#2 (Almost) All Costa Rican coffee is from the Arabica coffee bean

Costa Rican coffee has earned a distinguished reputation for its velvety smoothness, delicate flavor, and exceptional quality. The country’s commitment to prioritizing quality over quantity, encouraged by the national Institute of Coffee in Costa Rica, has solidified its position as a global producer of fine coffee. Until 2018, Costa Rica exclusively cultivated Arabica coffee beans, renowned for their ability to produce a superior-tasting brew. In contrast, the Robusta bean, the second most prevalent coffee variety, had been prohibited from cultivation in the country for over three decades due to its reputation for a bitter, almost burnt taste resulting from its higher caffeine content.

However, Costa Rica has recently lifted the ban on Robusta cultivation, but not without supporting this decision with important considerations. Robusta plants exhibit heightened resistance to insects, diseases, fungi, and the effects of rising temperatures, making them a more resilient option. Moreover, Robusta plants tend to grow taller, resulting in higher fruit yields.

Despite this change in legislation, Arabica remains universally acknowledged as the superior coffee bean, which is why the cultivation of Robusta in Costa Rica is subject to strict regulations. The government designates specific regions where Robusta can be grown, typically in warmer and more humid zones that are less suitable for Arabica plants. By preserving the best elevations and regions for Arabica cultivation, which still constitutes the majority of coffee production in Costa Rica, the country upholds the standards associated with its renowned coffee industry.

#3 Most of the metropolitan Central Valley used to be coffee plantations

The cities of San Jose, Heredia, Alajuela, and Cartago, as we know them today, were once vast expanses of coffee plantations. The hilly terrain and surrounding mountains of the Central Valley provided the ideal high-altitude conditions for coffee cultivation. Interestingly, the first coffee farm in Costa Rica, and even in Central America as a whole, was established right downtown on Central Avenue. This historical landmark at the exact center of San Jose serves as a remarkable testament to the profound significance of coffee in Costa Rican culture.

Over time, as the population grew, most of the coffee plantations made way for residential neighborhoods and commercial centers. However, it is still quite common to come across pockets of coffee plants while driving through hillside communities. These small farms nestled within the cityscape serve as charming oases teeming with life, hosting a variety of critters and offering a breath of fresh air amidst urban surroundings.

#4 Costa Rica’s school vacation schedule was based on the coffee harvest

Most of the coffee harvest takes place between December and March. In the past, vacations began the day they started to pick the coffee and ended once it was all done. Nowadays, Costa Rican vacations still run from December to February, even though children are no longer used in the harvest.
The coffee harvest used to be a very joyful time for the family, which would get together to go to the coffee fields, earning good money for every basket they filled with red berries. The tradition goes that families would pass the buckets full of berries to the farmers, who would pass the empty buckets back with their payment for that bucket. At the end of the afternoon, families would go home with full pockets.

For many families, these few months were when they would earn most of their money for the whole year. Combined with the family bonding of harvesting together, this season was known as a happy, social time of year.

#5 Costa Rica’s entire economy was founded on the coffee bean

The cities of San Jose, Heredia, Alajuela, and Cartago, as we know them today, were once vast expanses of coffee plantations. The hilly terrain and surrounding mountains of the Central Valley provided the ideal high-altitude conditions for coffee cultivation. Interestingly, the first coffee farm in Costa Rica, and even in Central America as a whole, was established right downtown on Central Avenue. This historical landmark at the exact center of San Jose serves as a remarkable testament to the profound significance of coffee in Costa Rican culture.

Over time, as the population grew, most of the coffee plantations made way for residential neighborhoods and commercial centers. However, it is still quite common to come across pockets of coffee plants while driving through hillside communities. These small farms nestled within the cityscape serve as charming oases teeming with life, hosting a variety of critters and offering a breath of fresh air amidst urban surroundings.

#6 Costa Rica has eight main coffee regions, ideal for growing coffee

• Tarrazu
• Orosi
• Central Valley
• West Valley
• Turrialba
• Tres Rios
• Guanacaste
• Brunca

More than 80% of these eight regions are located between 2,600 and 5,300 feet above sea level (800 and 1,600 meters). For those of you who know a little about coffee cultivation, these numbers will be like music to your ears. For the coffee novices, there is one basic principle of elevation and coffee: The higher the elevation, the better the coffee.

Experts say good quality coffee comes from altitudes over 4,000 feet (1200 meters), while excellent coffee is grown above 5,000 feet (1500 meters). High elevation coffee is more acidic and aromatic, compared to low elevation coffee. While there are many factors that go into the flavor of your final cup of coffee, the elevation is one important one. High altitude coffee will tend towards citrus, vanilla, chocolate, and nutty flavors, while very high altitude coffee will have more of a fruity, spicy, floral, berry, and wine flavor.

#7 Costa Rica’s Volcanoes Make Its Coffee Even Better

Costa Rica is lucky to have so many volcanoes, including Poas, Barva, Irazu, Turrialba, Rincón de la Vieja, Miravalles, and Tenorio, to name a few. Volcanic soil offers excellent drainage capabilities, allowing coffee plants to thrive without being waterlogged. This ensures optimal root health and prevents the risk of overhydration. Additionally, the porous nature of volcanic soil facilitates the circulation of air and moisture, creating a favorable microclimate for the coffee plants.

The mineral composition of volcanic soil adds unique characteristics to the coffee beans. These minerals are absorbed by the roots, imparting distinct flavors and aromas to the final cup of coffee. The volcanic influence often results in a well-balanced and rich flavor profile, with hints of chocolate, fruity notes, and a subtle acidity.

#8 Costa Rica’s coffee is picked exclusively by hand

The coffee fruit is very delicate, which is why it must be picked by hand. The coffee harvest is, therefore, very labor intensive. In the not-too-distant past, entire families would flock to the plantations for the harvest. It was a family activity.

Nowadays, the majority of coffee pickets are migrant workers from Nicaragua, since the coffee picking season is relatively short. It is very common for coffee plantations to provide temporary housing for workers and their families, and even childcare and schooling for their children, as in the case of Doka Estate and Starbucks’ Hacienda Alsacia, among others.

#9 Organic coffee farming is a work of art

Several farms in Costa Rica have dedicated themselves to organic coffee farming. The science and ingenuity behind successful organic coffee farming is truly amazing. Finca Rosa Blanca is one example of such.

In order to achieve a farm that is 100% organic and profitable, a lot of things have to be taken into account, from sustainable alternatives to pesticides to herbicides. Organic coffee fields tend to be sprawling, following the natural ebb and flow of the hills. Other plants, such as banana plants are planted amongst the coffee plants, offering up alternatives to potentially harmful chemicals.

#10 Coffee quality is regulated by the government

Costa Rica takes their coffee very seriously. The Coffee Institute of Costa Rica is a public organization that regulates the coffee industry, educates coffee growers, and promotes Costa Rican coffee around the world. If you want to know anything more in depth about coffee in Costa Rica and can read Spanish, we encourage you to peruse their website; it’s got a lot of interesting information!

Ready to Try Some Costa Rican Coffee?

In conclusion, Costa Rica’s coffee fame is well-deserved. Its unique geography, commitment to quality, and emphasis on sustainability contribute to the exceptional reputation of its coffee. From the ideal growing conditions to the preservation of biodiversity, Costa Rican coffee embodies excellence and environmental stewardship. Enjoying a cup of Costa Rican coffee is more than a treat; it’s an experience that embodies the legacy of a nation renowned for its outstanding coffee heritage.