Costa Rica

Costa Rica might be small, but it punches way above its weight in the coffee world. This tiny Central American nation has made quality its mission, becoming the first country to ban low-grade Robusta coffee. Only Arabica grows here, and only the good kind.

Volcanic soil, high altitudes, and perfect growing conditions create coffees with bright acidity, clean flavors, and that signature Costa Rican sparkle. Pura vida extends to the cup.

Here's a fun guide to Costa Rican coffee:

Tarrazú - The Superstar

Costa Rica's most famous region delivers bright citrus notes, honey sweetness, and a clean finish that sparkles. Grown at high altitudes in volcanic soil, it's basically summer vacation in a cup. Pura vida indeed.

West Valley - The Underdog Champion

Often overshadowed by Tarrazú, but equally impressive. Stone fruit, brown sugar, and a gentle floral touch. Slightly lower altitude means a sweeter, rounder profile that hugs your taste buds.

Brunca - The Hidden Gem

From the southern highlands near Panama, these beans bring tropical fruit notes and a honey-like body. Less famous but no less delicious - the best-kept secret of Costa Rican coffee.

Volcanic Magic

Costa Rica's eight volcanic mountain ranges create a coffee-growing paradise. The mineral-rich volcanic soil feeds the roots while high altitudes slow the cherry maturation, concentrating sugars and developing complex flavors.

From the slopes of Poás to the valleys of Tarrazú, every cup tells a story of fire and earth. It's geology you can taste.

The Tico Coffee Tradition

Coffee is woven into the fabric of Costa Rican life. The country's coffee boom in the 19th century funded roads, schools, and the iconic National Theater. Costa Ricans don't just drink coffee - they built their nation on it.

Chorreado Style The traditional Costa Rican brewing method uses a cloth filter (chorreador) hung on a wooden stand. Hot water poured slowly through ground coffee creates a clean, aromatic cup that tastes like home.

Coffee Break Culture Costa Ricans take their coffee breaks seriously. Mid-morning and mid-afternoon, work stops for café con leche and conversation. It's productivity through proper caffeination - and connection.

Farm to Cup Pride Many Costa Rican families have grown coffee for generations. There's immense pride in quality here - the country even banned Robusta beans by law. Only the good stuff allowed.

Go brew one, do a little happy dance, and tag us in your stories. Costa Rica thanks you! ❤️

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