Costa Rican Coffee Beans

Region: Central America
Profile: Chocolate, nutty, savory
Production: 197 million lbs (1.0% global production)
Global Rank: 16
Varieties: 100% Arabica, 0% Robusta, 0% Liberica
Costa Rica

Costa Rican Coffee Overview

Costa Rica may not be among the top coffee producers by sheer volume, but it yields more coffee per hectare than nearly any other country and three times what Mexico produces per hectare. It was also the first Central American country to grow coffee commercially and has some of the most distinct beans in the world.

Costa Rica has eight distinct growing regions:

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

Like most other major producers, each region has its own tasting notes.

Tarrazu is one of the most famous coffee-growing regions in the world. Beans grown here are light and clean yet exceptionally fragrant. Despite the amazingly high-quality coffee grown here, this region hasn’t gained the notoriety that other regions have, such as Hawaii’s Kona region.

Central Valley produces balanced beans with fruity flavors, hints of chocolate, and honey-like sweetness.

Tres Rios, also known as the Bordeaux of Costa Rica is a volcanic region that produces roasts with more acidity.

Brunca is humid and tropical, producing coffees that are complex and citrusy, some of which are extremely sweet.

Costa Rican Coffee Beans: Detailed Review

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About The Coffee Maven
bryan de luca
Bryan De Luca

I'm Bryan but most people know me as The Coffee Maven. I grew up outside Boston, Massachusetts and received my Bachelor's degree in Biochemistry from Providence College. My first introduction to coffee was during my college days, when I used it as a source of caffeine to fuel late-night study sessions, but soon I became obsessed with the chemistry of coffee. How did changes to water temperature or contact time affect its taste? Why do beans from Africa taste fruity while beans from Indonesia taste spicy? I launched The Coffee Maven in February 2017 to explore these questions and help others brew their perfect cup. Welcome to my site, and thanks for reading!