Costa Rican coffees are delicious and easy to drink. They feature a complex sweetness combined with refined acidity, soft textures and a wide range of floral and citrus aromas.
КОСТА РИКА КЛЮЧОВИ ФАКТИ
PERCENTAGE OF THE WORLD MARKET 0,93%
HARVEST Varies from region to region
PROCESSES PRODUCTION: Washed, Honey, Natural
MAIN TYPES: Arabica Typica, Caturra, Catuai, Villa Sarchi, Bourbon, Gesha, Villalobos
WORLD RANKING AS A MANUFACTURER on the 15th place
Being very proud of the coffee it grows and produces, Costa Rica has banned the production of Robusta to protect its Arabica varieties, such as Typica, Caturra and Villa Sarchi. The government has also issued strict environmental guidelines to protect vulnerable ecosystems and the future of coffee production.
There are more than 50,000 coffee growers in Costa Rica, and about 90% of them are small producers, with less than 5 hectares (12 acres) each. The industry went through a revolution before switching to the production of quality coffee. Numerous micro-mills have been built around regions with growing production, allowing small producers, or small groups of farmers, to process their own grains, control and add value to their harvest, and trade directly with buyers around the world.
This development has helped younger generations to continue working on family farms despite unstable markets – a trend that is unfortunately not common around the world.
Costa Rica Specialty Coffee Map
Perhaps the most famous coffee region in Costa Rica, Таразу Caturra and Catuai grow mainly in the shade, at altitudes of 1,500-1,900 m above sea level. Many subregions offer different characteristics and complex flavors. The harvest lasts from November 5 to March.
