Exploring the Rich History and Craft Behind Costa Rican Coffee☕️🇨🇷 Happy International Coffee Day!!

It’s no secret that Costa Ricans, or Ticos, love coffee. Whether it’s a cup first thing in the morning to kickstart the day or an afternoon tradition of small talk between 3pm and 4pm with family and friends, coffee is an integral part of life here.

As a Costa Rican, coffee is more than just a drink —it’s a culture, a tradition, and a way of life. From the moment I can remember, I was helping my family hand-pick coffee beans in the mountains of San Ramón, Alajuela. Growing up surrounded by coffee fields, I’ll admit, I didn’t always love it. The early mornings, the backbreaking labor, and the relentless sun made it feel more like a chore than a passion. But over time, I came to appreciate not only the hard work behind every bean but the richness of the entire coffee-growing process.

Although Costa Rica is a major player in the global coffee trade, exporting premium beans to countries around the world, I was surprised by how difficult it was to find high-quality coffee while living in the United Arab Emirates in 2024. I ended up settling for Colombian coffee from places like Starbucks, which was actually great —smooth, rich, and somehow comforting. But even though it was delicious, I have to say, it never quite compared to the deep, complex flavors of Costa Rican coffee I’m used to. Colombian coffee is undoubtedly fantastic, and I truly enjoyed it, but Costa Rican coffee? That’s what truly feels like home.

I’ll admit, while Starbucks was a convenient option there, when you’re in Costa Rica, please skip the big chains. I always encourage people to support local cafés instead. These small businesses are crucial to sustaining the coffee-growing communities that pour their heart and soul into every bean. By enjoying local coffee, you’re helping preserve the traditions, culture, and livelihoods of the hardworking farmers who make this coffee some of the best in the world.

Costa Rica’s Coffee-Growing Regions

Costa Rica’s diverse geography creates the perfect conditions for growing coffee, with each region contributing its unique flavors and characteristics. One such gem is Zona Occidente, particularly around San Ramón. Nestled in the lush mountains of Alajuela, this region benefits from rich volcanic soil and a cool climate, making it an ideal location for cultivating premium Arabica beans. The coffee here is celebrated for its bright acidity, balanced flavor, and smooth finish, often with subtle fruit and floral notes. It’s a true reflection of the dedication and care of the family-owned farms in this close-knit community.

Other renowned coffee-growing areas in Costa Rica include:

– La Zona de los Santos: Known for producing high-quality beans with balanced acidity and bright, fruity, and floral notes. The altitude and climate here allow coffee to mature slowly, enhancing its complex flavors.
– Poás: Situated near the Poás Volcano, this region’s coffee is known for its crisp, clean profile and vibrant acidity, with floral and citrusy undertones from the cooler temperatures and rich volcanic soil.
– Monteverde: Famous for its cloud forests, Monteverde’s coffee offers a well-balanced cup with mild acidity and deep, nutty flavors. It often has chocolatey notes and a smooth, full-bodied finish.
– Tarrazú: One of Costa Rica’s most famous coffee regions, known for its bold, high-quality beans. Coffee from Tarrazú has a bright, intense acidity with fruity and floral profiles, making it one of the most sought-after coffees in the world.

These regions, along with Zona Occidente, produce some of Costa Rica’s finest coffee, with their specific altitudes, soil types, and microclimates making each cup a truly unique experience.

Picking the Best Coffee: What to Look For

When it comes to choosing the best coffee, whether you’re buying Costa Rican beans or expanding your coffee repertoire, there’s a lot more to it than meets the eye. Growing up surrounded by coffee, I had the privilege of learning from my dad, who learned the craft from his father. Over the years, my dad’s expertise and advice have stuck with me: the foundation of great coffee starts with the right beans, but it’s the care and attention to detail that make all the difference.

Here’s what to look for when picking the perfect coffee:

– Organic: Organic coffee is grown without synthetic pesticides or fertilizers, which is better for both the environment and the coffee itself. Coming from a family of coffee producers, I can’t stress this enough—some conventional farming practices use alarming amounts of chemicals that are harmful to both the soil and the workers. Organic coffee ensures that you’re supporting sustainable farming methods that result in healthier, more flavorful beans.
– High-Altitude Coffee: Coffee grown at higher altitudes tends to develop more complex flavors. The cooler temperatures slow down the maturation of the beans, allowing them to develop more distinct and refined flavors. Look for beans grown in high-altitude regions like La Zona de los Santos, Poás, Monteverde, or Tarrazú.
– Shade-Grown Coffee: Coffee plants thrive in the shade, which helps protect the surrounding ecosystem. Shade-grown coffee is more environmentally friendly because it preserves biodiversity, prevents deforestation, and supports wildlife. Additionally, these beans tend to have a more balanced flavor profile, with smoother acidity and greater depth.
– Family-Owned Farms: Coffee grown on family farms benefits from a deep connection to the land and the craft of coffee cultivation. These smaller, family-run farms often focus on quality over quantity, resulting in a more distinctive cup of coffee. When you support family-owned farms, you’re helping preserve traditional coffee-growing knowledge that has been passed down for generations.
– Sustainability: Sustainable coffee farming is essential for both the environment and the communities that rely on coffee for their livelihoods. Look for certifications like Fair Trade, Rainforest Alliance, or direct trade labels. These ensure farmers are fairly compensated for their work and that environmentally responsible practices are being followed.

Rare Peaberry Selection: The Exceptional 5%

If you’re lucky enough to come across peaberry beans (also known as caracolito in Costa Rica), don’t hesitate to give them a try. Peaberries are a rare occurrence —about 5% of the coffee cherries produce only one round, oval-shaped bean instead of the typical two. These beans are known for their unique flavor profile, often described as more intense and concentrated. Because of their rarity and distinct characteristics, peaberry beans are highly coveted among coffee connoisseurs.

Roasting: Dark, Medium, and Light – How Time and Temperature Affect Flavor

The roasting process plays a huge role in shaping the flavor profile of your coffee. The temperature and time at which beans are roasted can enhance or mute certain characteristics, bringing out subtle notes of fruit, chocolate, or floral undertones. Here’s a quick guide to understanding how roasting affects flavor:

– Light Roast: Lightly roasted coffee beans retain much of their original flavors, often highlighting fruity, floral, or acidic notes. The roast is done at a lower temperature and for a shorter time, allowing the natural complexity of the beans to shine. If you prefer a brighter, more nuanced cup, a light roast is your best bet.
– Medium Roast: Medium roasts are the most balanced, bringing out both the natural flavors of the coffee as well as the richness of the roast itself. Expect a smooth, well-rounded cup with moderate acidity, often with a hint of caramel sweetness. The roasting time is longer than that of a light roast, but the beans don’t reach the deeper notes of a dark roast.
– Dark Roast: Darkly roasted coffee beans are bold and intense, with a smoky, rich flavor profile. The longer roasting time and higher temperatures bring out chocolatey, nutty, and sometimes even bittersweet notes, while masking the more delicate characteristics of the bean. If you enjoy a robust, full-bodied cup of coffee, a dark roast is the way to go.

Each roast has its own appeal, and the best choice really depends on your personal taste. But one thing’s for sure—whether light, medium, or dark, Costa Rican coffee shines in any roast!

From Farm to Cup: Why Local Coffee is Always Best

If you find yourself visiting Costa Rica or any coffee-growing region, don’t settle for the big-chain coffee shops. Local cafés offer an opportunity to experience coffee as it was meant to be enjoyed—fresh, bold, and full of flavor. Many of these cafés buy directly from local farms, ensuring that the coffee you’re drinking is not only fresh but also supports the community.

Choosing locally-grown coffee means you’re helping preserve the coffee culture and ensuring farmers continue to thrive. It’s a win for your taste buds and a win for the environment!

Conclusion

Costa Rican coffee is a treasure —a product of generations of tradition, knowledge, and care. It’s more than just a drink; it’s the legacy of hard work, dedication, and family passed down through the years.

Whether you’re sipping a cup at a local café or brewing it at home, remember that behind every cup is a story —the farmers, the land, and the culture that make this coffee one of the finest in the world. As I reflect on the lessons passed down from my grandfather and father, I am reminded that each bean carries the heart and soul of my ancestors, and the hard work of my family and countless others.

On this International Coffee Day, take a moment to appreciate not just the rich flavor of your cup, but the journey it has taken to reach you. So, next time you grab a cup, consider where your coffee comes from. Honor the generations of farmers who’ve cultivated these beans with love and care.

Look for organic, high-altitude, shade-grown coffee from family-owned farms. Not only is it better for the planet, but it also tastes better, and by choosing it, you’re preserving a way of life that’s been nurtured for generations.

Pura Vida,
Tico Be Like