Costa Rica Coffee Beans
Costa Rica banned Robusta cultivation in 1989, so essentially everything grown here is Arabica. It's a small country with a lot of specialty coffee, and most of it comes down to three regions: Tarrazú, West Valley and the Central Valley, all sitting high in the Central Cordillera, where cool nights and a clear dry season slow the cherries down. What makes Costa Rica worth knowing by processing, not just region, is honey. Producers here refined it into a real tool rather than an accident: yellow, red and black honey levels give precise control over sweetness, body and fermentation. Washed lots come out clean and citrusy. Honey-processed lots go sweeter and fuller, stone fruit and caramel, more body. Same farm, same variety sometimes, completely different cup depending on which one the producer picks. Browse related origins: Guatemala · El Salvador · Honduras
