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:
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.
