7 Regions, 7 Coffees
The excellence of Costa
Rican coffee can be
enjoyed in seven
different ways, given
that the country has
many different
coffee-producing zones.
The special traits of
the coffee produced in
each of these zones are
famous worldwide. Costa
Rica's advantageous
climate enables it to
produce enough coffee
varieties to satisfy
every taste.
In Costa Rica, rainfall,
relative humidity and
temperature tend to be
lower in the higher
altitudes, although
there are significant
differences between the
Pacific and Atlantic
regions of the country.
Altitude influences
climate and affects the
overall size and
hardness of the coffee
bean, as well as the
quality of the brew,
particularly its
acidity.
In addition, the Arabica
variety has special
characteristics that
produce an aromatic,
delicate good-tasting
coffee.
The seven
coffee-producing regions
are divided between the
lowlands (at altitudes
of less than 1,000
meters), which produce a
lighter coffee, and the
highlands (at altitudes
of over 1,200 meters),
where the soils are
volcanic in origin and
produce a stronger, more
acidic, more aromatic
coffee.
All the coffee-producing
regions of Costa Rica
have joined in signing a
quality improvement
agreement*, whereby the
owners of processing
plants in each region
undertake to produce
coffee of the highest
quality.
By accepting only ripe
cherries, the processing
plant owners insure that
only the finest coffee
is processed.
* Tarrazú
* Brunca
* Orosí
* Tres Ríos
* Turrialba
* Valle Occidental y
Occidental
* Guanacaste
* An agreement whereby
the coffee producers and
processors of each of
the seven regions agree
to better their
practices and standards
relating to harvesting,
delivery and unloading.
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