Flavor characteristics of Costa Rican coffee varieties in Costa Rican coffee producing areas

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

A highly regarded Costa Rican coffee, the typical coffee plant variety Caturra (coffee Arabian variety Caturra), sometimes Catuai, has a large body, usually full, rich, strong taste and crisp acidity. In particular, Costa Rica's best high-quality coffee, mellow, fruity, bright acidity, fresh and refreshing taste.

Growth height: 1200-1800 m above sea level

Region: Tarrazu

Arabica varieties: Typica, Caturra, Catuai, Villa Sarchi, bourbon, Gesha, Villalobos

Harvest season: December-February

Processing: washing, drum drying

Aroma: full-bodied, fragrant, brown sugar

Flavors: citrus, tropical fruit, apricot

Alcohol thickness: round

Acidity: lively and bright

Costa Rican coffee is generally considered to be the best coffee taste in South / Central America, high altitude and pleasant acidity, leading to great coffee reviews. This reputation also led to its introduction into Starbucks'"booking" program. Its typical flavors include sweet brown sugar, citrus and almond fruit.

When buying Costa Rican coffee for family use, we recommend buying fresh beans directly from the coffee roaster. In a grocery store or Amazon (AMZN) warehouse, buying a brand of products on the shelf for weeks or months can be so dull that you can't taste the full taste of these premium coffees.

Costa Rican coffee growing area

Costa Rica is a relatively narrow country with oceans on both sides and a long coastline, but it still achieves the ideal height for coffee cultivation.

Costa Rican "Tarazu" coffee

The Tarazu region produces the best coffee in Costa Rica. The capital of San Marcos is about 1350 meters above sea level, but the surrounding mountains are as high as 1700 meters, so it is very high above sea level and can make the best coffee. The Tarazu region is located in the country's inland mountains, with the lowest elevation of 1200 meters. The best coffee in the region is known for its relatively heavy body, showing a complex aroma. Almost all Tarazu coffee is of high purity.

San Marcos de Tarazu is especially famous for producing fine coffee. Tarazu's La Minita Coffee Farm is famous for its high quality Arabica coffee.

Costa Rican "Monte Criso" Coffee

One of the best coffee in Costa Rica is grown in Montcleso, Costa Rica, in the western central valley of the country. Montcleso Coffee is famous for its sweetness, silky taste and bright fruit taste. The brewed coffee also has a blueberry top note and a creamy aftertaste.

Costa Rican Alajuela Coffee

Alajuela, located in north-central Costa Rica, is famous for its steep slopes, ranging from 100m to 2600 m above sea level. Most coffee is grown and harvested in the range of 1200 to 1600 meters and is famous for its apple and apricot flavors. Katola and Katoi are the main varieties.

Costa Rican coffee

The Catago region is almost the dead corner of Costa Rica's Guarco Valley. Coffee in Catago is mainly grown between 1200 and 1650 meters, and tasting notes show that it has a strong spice and nutty flavor. Katola and Katoi are the main varieties.

HEREDIA and TRES RIOS area

Coffee from the Eredia and Alajuela regions of Costa Rica is famous for its mellow taste and acidity. Located near the Pacific coast, Tresrios is famous for producing bright coffee with a sweet and mild taste. Easements in these areas range from 1200 metres to 1650 metres.

Less common coffee producing areas

Guanacasce

Orosi (900m-1200 m)

West Valley (1200-1650 m)

Tarim Alba (600-900 m)

Brenka (800m-1200 m)

Costa Rican coffee

Other varieties of coffee plants growing in Costa Rica include Caturra, which is famous for producing rich, bright coffee, Catuai and Mondo Novo.

The Villa Sarchi grape variety in Costa Rica is derived from the Caturra grape variety and the bourbon variety.

SARCHIMOR and Timor coffee varieties

Another coffee variety that grows in Costa Rica is called Sarchimor, which is Timor and Costa Rican Villa Sarchi (Coffea arabica var. Villa Sarchi).

Due to the characteristics inherited from the Timorese variety (which itself is a hybrid of coffee and coffee trees) Sarchimor has significant resistance to coffee leaf rust and coffee stem borer. Sarchimor varieties are grown in India and Costa Rica.