Costa Rican Coffee Story Why Costa Rican coffee tastes good

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Coffee trees were first introduced to Costa Rica from Cuba in 1779, commercially planted in 1808, and first exported from Costa Rica in 1820. Costa Rica is considered to be the first country in Central America to produce coffee commercially, and the first batch of coffee arrived in the United States in 1860. The coffee sector is essential to the infrastructure and economic development of Costa Rica.

Production in some coffee-growing areas of Costa Rica has declined over the past few decades as a result of a sharp increase in land value in densely populated areas. A growing number of Costa Rican coffee growers face a difficult choice: to maintain the family tradition of growing coffee or to profit from the real estate boom.

Today, Costa Rican coffee is the mainstay of the American specialty coffee market, highly respected for its lively acidity, light taste and subtle aroma, and is often used for its consistently high quality. In addition to medium-sized estates that have been producing coffee for hundreds of years, a new generation of small estates and "micro-workshops" have recently attracted the attention of professional buyers around the world. Instead of sending dry parchment coffee to the mill for processing and export, these micro-grinders include small dry grinding modules owned by individual farmers, giving them complete control over their products, from planting to grinding, processing and packaging.

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