How Costa Rica Processes Specialty Coffee Beans

When you sip a sweet, fruity cup of Costa Rican coffee, you might wonder: how exactly does this country—small in production but big in flavor—turn coffee cherries into such refined beans? Especially when much of the region relies on standard methods, Costa Rica stands apart with both traditional discipline and innovative techniques.

The short answer: Costa Rica produces around 11,000 metric tons of coffee annually—ranking seventh in Central America—and primarily grows modern varieties like Caturra, Catuai, and Mundo Novo. Most farms use washed processing, but the country is also known for its distinctive Honey (Miel) process, which maximizes sweetness by keeping more fruit pulp on the beans during sun drying.

What Coffee Varieties Grow in Costa Rica?

Costa Rica doesn’t lean on ancient coffee varieties like Typica or Bourbon as much as other origins. Instead, its coffee fields are dominated by newer, higher-yielding cultivars such as Caturra, Catuai, and Mundo Novo. Traditional Bourbons and Typicas are rare. However, the country has developed its own notable variety: the Bourbon mutation Villa Sarchi. This elegant-tasting strain has also been introduced to Brazil, where it has won awards.

Improving Catimor in Costa Rica

Beyond common varieties, local research institutions have worked hard to improve the hybrid Catimor—known for its Robusta-like traits—by reducing its harshness and enhancing its cup profile to taste more like pure Arabica. These upgraded Catimor strains have recently been exported to Asia for trial planting.

Washed Processing: The Traditional Method

The majority of Costa Rican coffee is still processed using the traditional washed (wet) method. This involves removing the coffee cherry’s skin and pulp, fermenting to remove the mucilage, and washing the beans before drying. It’s clean, consistent, and highlights the bean’s inherent qualities—but it doesn’t add extra sweetness or body from fruit sugars.

What Is the Honey (Miel) Process?

In recent years, Costa Rica has embraced an alternative: the Honey process, locally called Miel or “Honey Coffee.” This method is a response to both flavor goals and environmental factors, competing with Brazil’s own semi-washed styles.

Here’s how the Costa Rican Honey process works:

• Depulping: Coffee cherries are run through a depulper to remove the skin and most of the fruit, but unlike Brazil’s approach, Costa Rica leaves almost all the sticky mucilage (fruit layer) intact.
• Drying Setup: The mucilage-covered beans are then moved to elevated drying racks—similar to those used in Kenya—rather than being spread on the ground. This helps avoid absorbing earthy flavors or excess moisture.
• Sun Drying: The coffee is dried in the sun for one to two weeks, turned hourly to ensure even drying. Throughout this time, the beans absorb intense sweetness and aromatic complexity from the mucilage.
• Storage: After drying, the beans are stored in wooden containers to stabilize before export.

This labor-intensive technique results in a cup that’s famously sweet, with a syrupy body and pronounced fruitiness. But it comes with risks: if the weather turns humid, the high mucilage content can lead to mold or fermentation defects.

Why Costa Rica Uses Extended Sun Drying

Unlike Brazil—which often machine-dries its semi-washed coffee after just one to three days in the sun—Costa Rica dries Honey process coffee entirely under the sun for up to two weeks. Despite not being as arid as Brazil, Costa Rican producers trust their microclimates and elevation to make this extended drying both safe and effective. It’s a bold move that underscores the country’s craftsmanship and willingness to experiment for better flavor.

Frequently Asked Questions

What is the most common coffee processing method in Costa Rica?

The most common processing method in Costa Rica is washed (wet) processing, which produces clean, bright cups. However, Honey (Miel) processing is also widely used and growing in popularity for its sweeter profile.

What is the Honey (Miel) process in Costa Rican coffee?

The Honey process, or Miel, involves depulping coffee cherries but leaving most of the fruit’s mucilage on the beans. They are then dried on raised beds in the sun for one to two weeks, absorbing sweetness and complexity without washing off the sticky layer.

How long is Costa Rican Honey coffee dried for?

Costa Rican Honey process coffee is typically dried in the sun for one to two weeks, with the beans turned every hour to ensure even drying. This is longer than Brazil’s typical semi-washed drying time of one to three days.

Does Costa Rica grow many traditional coffee varieties like Typica or Bourbon?

No, Costa Rica mostly grows modern coffee varieties like Caturra, Catuai, and Mundo Novo. Traditional varieties like Typica and Bourbon are rare, though the Bourbon mutation Villa Sarchi is notable and has been cultivated there.

What makes the Costa Rican Honey process different from Brazil’s?

Costa Rica’s Honey process leaves nearly all the mucilage on the beans and dries them on elevated racks in the sun for up to two weeks, while Brazil often removes part of the mucilage and may use mechanical drying after just one to three days.

Is the Honey process used for all Costa Rican coffee?

No, the Honey process is an alternative method used alongside traditional washed processing. It’s especially popular among producers aiming for sweeter, fruitier cups and is often labeled clearly as “Honey Coffee.”

Recommended FrontStreet Beans for Exploring Honey Process

FrontStreet Coffee’s Black Berry is a standout example of the dark honey process—keeping nearly all the fruit’s mucilage for a full 14-day sun dry. The result is deep sweetness and complex berry notes, ideal for drinkers who enjoy rich, syrupy profiles. For something different, try Mozart, made with raisin honey : the beans are sun-dried until wrinkled like grapes, then fully mucilage-dried to highlight fermented fruit, rose, and wine-like aromas. Both beans showcase Costa Rica’s signature sweetness and innovative processing. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.