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Costa Rican coffee plants were imported from Cuba in 1779 and exported for the first time in 1820. There are now about 32000 coffee farmers, with an average of less than 10000 yuan per farmer. Costa Rica has a population of 410 million (2006), an active coffee planting area of 82500 hectares, an annual output of 1.7 million bags (per bag of 60kgs), and an annual consumption of 38 bags in the country, with an average annual consumption of 5.5kgs per person, which is higher than that of Japan (4kgs). At present, the average Taiwanese is only slightly higher than 1kg. Costa Rica is the first country where coffee was first introduced into Central America. It has a long history. The coffee organization is self-produced and the marketing system is complete. Because there are many volcanoes in China and the United States, and there are light and natural weather of the land, the coffee produced has the characteristics of micro-climate conditions in the Pacific and Atlantic currents and seas at the same time. In terms of quantity and quantity, Costa Rican coffee has always been recognized by the world, and it is regarded as one of the world's high-grade coffee. Costa Rican coffee has been planted for more than a century. It was first planted on the slopes of the Poas and Barva volcanoes. Today it is known as the Central Valley (CentralValley). The seven main coffee producing areas are divided from northwest to south, along the central plateau of the interior. The fertile volcanic ash, abundant volcanic ash and moderate rainfall in Costa Rica's volcanic terrain, as well as the steady rainfall, are all one of the factors that make coffee a major agricultural product in Colombia. The seven major production regions are: Tarrzu, TresRios, Orosi, CentralValley, WestValley, Turrialba and Brunca.

The cultivation of coffee in Costa Rica has a long history. In the past 10 years, the new "dry" treatment has become a trend. The new method of "honey treatment" is called "honey treatment", which uses the scraping machine to complete the scraping degree of the pulp.