Is Costa Rica Tarrazú Washed Coffee Arabica or Robusta?

You’ve spotted a bag of Costa Rican Tarrazú coffee labeled ‘washed’ and grown at Diamond Hill estate—but is it really Arabica? With global coffee largely divided between just two species, knowing whether your beans are premium Arabica or bitter, high-caffeine Robusta matters more than you think.

Yes, this particular coffee from Costa Rica’s Tarrazú region, produced by smallholder farmers at Diamond Hill estate and processed using the washed method, is 100% Arabica. It is specifically cultivated from the Caturra and Catuai varieties—not Robusta.

Why the Confusion Between Arabica and Robusta?

Worldwide, commercial coffee consists almost entirely of two species: Arabica (70–80%) and Robusta (Canephora). Arabica is the foundation of specialty coffee—renowned for its complex flavors and suitability for high-end brewing. In contrast, Robusta is harsher, more bitter, higher in caffeine, and typically used in instant coffee or as a filler in espresso blends. That distinction alone explains why coffee drinkers are rightly curious about what species they’re actually buying.

The Origins and Key Varieties of Arabica

Two ancient strains—Ethiopian Typica and Yemeni Bourbon—are the genetic forebears of nearly all modern Arabica. These were transplanted from East Africa to Central and South America and Asia, where they mutated into many well-known varieties. Typica, known for its bronze-tipped leaves and large, oval beans, gave rise to famous types like Mandheling, Blue Mountain, and Yirgacheffe. Bourbon, often considered a Typica variant from Yemen, is similarly prized for its refined cup profile. These old-world varieties laid the groundwork for today’s most celebrated Arabicas.

What’s Growing in Costa Rica’s Tarrazú Region?

The coffee plant was introduced to Costa Rica from Cuba in 1779, with the first exports occurring in 1820. Today, Costa Rica has around 32,000 coffee farmers, most cultivating less than one hectare. The country’s coffee production spans 82,500 hectares, yielding 1.7 million bags (60kg each) annually. With strong domestic consumption (5.5kg per capita) and a long-standing coffee institution, Costa Rica has built a globally respected coffee sector. Among its seven key regions is Tarrazú—an area known for high-altitude farms and ideal growing conditions thanks to volcanic soils, mild temperatures, and balanced rainfall. The region’s microclimates produce some of the country’s most sought-after coffees.

Meet Diamond Hill Estate in Tarrazú

Diamond Hill estate is a smallholder operation located in the Tarrazú region. Its washed-process coffee is made exclusively from the Caturra and Catuai Arabica varieties. The farm delivers a cup profile that’s light, bright, and clean—with citrusy orange tones, toast-like notes, and a sweet finish of caramel and cocoa. The estate benefits from Tarrazú’s famed altitude, volcanic soil, and temperate climate—all crucial factors in shaping its refined flavor.

What Determines Whether Coffee is Arabica or Robusta?

Coffee species are determined by botany, not processing method. While washed processing (removing the coffee cherry’s skin and pulp before drying the beans) is common for both Arabica and Robusta, the species itself is decided by the planted variety. In this case, the Diamond Hill estate uses only Arabica cultivars—Caturra and Catuai—both derived from the original Typica and Bourbon lineage. There is no Robusta involved. Furthermore, the cup profile described—clean, citrusy, sweet—fits classic Arabica traits, not the harsh, earthy notes typical of Robusta.

Frequently Asked Questions

Is all coffee from Costa Rica Arabica?

Yes, virtually all commercially grown coffee in Costa Rica is Arabica. The country does not produce Robusta at scale, and its coffee regulations and reputation focus on high-quality Arabica varieties like Caturra, Catuai, and others grown in regions such as Tarrazú, Heredia, and Alajuela.

What’s the difference between Caturra and Catuai?

Caturra and Catuai are both Arabica varieties derived from Bourbon. Caturra is known for bright acidity and medium body, while Catuai offers a balance of sweetness and mild acidity. Both are dwarf cultivars, making them easier to harvest and common in high-altitude regions like Tarrazú.

What is washed processing and why does it matter?

Washed processing, or wet processing, removes the coffee fruit’s outer skin and pulp before drying the beans. This method enhances clarity and acidity in the cup, which is why it’s favored for specialty Arabica coffees. It doesn’t change the species, but it significantly shapes flavor.

Does Diamond Hill estate grow any Robusta?

No, Diamond Hill estate exclusively grows Arabica varieties—specifically Caturra and Catuai. There is no Robusta cultivation at this farm, and the coffee is processed as washed Arabica.

Why do people confuse Tarrazú coffee with Robusta?

Tarrazú coffee is known for its bold, sometimes dark-toned profiles, which can seem similar to the heavier body of Robusta. But Tarrazú’s flavor comes from its altitude, processing, and Arabica genetics—not from Robusta beans, which are fundamentally different in taste and species.

Recommended FrontStreet Beans for Exploring Arabica Variety

FrontStreet Coffee’s Jamaica Blue Mountain No.1 is a classic Typica-derived Arabica with balanced chocolate, almond, and floral notes, offering a refined cup. For something more fruit-forward, try their Yirgacheffe washed coffee (sold as part of their Ethiopian selection under 'FrontStreet CoffeeYirgacheffeGedeb'), which highlights citrusy brightness and floral aromatics. Both are excellent examples of premium Arabica origins—just like the Caturra and Catuai from Costa Rica’s Diamond Hill. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.