A Short History of Coffee Farming in Costa Rica

When did coffee arrive in Costa Rica, and how did it become a national crop? Most official records say 1720, though some cite 1729 from Cuba—but either way, by the 18th century, coffee was already taking root in the Central Valley, the country’s first coffee-growing region.

Here’s the quick answer: coffee was introduced to Costa Rica by the 1720s, became a major export by the 1800s, and today the country classifies its beans by altitude—SHB (above 1,200m), GHB (above 1,000m), and MHB (above 500m)—with Tarrazú and Tres Ríos among its most famous regions.

How Coffee Took Root in Costa Rica

The earliest official records point to 1720 as the year coffee was introduced to Costa Rica, though other sources suggest it came from Cuba in 1729. By the 18th century, coffee had already established itself in the Central Valley. In the 19th century, strong government support helped it flourish: policies included giving land to anyone willing to grow coffee, and ownership after just five years of cultivation. These incentives helped Costa Rica become the first country in Central America with a fully formed coffee industry.

Coffee quickly outpaced other exports like cacao, tobacco, and sugarcane, becoming the nation’s main economic driver. By 1820, coffee was being exported to Panama. Exports reached Chile in 1832 (where they were repacked for England), directly to Great Britain by 1843, and the United States by 1860. This boom funded major national projects, including Costa Rica’s first railway, university, and national theater.

Where and How Coffee Is Grown

Costa Rica’s coffee thrives thanks to volcanic soils, distinct wet and dry seasons, high temperatures, and plentiful rainfall. Most of the country’s coffee is grown between 500 and 1,800 meters above sea level. The eight recognized coffee-growing regions are Brunca, Turrialba, Tres Ríos, Orosi, Tarrazú, Central Valley, Western Valley, and Guanacaste.

Two regions stand out: Tarrazú and Tres Ríos. Tarrazú, located southeast of the capital San José, includes premium zones like San Marcos and Santa Maria. In the 2014 Cup of Excellence competition, 17 of the 23 winning lots came from Tarrazú. Tres Ríos, about 12 kilometers north of San José, benefits from fertile volcanic soil created by the nearby Irazú volcano. Both regions are often called “Costa Rica’s Bordeaux” for their consistent quality.

Coffee Varieties, Harvesting, and Processing

Costa Rica grows 100% Arabica coffee. In 1989, the country took the rare step of legally banning Robusta cultivation, and later discouraged Catimor varieties. The most commonly planted varieties are Caturra and Catuai.

Coffee is harvested by hand between August and April, depending on altitude. The traditional processing method is washed (wet) processing, followed by sun drying, which typically takes around seven days to reduce moisture content to 12%. Beans are then stored in parchment. Some producers use mechanical dryers, cutting drying time to 24 hours—but this method is thought to negatively affect cup quality.

How Coffee Beans Are Graded in Costa Rica

Costa Rican coffee is graded primarily by altitude and bean density. The classification system includes:

• SHB (Strictly Hard Bean): grown at elevations of 1,200 meters (3,900 feet) or higher
• GHB (Good Hard Bean): grown at 1,000 meters (3,300 feet) or higher
• MHB (Medium Hard Bean): grown at 500 meters (1,600 feet) or higher

Higher altitudes mean cooler temperatures, slower cherry development, and denser beans. Lower-altitude beans ripen faster and are less dense.

Frequently Asked Questions

When was coffee first introduced to Costa Rica?

Official records state coffee was introduced in 1720, though some sources cite 1729 from Cuba. Either way, it was well established in the Central Valley by the 18th century.

What government policies helped grow Costa Rica’s coffee industry?

In the 19th century, the government offered free land to coffee growers and allowed ownership after five years of cultivation. These incentives helped make coffee a dominant crop and the country’s primary export.

Which Costa Rican coffee regions are most famous?

Tarrazú and Tres Ríos are the most renowned. Tarrazú, in the Central Valley near San José, produced 17 of 23 winning coffees in the 2014 Cup of Excellence. Tres Ríos is known for its Irazú volcano soil.

How is coffee processed in Costa Rica?

Most coffee is harvested by hand and processed using traditional washed (wet) methods, then sun dried for about seven days. Mechanical drying is faster (24 hours) but may impact flavor.

What are the coffee grade classifications in Costa Rica?

Beans are graded by altitude: SHB (≥1,200m), GHB (≥1,000m), and MHB (≥500m). Higher altitudes yield denser, higher-quality beans due to slower growth.

What coffee varieties are grown in Costa Rica?

Costa Rica grows only Arabica. Since 1989, Robusta has been legally banned. Common varieties include Caturra and Catuai; Catimor is also discouraged.

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