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Introduction to Costa Rica's Tres Rios Coffee Growing Region: Plantation Conditions and Flavor Characteristics

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). In 1729, coffee was introduced to Costa Rica from Cuba. Today, the coffee industry has become an important economic source for Costa Rica, with approximately one-third of the nation's population engaged in coffee-related industries. Most coffee growing areas are situated at altitudes above 1,500 meters, due to

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Introduction to Costa Rican Coffee

In 1729, coffee was introduced to Costa Rica from Cuba. Today, the coffee industry has become an important economic source for Costa Rica, with approximately one-third of the population engaged in coffee-related industries. Most coffee-growing regions are situated at altitudes above 1,500 meters, as high altitude increases the acidity of coffee beans, slows the growth of coffee trees, and makes the flavor of coffee beans more intense.

S.H.B. refers to Strictly Hard Beans grown at altitudes above 1,500 meters, signifying high-quality Costa Rican coffee. Based on different regional altitudes and the influences of various winds, rains, and natural light, Costa Rican coffee flavors exhibit subtle differences.

Tarrazú Region and Other Growing Areas

Tarrazú is an emerging region in Costa Rica known for its excellent soil and production yields. Coffee from the Tarrazú region has refreshing blueberry aromas and sweet fruit juice flavors. Compared to Tarrazú region coffee, Poás Volcano coffee has heavier fruity sweetness while also possessing some smoky aromas. Tres Rios coffee is more delicate and balanced than coffee from other Costa Rican regions.

Tarrazú is located near the Pacific Ocean, and natural hot spring waters influence the quality of the coffee. This area has a strong coffee culture and produces world-class coffee. Costa Rican coffee is exclusively Arabica beans, processed using the washed method. Its style is bright, full of aroma, and as clear as wind chimes swaying in the gentle breeze. It also has moderate acidity and excellent sweetness. Due to its sweetness, Costa Rican coffee remains delicious even when cooled, which is a major characteristic of Costa Rican coffee. Therefore, it is recommended that when tasting Costa Rican coffee, you should only add small amounts of sugar and cream to enjoy its maiden-like pure flavor.

Coffee Characteristics

Costa Rican coffee features smooth flavors, with balanced development of acidity, aroma, sweetness, and bitterness, making it very approachable.

Seven Famous Growing Regions

TURRIALBA VALLEY in the northeast
OROSI in the north
CENTRAL VALLEY in the northwest
OCCIDENTAL VALLEY in the west
TARRAZU in the south
BRUNCA in the southeast
TRES RIOS in the east

Among these, Tarrazú, Tres Rios, and Central Valley are the most famous.

Costa Rica Tres Rios

Costa Rica Tres Rios is grown at an altitude of 1,500 meters.

Tres Rios: Smooth with high acidity, the beans are hard and full-bodied, with rich aromas. The climate conditions in this area are excellent, resulting in distinct flavors and excellent balance.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans. Online shop services are also available. https://shop104210103.taobao.com