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Introduction to Costa Rica's Tarrazú Coffee Region - What is the Altitude of Costa Rican Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange, for more coffee bean information, please follow Coffee Workshop (WeChat official account cafe_style). FrontStreet Coffee - Introduction to Costa Rica's Tarrazú Region: 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 country's population engaged in coffee-related industries. Most coffee

Costa Rican coffee beans from Tarrazu region

FrontStreet Coffee - Introduction to Costa Rica's Tarrazu Region

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 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 allows for more intense flavor development. S.H.B. (Strictly Hard Bean) refers to extremely hard beans grown at altitudes above 1,500 meters, signifying high-quality Costa Rican coffee. Depending on regional altitude differences and the influence of various winds, rain, and natural light, Costa Rican coffee exhibits subtle flavor variations.

Costa Rican coffee flavors are typically well-balanced and smooth, lacking the sharpness of Guatemalan coffee. It tastes remarkably gentle and smooth, with harmonious notes of acidity, sweetness, and chocolate bitterness—all integrated in perfect balance, representing the classic flavor of premium coffee. The seven major coffee-producing regions include: Turrialba Valley (northeast of the capital San José), Central Valley (northwest of San José), Western Valley (west of the capital), Tres Ríos (east of the capital), Brunca (southeast of the capital), Orosi (north of the capital), and Tarrazu (south of the capital). Among these, the Central Valley, Tarrazu, and Tres Ríos regions are the most renowned.

Honey Processing Method

So-called honey processing refers to the method of producing green beans by sun-drying them with their mucilage intact. After removing the outer pulp from coffee beans, a layer of viscous gelatinous substance remains. Traditional washed processing uses water to wash away this substance, but due to water resource limitations in some high-altitude growing areas, this direct sun-drying method emerged.

The honey processing process is susceptible to contamination and mold damage, requiring constant careful monitoring and continuous turning to accelerate drying and avoid undesirable fermentation flavors. Its advantage lies in best preserving the original sweet flavor of ripe coffee fruits, giving the coffee delicate brown sugar notes and nut sweetness, while berry flavors support a red wine-based aroma, making it considered a very elegant product. Honey-processed coffee beans have gained significant popularity largely due to their sweet and full-bodied characteristics.