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The Premium Coffee Powerhouse of Southern Central America - Costa Rica

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Coffee Aroma Guide: It's been a while since we shared coffee origin introductions with everyone~ Today let's explore Costa Rica's coffee cultivation situation! Editor's Note: Costa Rica first caught our editor's attention during a World Cup year (can't recall which one), when Costa Rica played against China, and then... China lost. Coffee cultivation in Costa Rica was introduced from Cuba in 1779, but it wasn't until 1820 that

Coffee Introduction

It's been a while since we introduced coffee-producing countries! Today, let's explore the coffee cultivation situation in Costa Rica!

Editor's Note

The first time Costa Rica caught my attention was during a World Cup year when Costa Rica played against China, and... China lost.

Coffee Cultivation Overview

Coffee cultivation in Costa Rica began in 1779 when it was introduced from Cuba. It wasn't until 1820 that coffee was first exported. Currently, there are approximately 32,000 coffee farmers, with each farmer cultivating an average area of less than one hectare (10,000 square meters). Costa Rica has a population of 4.1 million (as of 2006), with coffee cultivation covering 82,500 hectares. The annual production is 1.7 million bags (60kg per bag), with domestic annual consumption of 380,000 bags. The average annual consumption per capita is 5.5kg, higher than Japan (4kg consumption) and significantly higher than Taiwan's current average of just over 1kg.

Geographic and Climatic Advantages

Costa Rica was the first country in Central America to introduce coffee cultivation, boasting a long history and a complete system from production to sales. Located in the Central American Isthmus, the country is dotted with volcanoes and possesses natural advantages of sunshine and fertile land. The climate is moderated by Pacific and Atlantic ocean currents and sea breezes, producing coffee with unique characteristics of local microclimate and terroir. In terms of both quality and quantity, Costa Rican coffee has consistently received worldwide recognition and is rated as one of the world's high-quality coffees. Many towering volcanoes in the country reach altitudes of 2,000 meters, allowing coffee cherries to slowly mature in the fertile volcanic ash soil and high-altitude cool environment, cultivating coffee beans with complete and rich flavors.

Coffee Growing Regions

Coffee cultivation in Costa Rica began two hundred years ago, with the earliest growing areas located on the slopes of Poas and Barva volcanoes, which is today known as the Central Valley region. After years of development, Costa Rica currently has eight main growing regions: Guanacastes, West Valley, Central Valley, Turrialba, Orosi, Tres Rios, Tarrazu, and Brunca.

Production Statistics

According to ICO statistics, Costa Rica can produce approximately 1.6 million bags of Arabica coffee annually. Although the production volume is lower than Central American countries like Guatemala and Honduras, the quality and price are significantly higher than theirs.

Presidential Interest

Look! Even the president went to see their coffee when visiting Costa Rica!

Seasonal Patterns and Processing

Costa Rica has two seasons throughout the year. The dry season runs from December to April each year, which is also the coffee harvest time, while the rainy season is from May to November. In recent years, micro-mills have been established one after another. Because water consumption is only 5% of traditional washed processing plants, and they don't require large water tanks and drying fields, the required investment is relatively much smaller. The "honey-processed coffee" with low acidity, increased complexity, and rich sweet aroma has become a sought-after commodity in the coffee industry in recent years. Among them, outstanding performers have shone brightly in major competitions in recent years, greatly enhancing the international reputation of various estates.

Sumava Estate

Sumava Estate in Costa Rica is a very young estate. Originally engaged in the coffee trade business, Francisco Mena purchased this land and preserved most of the original forest, developing only a small portion as a coffee cultivation area to maintain the estate's natural ecological balance.

The altitude of Sumava Estate is approximately between 1,670-1,790 meters, located in another renowned Costa Rican growing region - the West Valley. The high temperature difference combined with fertile soil makes it very suitable for coffee cultivation.

Estate owner Francisco Mena introduced the high-quality variety Villa Sarchi, which reached the top 13 in the Cup of Excellence. This is a rare variety bred through cross-breeding with Red Bourbon trees. It is resistant to strong winds, prefers high-altitude environments, and possesses excellent acidity with various complex fruit aromas. It has high sweetness, bright and delicate citrus acidity with deeper raisin and nut aromas, exhibiting considerable complexity and excellent balance.

Most of the estate is left as forest to maintain the natural environment. Great care has been taken in estate management. For broken wood, rotten wood, and weeds, traditional burning methods are not used. Instead, the wood is shredded into fragments and mixed with organic fertilizer for use as fertilizer on the farm.