Costa Rica|Costa Rica
by Lloyd Burgess — 16 February 2018
Coffee was the driving force behind much of the infrastructure in Costa Rica in the early 20th Century.
With an incredibly rich and biodiverse environment, Costa Rica has been at the forefront of speciality coffee for many years. With an abundance of water, washing the coffee was no problem for the Costa Ricans unlike some other coffee producing countries. Washed coffee’s have historically fetched a higher price as there are less defects and generally was always perceived as a higher quality coffee. This has paved the way for the coffee industry to implement a significant amount of infrastructure far longer than many other producing countries.
With an increase in micro mills around 20 years ago, Costa Rican coffee is extremely traceable, right back to the exact farm or lot. That said, it is now possible to highlight flavours from a particular crop that may have otherwise been diluted.
Honey processed coffee has also played a huge role in the Costa Rican coffee culture with many farmers adopting this method to produce more interesting coffee’s.
Costa Rican coffees have a soft sweetness, light in body and clean in cup. Mild in acidity and often possessing honey or molasses notes. Due to the traceability of many Costa Rican coffees, it is hard to group them all together as some of coffee’s are absurdly different. That said, Costa Rica is always a coffee I look out for on the menu as it pretty much always has some unique gem.