Costa Rica's Coffee History
The history of Costa Rican coffee began in 1854 when a group of visionaries in import-export, took on a complicated task: to export coffee directly to London, England.
These forward-looking businessmen were aided by Mr. William Le Lacheur, the Captain of the English sailing vessel, Monarch, which transported sacks of 100 pound coffee to Europe.
The coffee business has had success since, up to and including our Golden Bean that we know today. The growth and marketing of our coffee changed forever this sleepy little corner of the Spanish Empire. Our country was modernizing: the younger generations with intellectual thoughts were able to continue their university studies in cities like London and returned to Costa Rica as doctors and engineers and contributed to the improvement, quality and style of life for all of Costa Rica.
Seven coffee regions
According to Dr. Ernesto Illy, 70% of the intrinsic quality of the coffee bean is determined by the genetic characteristics of the seed, and 30% by the ecosystem in which it is cultivated. Only when the genetic difference is remarkable, as in the case with arabica vs. robusta, is the difference notable. Otherwise, the ecosystem in its totality (latitude, altitude, soil, composition, rain and temperature) will contribute to the optimal conditions for a superb coffee. Costa Rica offers a diversity of flavors in its coffee from the following regions:
Turrialba
Turrialba's coffees are characterized by a smooth acidity and good aroma. Coffee here is grown at altitudes between 1970 and 2960 feet.
Valle Central
With the aid of its climate and volcanic grounds that have a height between 3950 and 5260 feet, Valle Central produces coffee with excellent characteristics and a smooth, chocolate-like flavor.
Valle Occidental
Grown at an altitude ranging from 3280 to 3950 feet, coffee from this region is known for its acidity and the body. It yields a balanced cup with a presence of fruity flavors like peach and apricot.
Tres Ríos
This region's altitude ranges from 3950 to 5430 feet and offers excellent climatic conditions, which yield an excellent cup with a perfect balance.
Tarrazú
Tarrazú coffee beans are hard, with a tightly closed fissure. Produced at high altitudes and with a late ripening cycle, Tarrazú coffee is highly regarded throughout the world. Altitude: 1,200 to 1,700 meters (approx. 3,950-5,590 feet)
Brunca
Brunca's early harvest is noted because of its compatibility with coffee from other latitudes. It is located at altitudes between of 2630 and 3950 feet.
Orosí
Fertile soils and an exceptional climate produce a brew of excellent quality, made from a long, hard grain of uniform shape that is the result of a slow ripening process. Altitude: 900 a 1200 m. (approx. 2960-3950 feet) Cup.
Source:
Specialty Coffee Association of Costa Rica
