All destinations
Coffee cherries on the branch, Costa RicaChalo Garcia / Unsplash
9.7°N 84.0°W · 1,200–1,900 maslGrown in Tarrazú
Costa Rican coffee
Small micro-mills let families process their own lots. Leaving sticky fruit on the bean while it dries, the honey process, became a Costa Rican signature.
From the expedition filesCoffee paid for a national theatre and a railway to the Caribbean, and is still brewed through a cloth sock.Still alive art: Oxcart coffee haulage and painted cartsRead the Costa Rica file, with every source →- Region
- Tarrazú
- Altitude
- 1,200–1,900 masl
- Varieties
- Caturra, Catuaí
- Process
- Honey, washed
Harvest calendar
JFMAMJJASOND
In the cup
HoneyBrown sugarTangerineApricot
Acidity
Body
Sweetness
Fruit
Chocolate
On the stamps
Costa Rica · 1945Costa Rican coffee stampWikimedia Commons (Public domain)
Costa Rica's coffee, on the post
