EAT IN ASIA / Food destinations / Other food destinations / Central america - central american food / Costa rica - costa rican food
Costa Rican coffee - is it good?
Coffee is one of the most liked drinks around the world. Not only gives it pleasure, but also unifies people. Drinking coffee is a way of spending time, celebrating the brewing process and tasting roasted beans’ aromas. Coffee is drunk during business meetings, on holidays and every day. It is not only a pleasure, but also a way to wake up the organism and exceed regular active hours.
In the morning, people drink coffee to give their body an energetic kick. During a lunch time, it is just a nice dessert and finish of the meal. In the evening, when lighter coffee types are selected, coffee is another pleasure before going to bed.
In some countries, the culture of drinking coffee is so deep rooted, that is a part of the culture. Very often coffee replaces other drinks and is drunken a couple of times a day. Treated as a pleasure and not a stimulant, allows to fully appreciate the aroma and the perfectness of the drink. By the way coffee in Mexico is drinking in the same way.
The two most popular types of coffee are very simple and available around the world – a black coffee and coffee with milk. In different places these two types can be named in a different way, but still, they represent the same set of drinks. Either it is a filter coffee, or prepared in a pot, or it is a black coffee from the coffee machine.
The tradition of the production of coffee in Costa Rica dates from 18th century. Thanks to a couple of factors, it could easily dominate the local economy and became one of its pillars. Some of these natural factors are also available in other places in the world, however, that is the special area, known as the coffee belt, that is extremely important in the cultivation of coffee. This zone is located close to Equator, what means that Centro American countries, are one of these countries, that have the best natural condition to cultivate coffee. That is why Costa Rica quickly started growing coffee trees, and after processing beans, started exporting them to European countries and to the United States. Natural conditions allowed Costa Rica to cultivate and brew coffees among the best in the world. Now, Costa Rica is among the biggest coffee producers in the world.
Costa Rica’s land and climate diversity make each regions’ coffees different from another. Their flavors and aromas are dependent on the altitude of the plantation, humidity, coffee bean type and many other factors. However, all Costa Rican coffees are known for their aromatic and fine taste. Some coffee types have notes of fruits, nuts and different spices.
The best coffee comes from plantations that are situated on the altitude between 1200 and 1800 m above the sea level. Apart form that, the local temperature oscillating around 18º C and 27º C; and the yearly precipitation at the level between 2000 and 3000 m make Costa Rican land almost ideal for the coffee cultivation. These factors result also in a production of beans of a really good quality regarding aromas and tastes. Another factor, that influences positively Costa Rican coffee plantations, is the volcanic soil, that is extremely rich in nutrients and fertile.
The coffee production process is the one that unifies both traditional and modern technologies. Coffee is selected and picked manually. Thanks to that, only the best coffee is selected and at the proper moment of their growing.
Crops are then processed in of three methods. In the first one – natural, coffee beans are dried and when ready, seeds are being separated from the rest. This method is the cheapest one and in the same one gives coffee a special aroma. The drying process might take up to seven days. The coffee obtained in that process is the best one, and in the same one, this method is the most used one in Costa Rica. In the second one – honey, some coffee grain’s parts are removed at the beginning, while the rest is left to dry in a natural way and finally, automatically separate from the seed. The last method is known as washed. This third method is the quickest one (can take even only one day) and is also the mostly used one. In a wet mill, the coffee pulp is separated from the seed by an exposure to water strips that go under a high pressure.
Depending on the method, the final coffee has a different taste, flavor and aroma. There are two methods to get the best result. The first one is known as a dry one, while the second – the wet one. The wet processing results in a coffee that is mild, but still of a good quality. The dry one is much more time consuming and might need a couple of days and special conditions. However, the longer process is worth time, as the obtained coffee is of the best quality.
Costa Rica produces its coffee in the dry way. The same day as grains are collected, the separation of the seed from the pulp takes place. Prior to that, grains are classified and cleaned. Only the biggest grains are selected and these with no infections or visual changes.
However, not only the final process influences the Costa Rican coffee quality. Apart from them, there are also other factors, that play a significant role. For example, pesticides are rarely used. Chemical substances are used in a limited way. If used, they are applied plant by plant and not from an aerosol.
Apart from that, coffee trees are small, and all organic materials are reused. The ground is kept in the shadow of leaves, trees and all remaining organic parts. In consequence, the humidity and the hydration are guaranteed to be on a proper level. There is also another aspect of such an action. The water consumption is limited to the minimum and the coffee plantation stays as natural as possible. That is also why, there is so many organic coffees in Costa Rica.
Finally, not only ecological cultivations, environmental conditions and processing methods influence the final product. It is also worth mentioning, that the Costa Rican Government acts proactively.
Environmental conditions are ideal for growing and cultivating coffee. Soil is extremely rich, and altitudes are perfect too. What is more, not only the rainy and dry seasons are defined visible, but also temperatures are mild. All these factors result in a production of the coffee of the best quality.
Apart from that, ecological and professional harvesting practices are worth mentioning. A lot of Costa Rican plantations is certified as ‘fair trade’. Another thing is, that many of them is also friendly to birds, has a limited carbon emission and does not profit from deforestation.
Harvesting methods also play a significant role. There are two different methods. The first one is known as a ‘stripping harvest’, while the second one as a ‘selective harvest’.
At the beginning of the harvesting season, the second method is mainly used. At the end of the season the first one – stripping, is used. Here it is good to mention, that Costa Rica has only one harvesting season during the year and it is between October and March.
OK, let’s come back to harvesting methods. Selective harvesting means that only ripe beans are picked from the branch, while the rest is left to naturally ripen and be picked later on. At that step, only beans that have a proper texture and look correctly are picked.
The stripping harvesting means, that all coffee beans are picked at the same time from the branch. Does not matter whether all coffee beans are ripe or not, all of them are harvested. This method is mainly used at the end of the season, when almost all coffee beans are ripe.
Finally comes the Government. Everything started in 1989, when it was banned to cultivate any other coffee of a poor quality. Apart from that, cultivating only Arabica is legal. All other crops are illegal. As Arabica is not an easy crop to be grown, it needs a lot of care, monitoring and a permanent supervision. However, the result is worth an extra work and patience. Arabica is also considered to be the best one in the world. That is due to the fact, that final coffee beans have a lot of flavor and aroma, but at the same time are delicate.
As environmental conditions play a huge role in the quality and taste of the of coffee, different regions have their unique characteristics. Costa Rica has eight coffee regions. That is: Brunca, Guanacaste, Orosi, Terrazu, Tres Rios, Turrialba, Valle Central, Valle Occidental. Each of them produces coffee of another flavor. These regions differ one form another, but all produce a good quality coffee.
Naranjo, Poas, Tres Rios and Terrazu are the most popular regions, however all of them produce a good quality coffee, and as we said before – each regions’ coffee has a different flavor and aroma. That is due to different soils, weather conditions and altitudes. In the result coffee grains have different characteristics regarding their acidity, body, aroma and richness of flavors. So, what are characteristics for each region? Curious? Let’s start!
Coffee regions in Costa Rica
Valle Central
This region is situated in the center of Costa Rica. It consists of three provinces – Alajuela, Heredia and San Jose. The general altitude of the region varies from 800 m to 1600 m above the sea level; however, coffee is cultivated at altitudes between 1000 m and 1400 m. The average temperature of Valle Central is about 20 °C.
Valle Central is the main coffee region for Costa Rica and the biggest coffee producer in the country. What is interesting is the fact that the whole Costa Rican coffee cultivation started in this area at the end of the 18th century. Since that time, coffee plantations have spread over the whole country.
The region is the best one for cultivating coffee regarding environmental conditions. It is the most privileged one. As three volcanos are located in the area (Irazu, Poas and Barva), the soil is extremely rich. The average temperature is ideal for growing coffee. What is more, the dry and the rainy season are well-defined.
The coffee obtained from Valle Central is of a good quality. Its acidity is high, and the body is full. However, it is aromatic, delicate and chocolate notes are distinguishable in it.
Tres Rios
This coffee region is located not far away from the capital – San Jose, in the direction of the Pacific coast. It is the smallest coffee region in the country. Coffee plantations are located at the altitude between 1200 m and 1500 m above the sea level. The average temperature is about 21°C.
Tres Rios region, as Valle Central, has also extremely good soils thanks to the proximity of the Irazu volcano. What is more, Caribbean winds from the West only improve conditions. Thanks to that, the region is very often compared to France and its Bordeaux region.
Tres Rios is by many considered to be the best coffee region. Coffee beans are of a high quality and of the type SHB (Strictly Hard Bean), what means that these beans are very durable.
The coffee obtained from these beans has a high acidity, a full body and a unique aroma that combines fruity and chocolate notes.
Turrialba
Turrialba coffee region located in the Cartago province, between Valle Central and Orosi. Coffee plantations are situated at altitude between 600 m and 1300 m above the sea level. The average temperature is about 21,5 °C.
Coffee beans from Turrialba are well known for their big size. What is more, the yearly harvest is extremely high. The climate is ideal. The region is characterized by a bug number of rains. Apart from that, soils are rich thanks to the proximity of the volcano Turrialba.
Coffee obtained from these beans has a moderate acidity, the body is light, and the aroma is good.
Brunca
This region is situated in the Southern part of the country and is divided in two subregions – Coto Brus and Pérez Zeledón. Coto Brus is located in the Cordillera Talamanca and close to the Panama border. The second one – Perez Zeledon, is in the East of the Northern part of the Cordillera Talamanca, close to the Chirripo peak (the highest one in Costa Rica).
The altitude on which coffee plantations are cultivated is also different for each of the subregions. For Coto Brus it is between 800 m and 1200 m above the sea level, while for Pérez Zeledón even up till 1700 m above the sea level. What is more, these regions differ also in regard of the average yearly temperature. Coto Brus temperatures vary, but are in the range of 18°C and 26°C, while for Pérez Zeledón, these temperatures can even reach 34°C.
This region is one of the most unique. Not only it is due to the mountainous terrain, but also due to its topographic irregularity and diversity regarding ecosystems and microclimates. In consequence, coffee beans are classified as MHB, what means Medium Hard Beans. They are quite durable, and at the same time, have a good taste. Their aroma, acidity and the body are on a medium level. However, the quality is not the superior one. Coffee beans cultivated in the region of Pérez Zeledón not only are bigger but also of a better quality. With their well-balanced acidity, full aroma and body they have an excellent taste.
Guancanaste
This region is spread in mountainous areas of Cordillera Volcánica Central and Cordillera de Guancanaste. Coffee plantations cover areas of three different provinces: Alajuela, Guancanaste and Puntarenas. Coffee plantations are located at altitudes between 600 m and 1350 m above the sea level. The average temperature is below 30 °C.
As it is in the case of the Brunca region, this region is also divided in subregions that have different characteristics. What is interesting, is the fact, that there is no well-visible difference between the dry and the wet season. However, in some parts, the wet season can last longer than in other zones. As these terrains are also impacted by the Pacific coast weather and volcanic background, not only is the soil extremely rich, but also the year-round climate is also ideal for the coffee cultivation. Beans obtained from these coffee plantations are relatively small, but still are durable. Their aroma, acidity and the body are well-balanced and have an excellent taste.
Tarrazú (Los Santos)
The Tarrazú coffee region is located in the Cordillera de Talamanca at altitudes between 1200 m and 1900 m above the sea level. The average temperature is relatively low and at the level of about 19 °C.
This region is also known under another name – Los Santos and is one of the most famous and important coffee regions in Costa Rica. What is more, the regional economy strictly depends on coffee plantations and crops. In contradiction to the Guancanaste coffee region, Tarrazú region has a well-defined wet and dry season and in consequence, obtained coffee beans are classified as SHB (Strictly Hard Beans). What means that over 90% of all coffee plantations from this region are cultivated at elevations higher than 1350 m above the sea level.
The coffee from this region is considered to be one of the best one in Costa Rica. The coffee is of a high quality and recognized all over the world. Its body is full, the acidity is relatively high, and you can distinguish notes of chocolate, citrus fruits, honey, dates and malt in the coffee’s strong aroma. What is more, the coffee from this region is classified as D.O.P. (Denominación de Origen Protegida), what means that its quality and its taste are region specific and limited only to these zones.
Orosi
The Orosi coffee region is located in the Meseta Central valley and is divided into three sub regions: Cachí, Orosi and Paraíso. All plantations are at the altitude between 1000 m and 1400 m above the sea level, while the average temperature is about 20 °C.
The region is very diverse and has a couple of National Parks and protected areas. Apart from that, climatic conditions, influenced by both Oceans (Atlantic and Pacific), are almost ideal for the coffee plantation. What is more, although the region has very fertile, volcanic soils, it is almost untouched by people.
In consequence, the coffee has well-balanced notes, in which one can distinguish fruity aromas. In the same time, the acidity is moderate or even light.
Valle Occidental
This region consists of seven subregions: Atenas, Grecia, Naranjo, Palmares, San Ramón, Valverde and Vega. Coffee plantations are situated in the Cordillera Central at the altitude ranging from 700 m to 1700 m above the sea level. The average temperature oscillates in values of about 21,5°C.
This region is known to have and be the one that has the best conditions for the coffee cultivation. The whole Valle Central region is characterized by a very diverse altitude, that highly depend on the subregion’s location. However, the whole area has the year round more or less constant temperatures. Given the fact that the Valle Central area has volcanic origins, soils are fertile what results in well-balanced coffee beans in regard of their acidity, body and aroma. Fruity notes are distinguishable, especially these of apricots and apples.
All these regions produce different coffees, however all of them, as we said it before, are of the Arabic type. Coffee beans are considered to be Golden Beans, they are certified and cultivated with passion and responsively. All plantations are obliged to follow strict cultivation rules, what means that for example agricultural actions cannot negatively influence the environment.
In consequence, not only are these plantations eco-friendly, but also coffee beans are of a high quality, profiting from the almost untouched environment. The cultivation technology and the whole process is modern and either fully or partially automated. Apart from that, the solar and waterpower is very often used, what supports the good state of the environment and, at the same time positively influence coffee plantations.
As you can see there is so many different factors that influence the final coffee product. Soil, environment, technology, passion and many more. That is why it is not surprising that the Costa Rican coffee is considered to be one of the best coffees in the world.
How to brew coffee in a Costa Rican way?
Apart from that, Costa Rica not only has its own cultivation and processing methods and rules, but also has its own coffee brewing utensil - chorreador.
Although right now there is a lot of different types of chorreadores, the typical one should be made of wood and have a material filter. The whole process is an ancient one and taking a lot of time. Thanks to that, the coffee obtained from the chorreador has its own and unique taste.
Before brewing coffee, you should pour hot water through the material filter and let it strain. Thanks to that, the filter will be cleaned and will also have a better initial temperature, that is closer to the final one. The more the temperature is constant, the better it is for the final product. When your chorreador is ready, take a pot and heat water, till the moment it almost reaches the boiling point. After that, start pouring slowing the reheated water through the material filter. It is important to do that patiently, so that the grounded coffee have enough time to release as much aroma and flavor as it is possible.
Remember also not to pour water directly on the material filter but directly on the coffee. Thanks to that, your coffee will not get the taste of the filter but will keep its own, natural one. And do not forget, that, the longer the whole process takes, the better your coffee will be.
So now, it is time for a good cup of coffee and enjoy it with a traditional Costa Rican breakfast!
Author: Beti – A passionate traveler and lover of Asian cuisine, especially Thai and Japanese dishes, Bernadeta brings her culinary and cultural experiences to life in her writing. Beyond her travels, she’s an avid technology enthusiast with a deep interest in data processing, merging her love for exploration with analytical insights.
Photographer: Adalbert – An aficionado of computers and photography, Adalbert captures the essence of diverse cuisines with a discerning eye. A connoisseur of rich flavors and particularly fond of meat-based dishes, he combines his technical skills with his passion for the culinary arts in every shot.
EAT IN ASIA / Food destinations / Other food destinations / Central america - central american food / Costa rica - costa rican food
