Full Details of the Costa Rican Coffee production

Costa Rica: The Boutique Origin

Costa Rican Coffee is the perfect opposite of Côte d’Ivoire. In fact, for 30 years, it was illegal to produce anything but high-quality Arabica in Costa Rica. They are the “Boutique” origin of the coffee belt.

Costa Rican Coffee Production at a Glance

Country: Costa Rica

World Ranking

Annual Production

1.3 – 1.5 mil

60kgm Bags

Average Altitude

1.200m– 1.900m

Flavour Profile:Honey, Apricot, Brown Sugar, Citrus

Caffeine Strength of Bean Produced Low ⚡ Medium⚡⚡ High⚡⚡⚡ Extreme ⚡⚡⚡⚡

Main Variety	100% Robusta ⚡⚡
Harvest Season	December – March
World Export Share	1%
Region	Tarrazú, Valle Central, & Tres Ríos
Body	Light to Medium & Tea-like
Process	Honey (White, Yellow, Red, Black) & Washed

The History: Costa Rican Coffee – Quality by Decree

In 1989, Costa Rica passed a famous law that prohibited the planting of low-quality Robusta beans. The goal was to force the entire country to focus exclusively on specialty Arabica. While that law was recently relaxed to allow for some Robusta research, the “Quality First” mindset is baked into the culture. Costa Rica is where the Micro-Mill Revolution started—farmers began processing their own small batches rather than selling to massive industrial co-ops.

The Science: Costa Rican Coffee – The Honey Process Kings

If you look at the back of a bag of expensive coffee and see the word “Honey Process,” it likely originated in Costa Rica.

The Process: “Honey” doesn’t mean they add honey; it refers to leaving a specific amount of the sticky fruit (mucilage) on the bean while it dries.

The Varieties: Famous for Caturra and Catuai, as well as experimental “F1” hybrids designed to resist climate change.

The Flavor: Costa Rican coffee is known for being vibrant and clean. It often tastes like brown sugar, apricot, and honey, with a sparkling acidity that feels “bright” but not sour.

How to Enjoy: The “Bright & Sunny” Cup

This is “connoisseur” coffee. It’s meant to be appreciated for its acidity.

Best Method: Pour Over (V60). The paper filter allows the delicate fruit notes and that “Honey” sweetness to shine without being muddied by sediment.

Iced Coffee: Because of its natural citrus and apricot notes, Costa Rican coffee makes an incredible “Flash Chilled” iced coffee.

n Costa Rica, you’ll see ‘White, Yellow, Red, and Black Honey’ labels. This refers to how much fruit was left on the bean. White Honey is washed clean (crisp/acidic), while Black Honey leaves almost all the fruit on (heavy/sweet). For The Coffee Guide reader, this is the ultimate way to see how processing—not just the bean itself—changes the flavor in your cup.”

Decoding the “Honey”

“In Costa Rica, you’ll see ‘White, Yellow, Red, and Black Honey’ labels. This refers to how much fruit was left on the bean. White Honey is washed clean (crisp/acidic), while Black Honey leaves almost all the fruit on (heavy/sweet). For The Coffee Guide reader, this is the ultimate way to see how processing—not just the bean itself—changes the flavor in your cup.”