The terroir

Costa Rica's terroir features an exceptional combination of high elevations reaching 1,000 – 2,000 meters (3,300–6,600 ft) above sea level, mineral-rich volcanic soils, consistent tropical climate, and distinct wet and dry seasons. Together, these conditions allow coffee cherries to develop slowly and evenly, producing complex flavours with bright acidity and sweetness. The beans become denser, allowing them to roast more evenly.

Costa Rica is bordered by both the Pacific Ocean and the Caribbean Sea, enjoying moist air from both coasts with frequent cloud cover, morning mists, regular rainfall, and moderate humidity. The country's rugged terrain creates numerous micro-climates, caused by diverse elevation, slope orientation, wind exposure, rainfall, and shade levels. The land varies significantly over short distances, allowing producers to grow coffees with distinctive regional flavour profiles.

Varieties
Some of the most respected coffee varieties grown in Costa Rica include Caturra, Catuai, Villa Sarchí (a Costa Rica mutation of Bourbon), SL28 (grown by some specialty producers), and Geisha (limited but highly sought after).

Different growing regions produce distinct flavour profiles.

• Tarrazú: Bright citrus, chocolate, caramel, and a crisp finish. One of the country's most famous regions.
• West Valley: Honey sweetness, stone fruit, and floral notes.
• Central Valley: Balanced chocolate, nuts, and mild fruit.
• Tres Ríos: Elegant acidity with citrus, honey, and spice.
• Brunca: Fuller body with cocoa and tropical fruit notes.