Costa Rican Coffee

In many peopleÂ’s opinion, Costa Rican is one of the worldÂ’s greatest coffees, with its light, clean flavor and wonderful fragrance. Most Costa Rican coffee comes from the modern hybrid caturra, which yields large quantities of good coffee. With its medium body, sharp acidity, cuppers often describe a Costa Rican coffee as having the perfect balance.

Costa Rica, with its rich, well-drained, volcanic soil, was the first Central American country to grow coffee and bananas on a commercial basis, and both commodities are among its major exports. Coffee was introduced to Costa Rica, from Cuba, in 1729. Today the industry is one of the best organized in the world with a high yield of around 1,520 pounds per acre. The good, highly consistent coffee represents about 25% of the countryÂ’s export earnings.

Only arabica beans are grown in Costa Rica-growing robusta coffee is illegal. Good Costa Rican coffee is labeled “SHB” (strictly hard bean) - which means that it has been grown at an altitude above 5,000 feet. Higher altitudes produce better beans, not only because they have the effect of increasing the acidity of the bean and thereby improving the flavor, but also because the cold nights that occur at the higher altitudes mean that the trees develop more slowly, which allows the beans to develop a fuller flavor.

Costa Rican coffee is best roasted at medium, but can be high roasted. While Costa Rican coffee can be enjoyed at anytime of the day, it is most often paired with chocolate desserts and cookies.

Inspired Aroma, Inc. offers a full array of exceptional coffees.