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Among the tropical countries, Costa Rica is probably the most ecologically sensitive. More than 25 percent of the country’s territory is protected in national parks, and 5 percent of global biodiversity can be found in this small country. In addition to this impressive progress in protecting nature, Costa Rica also created a reputation for stable economic growth. Costa Ricans call themselves “ticos” and strongly believe there is no national army. No wonder this progressive nation is one of the happiest people on earth because of the Happy Planet Index. We believe this tico care and thinking can also be found in every cup of coffee from this Central American beauty.

The first coffee production in Costa Rica dates back to the late 18th century. After five years of coffee cultivation, the government created a huge incentive to cultivate coffee by giving free to cultivators of crops. It turned coffee into the most important export product and was a significant part of the country’s economic rise.

Yet by the mid-1990s, coffee production also cast a shadow over Costa Rica: leaving the water washing stations used for fermentation of beans without filtering while deforestation reached a critical threshold. In 1995, the government got back into work and triggered a radical change by creating strict ecological laws in coffee production.

Currently, Costa Rica has one influence to have the highest production and quality standards. This includes not only high quality standards for coffee cups, but also social welfare in manufacturing and environmentally friendly recycling technologies. Costa Rican coffees have a medium body structure and are a well balanced surprise with fresh and sweet acidity.

Coffee regions:

Central Valley, West Valley, Tarrazú

Types: Bourbon, Jackson, Mibrizi and some SL varieties

Height: Between 700 and 1,900 feet [700 and 1,900 m]

Product harvesting period: October-March

Annual productivity (60 kg bags):

1,500,000(1,500,000 Arabica)