Costa Rica Coffee

Next to tourism and bananas, coffee is the primary export of Costa Rica. Early in the 19th century the Costa Rican government encouraged coffee production by offering anyone who wanted to be a coffee farmer 25 plants to begin with and bring to harvest. As a result of government policy, coffee plantations were born. Today, there are over 78,000 coffee growers in Costa Rica harvesting more than 250,000 acres of coffee beans a year. Costa Rica has 7 different zones for producing coffee, dividing the lowlands and the higher regions by lowlands producing a lighter, more floral bean, and the volcanic regions producing a stronger, more acidic aromatic coffee. Costa Rica is concerned about their environment and many coffee farmers have converted to green energy, using clean production methods. At one point in Costa Rica the effect on the environment from coffee farming became a major concern, due to all the mill pollutants being dumped into the rivers, and all the pesticides used in farming. Many growers have eliminated all use of pesticides and artificial fertilizers from their fields. Recycling coffee by products is slowing gaining in popularity as well.

Paper is made from the leftover plantations reducing waste and preserving the environment. Current trends have government and outside influences educating coffee farmers on how to conserve their land, up their production and profits, and produce a great bean by doing the opposite of what they have been taught. For instance, instead of clear cutting forests to make more clear land for coffee bean production, leave the forest intact, planting around the areas to produce a coffee bean organic and gourmet in nature, which is becoming more and more in high demand. They are also looking at pollination of the crop, with results being a larger crop and giving the farmer over a 20% boost in profits. Rain forest bees are top study in the pollination of coffee beans.

So, what does a Costa Rican cup of coffee taste like? Well, if you are pouring a cup from the Tarrazu’ valley, a small remote growing area, then it is a fruity finish with almost a chocolate roast taste. If you are choosing to perk La Magnolia coffee, then you got a cup of coffee which tastes like, well, a good coffee flavor of light refined and sweet finish. A perfect flavor for those who want a clear clean coffee. Costa Rican coffees are refined and lighter than compared to coffee beans in Asia, such as Sumatra which is a darker bean with a forest-earth taste. Because of executive order for growing beans passed in 1989, only Arabica beans are grown in Costa Rica. The coffee brewing system in Costa Rica comes from the ‘biggin’ system used in Victorian days. Coffee was placed in a cloth bag held together by a metal ring and placed in a pot used to be coffee pot.

Costa Rica is an agricultural country by tradition . Growing bananas and coffee and exporting for decades. The ever changing country is keeping up with the rest of the world on conservation and protection of environment, even when growing coffee.