Costa Rica, Land of Coffee: A Guide and Inspiration – by Esteban Alvarado

My little Costa Rica is more than just its lush nature and exceptional biodiversity. It’s also a land of coffee, like my region, Los Santos, whose beans are among the most prized in the world. Although our national production accounts for only about 1.2% of the global total, our ideal geographic and climatic conditions provide the perfect combination for a cup of excellent quality, with a delicate aroma and subtle flavors.

I’m Esteban, a travel designer at Terra Caribea and—of course—a coffee lover! For me, coffee is best discovered through a journey across Costa Rica, and tasting it is an essential part of your trip. This guide offers an overview of the different coffee-growing regions, tips for savoring local coffee, immersive experiences, and recommendations for buying authentic coffee.

Introduced in the late 18th century, coffee quickly became an economic and cultural mainstay. As early as 1820, the country was exporting its first bags of coffee to Europe. The prosperity brought by this “golden bean” (Grano de Oro) helped finance major infrastructure projects, such as the National Theater, while forging a national identity proud of its rich agricultural heritage.

Today, Costa Rican coffee benefits from a sustainable production system and exemplary traceability, overseen by the Costa Rican Coffee Institute (ICAFE). All varieties grown are Arabica, selected for their finesse and aromatic complexity.

Originally, Costa Rica had officially recognized eight distinct coffee-growing regions since 2001. However, an update in 2024 reduced that number to seven as a result of crop specialization. Each of these regions is distinguished by a unique sensory profile, shaped by altitude, climate, soil, and local farming practices.

In Costa Rica, coffee is part of everyday life. Traditionally, it is prepared using a chorreador—a cloth filter mounted on a wooden stand—which allows for a slow brew that brings out the full aromatic richness of the beans. More recently, other methods have emerged, including the vandola, an artisanal brewing method invented by Costa Rican Minor Alfaro that combines precision with traditional craftsmanship.

Coffee is most often drunk black and without sugar, to savor its purity. The classic , mildercafé con lecheis also popular . Overall, Costa Rican coffee stands out for its delicacy and balance, a far cry from the bitterness of some mass-produced coffees.

From Plant to Cup

For an authentic immersion in the world of coffee, several local families and cooperatives open their doors to curious travelers. You’ll be able to follow every step of the production process: from harvesting the coffee cherries to artisanal roasting, including sun-drying, and of course, a tasting of exceptional coffees. These experiences, often organized by rural communities, allow you to discover local traditions and directly support the farming families.

If you’d like to bring home an authentic souvenir or extend the experience once you return home, Costa Rica offers many options for purchasing high-quality coffee. Local markets, such as the Mercado Central in San José or the one in Heredia, are great places to buy whole beans or ground coffee at reasonable prices. Cooperatives such as Coopetarrazu and Coopedota, meanwhile, offer coffees that are often organic, sourced locally, and produced in an environmentally responsible manner. You’ll also find excellent selections in specialty shops in San José or Escazú, particularly at Caféoteca, Café Bohío, and Don Mayo. Finally, for a last-minute purchase, the airport offers a varied selection, although prices there are higher.

Tips for Storing This Wonderful Beverage

To best preserve the aromas, it’s recommended to choose freshly roasted whole beans. Proper storage is essential: keep your coffee in an airtight container, protected from air, moisture, and light. The grind should be suited to your brewing method, whether you’re using a drip coffee maker, a French press, or an espresso machine. Finally, the water should never be boiling: a temperature between 90 and 95 °C is ideal for preserving the subtleties of the flavor.

Choosing traceable, fair-trade coffee or coffee grown by small-scale producers helps support a supply chain that is both ethical and sustainable for the country. Because Costa Rican coffee, beyond its quality, embodies true craftsmanship and a vibrant culture. Whether you’re discovering it for the first time or are already a connoisseur, it offers a new experience to savor every time.

To extend the experience and further awaken your taste buds, dive into our article dedicated to cacao.