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Coffee Lovers Dream Discover Costa Rica Coffee

Friday, February 27th, 2009    Subscribe To Our Feed

If it’s been a while since you tried Costa Rica coffee, you may want to try it again.  Changes in coffee production and an attempt to keep up with the growing market for coffee and gourmet coffee has caused some changes in the coffee coming out of this region.  The growing trend of small coffee mills also gives coffees from this region an even larger variety of flavors and qualities, so it might be time to revisit this coffee.

If you already love Costa Rica coffee, no doubt it’s for the extremely mild, some say perfect, coffee flavor.  Very mild with no bitterness, a very balanced flavor that’s worst criticism has always been its steadiness.Critics have determined that coffee from this region is failrly bland.The larger coffee-producing farms failed to make an effort to produce coffee that would please the general public.

These coffees were typically made from your average Arabica beans and produced on a mass scale.  Today, smaller mills are becoming more and more popular in the region.The Costa Rica beans harvested from these small farms are controlled by the mill ownerl and blended with others ro make a distince flavoe. Even on a small farm, different lots of coffee depending on soil drainage, elevation and other factors are found to have subtle taste differences.Combined, this explains the range of different flavors that result from different roasting temperaturs and times. 

The quality and flavor of a coffee is strongly related to the process it goes through. Signature processes or blending created different micro-brans of Costa Rican coffee.The first type of coffee grown there was Arabica coffee from Saudia Arabia. That was back in tehe 18th century.  It wasn’t long before coffee became Costa Rica’s largest exported crop, outselling even tobacco, sugar and cacao.

The Costa Rica coffee designed to remain in the country rather than be exported is tinted to distinguish it, and falls under government price regulations so that it’s much cheaper than the coffee that’s exported to the rest of the world.Many of the workers are immigrants from the nearby countries like Nicaragua and their wages are only $12 to $18 per day.  Given the other wages in the area and that the wages are governmentally set, in Costa Rica, a seasonal worker actually makes a decent living, comparable to other agricultural workers in the area.

Costa Rica coffee is still a valuable export crop the world over, especially now that the production has become refined and the variety of different types and flavors of coffee coming from the region is so vast. Many Arabica blend fans are now fans of the mild and well balanced blends of Costa Rica coffee.

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