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Costa Rica’s coffee mainly consists of arabica. It is grown at an altitude of 1,400 to 1,700 metres in a volcanic soil, rich in nitrogen and phosphates.
The best varieties are Tarrazu and Tournon coffee, which are characterised by a peculiar acidity that makes them ideal for filter coffee. These varieties can also be used for an artfully prepared espresso.
The cultivation of coffee in Costa Rica has historically triggered some environmental problems. It’s often prepared using the wet process (in Costa Rica, this method is called “beneficios”), which can be harmful to the environment, since many rivers are deeply polluted by the residues of coffee cherries – namely their pulp and peel. The method doesn’t involve any chemicals, but despite this, organic waste deprives the rivers of oxygen, which can harm the local aquatic life.
In Costa Rica, organic fair trade is now developing more quickly than ever.
Arabica
From 69 kg
From April to June
From July to February
Picking
From October to May
Puerto Limon, Puerto Caldera
1.5 million bags
After submitting the form, an expert from the Garbin team will answer your enquiry as soon as possible.
We will always contact you from an email ending with @garbincoffeetrade.it. If you don’t see a response, please check your spam folder.
Get in touch with our team to book a demo, learn more about our custom solutions, or request a quote.
