Latin America: Costa Rica
This must-try: Costa Rica. Although it represents only one percent of the world's Arabica production, one cannot help but admire the distinctive bouquet offered by their Caturra and Catuai, the main varieties from the Costa Rican terroir.
General taste profile
Several renowned coffee importers describe these coffees as immaculate … They are known to be round, sweet, accentuated with distinct and assertive notes of citrus and ripe grapes (high altitude) and burnt caramel (medium altitude).
Cultural regions
TARRAZU: 35% of the country's total coffee production is grown here. The average altitude of the farmland is between 1000 and 1800 meters. The region boasts nuanced flavor profiles with full-bodied and balanced finishes (from dark chocolate to blackcurrants…), placing it at the top of coffee connoisseurs' lists. It produces numerous microlots with aromas that are as vibrant and distinctive as they are varied. At Faro, we offer some of these microlots that are well worth seeking out, including the Costa Rica Geisha.
CENTRAL VALLEY: This region encompasses the provinces of San Jose, Heredia, and Alajuela. The Central Valley's terroir is characterized by distinct dry and wet seasons. Consequently, the coffees produced here offer prized, clean aromas (honeyed, sweet, with pronounced citrus notes). The plantations located here (15% of the country's production) are cultivated at an average altitude ranging from 1,000 to 1,400 meters.
BRUNCA: The Brunca region comprises two cantons: Coto Brus and Perez Zeledon. These lands encompass numerous biological reserves with irregular soils (a unique topography created by a valley encircled by mountains), which fosters exceptionally lush vegetation. The same is true for the coffee cultivated there; the climatic and geological conditions are ideal for coffee trees. A multitude of small cooperative farms are located between 900 and 1700 meters above sea level. The microclimate of the Perez Zeledon valley, benefiting from perfect climatic conditions, thus generates a rich and diverse ecosystem, as does its coffee.
Processes
Costa Rica is a pioneer in drying processes: the Honey Process is sure to entice anyone who appreciates good coffee (a process by which coffee beans are naturally dried while partially retaining the mucilage, containing the fruit's pectins, surrounding the bean). This unique technique, widespread in the Tarrazu region, allows the beans to find a certain balance between the fruit's acidity and its body (a semi-washed, natural process).
Traditional treatments, known as..., are also practiced there. naturally washed.
It should be noted that despite the emerging technology that Costa Rica possesses, artisanal methods remain customary.
