Continent: Central America
Altitude: 800 – 1700 M.A.S.L.
Grading: Hard Bean (HB) and Strictly Hard Bean (SHB)
Varieties: Marsellesa, H1, H3, Tipica, Caturra, Catuai, Mundo Nova, Costa Rica 95, Hibrido Tico, Geisha, Villalobos, Villa Sarchi, Obatä, Bourbon, Venecia
Processing Methods: Crops
Harvest period: Between October – March
Total production: (expressed in 60kg bags) About 1,500,000
The history of Costa Rica has a strong link with coffee. After Costa Rica gained independence in the early 1800s, the government donated coffee seeds to interested farmers. This is to support the economy through coffee production. The plan worked and the coffee export prospered the economy. San José became a prosperous city with paved roads, street lights and a tram line.
Coffee in Costa Rica is mainly produced in 3 areas, namely the Central Valley, West Valley and the Tarrazu area. Tarrazu is the most famous region of Costa Rica in the coffee world. The Zona de los Santos in Tarrazu is an area where mainly SHB (Strictly Hard Bean) coffee is grown at altitudes between 1300 and 1700 meters.
The terms Strictly Hard Bean (SHB) and Hard Bean (HB) are used to indicate the height at which the coffee was grown. The coffee grown at altitudes above 1,300 meters grows more slowly, making the bean firm and compact hence Strictly Hard Bean.
Bijdendijk can recommend the following coffees:
• Costa Rica SHB
• Costa Rica SHB Tarrazu
These coffees are characterized by a citrus and fruity intense flavor profile with a round medium body and clear fresh acidity.