Sustainable Coffee Farming

Why Costa Rican coffee is so good

Do you know why Costa Rica is so crucial in coffee production? I know there are bigger fish in the pond, such as Brazil or Colombia. But don’t underestimate Costa Rica! With around 150,000 tons per year, Costa Rica is the tenth largest coffee exporter in the world, and that being so small in comparison with its competitors Brazil, Colombia, and even Vietnam. Costa Rica has fantastic climatic and agricultural conditions to produce high-quality coffee beans – its name does not mean rich coast for nothing.

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The coffee plant thrives best at an altitude of between 1200-1800 meters and at temperatures between 15-28°C since it prefers warm climates, that is why coffee is planted in the following 8 regions: Valle Occidental, Valle Central, Orosi, Tres Rios, Turrialba, Tarrazu, Brunca, and Guanacaste. The volcanic soil in most of these regions is very fertile and they provide temperatures between 12°C and 35°C, depending on the month of the year and the altitude. Each coffee region has its advantages and produces different flavors. The Central Valley for example with the oldest plantations in Costa Rica, is known for its balanced coffee with a pleasant level of acidity as well as excellent sweetness and good body. But one of the most famous coffee-growing regions in the world and the largest in Costa Rica is Tarrazu. With an average altitude between 1,200 and 2,000 meters, it produces a strictly hard grain. This coffee has a fine and well-pronounced acidity, but without being sharp. Its intense taste is reminiscent of notes of dark chocolate. Varieties such as Caturra, Catuaí, Venecia, Catimores, Obata and the genotype Geisha are cultivated in the different regions. The Geisha is quite famous and known among baristas, tasters, and also producers because of its very special flavor that has a clear aroma of flowers, like jasmine, some bergamot, and a very soft but comforting body when you drink it.

Costa Rica also is famous for it´s innovations in the area of processing and fermenting the coffee beans to get coffee rated as “excellence grade”. Next to well-known processes like fully washed and semi-washed, Costa Rica has been specialized in more sophisticated processes like honey, natuural and anaerobic fermententation.

Nordico beside of a coffee shop is also a roastery and we have a network of farms in the regions Tarrazú, Valle Central, Dota, Naranjo, Palmichal, Nicoya, we work with to make sure we can offer a gran variety of specialty coffee beans. As personal contact is very important for us, and to build trust for both sides, we connect with the farms through personal sourcing. We get personally in touch with the farm families and visit their Finca, taste the coffee they produce. Of course, we also invite them to the Nordico coffee shop & roastery to let them taste their roasted coffee and also to establish a long-term friendly business relationship. Aa a result our coffee is coming FROM FARM TO CUP in a sustainable and fair-trade cooperation.

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Author: Sabrina


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