Costa Rica Coffee

Bright, Sweet and Crafted with Serious Care

Costa Rica is one of the most quality focused coffee countries in the world. The farms are organized, the processing is thoughtful and the flavors are incredibly clean. If you like coffees that feel crisp and sweet with a satisfying structure, Costa Rica delivers.

A little history

Coffee arrived in Costa Rica in the early eighteen hundreds and quickly became one of the country’s main agricultural pillars. What makes Costa Rica stand out is its long running focus on quality over quantity. Farms are smaller, traceability is higher and lots are processed with a level of attention you can taste in the cup.

It’s also one of the first countries to invest heavily in micro mills. Instead of large centralized factories, families started building their own small processing setups. That shift created a wave of unique flavor profiles and helped Costa Rica become a leader in modern specialty coffee.

How Costa Rican coffee is processed

Costa Rica has become famous for the honey process. Honey coffees are dried with a layer of fruit still on the bean. The color terms white honey, yellow honey, red honey and black honey refer to how much mucilage remains and how slow the drying is.

White honey is clean and bright.
Yellow and red honey bring deeper sweetness.
Black honey is sticky, slow dried and rich.

Washed coffees are also common and often extremely clean. Naturals show up too, especially from smaller micro mills. Costa Rica uses processing almost like a culinary technique. Farmers adjust it intentionally to shape specific flavor results.

What Costa Rica coffee tastes like

Costa Rican coffees tend to be sweet, bright and polished. They walk a nice line between lively acidity and warm sugar sweetness.

Common flavors
Citrus like orange, clementine or Meyer lemon
Red apple and stone fruit
Honey sweetness
Caramel
A clean finish with a medium body and crisp structure

Honey processed lots can lean more toward tropical fruit or deeper sugar notes depending on the style.

Where it’s grown

Most of the best Costa Rican coffee comes from high elevation zones in the central and western mountain ranges.

Tarrazu is probably the most famous region with high elevation, cool nights and a crisp profile that leans citrus and honey.
West Valley produces a wide range of flavor styles thanks to its active micro mill community. Expect everything from bright washed coffees to rich honey processed lots.
Central Valley offers balanced, approachable cups with subtle fruit and chocolate.

Elevations often reach up to eighteen hundred meters which gives the coffee much of its clarity and sweetness.

Why we like Costa Rica

Costa Rica is consistent and expressive. It has brightness without harshness, sweetness without heaviness and a clean finish that makes it incredibly versatile. Pour over, drip, or espresso, it holds its character well.

For First Chair Coffee Roasters, Costa Rica is one of those origins that always feels dialed in. Smooth citrus, natural sweetness and a reliable structure that makes it easy to enjoy every day. If you like a cup that’s lively but still calm and balanced, Costa Rica is an excellent place to explore.