Quality has varieties: the excellence of Costa Rican coffee can be enjoyed in eight different ways, since there are eight coffee producing areas, whose special characteristics are famous throughout the world. Because of its privileged climate, this country can produce diversity to satisfy all tastes.
In Costa Rica, precipitation and relative humidity, as well as temperature tend to decrease with elevation, although there are also important differences between slopes. The altitude is related to climatic factors and, as a whole, affects the size and hardness of the seed and also influences certain components of the quality of the beverage, especially with acidity. To these elements are added the characteristics of the Arabica class, which offers an aromatic, delicate and good-tasting beverage.
The eight regions of productivity are distributed between the low zones – below 1,000 meters, where coffee is lighter – and the high zones, above 1,200 meters, of volcanic origin, where coffee is stronger or more acidic and also more aromatic. Each region of Costa Rica has agreed to sign a Quality Improvement Agreement*, in which the owners of the mills have committed to produce the best quality coffee, by receiving only the ripe fruit, which guarantees that only the best will be processed.
