Costa Rica

Renowned high-altitude region producing bright, clean coffees. Tarrazú coffees typically feature bright citrus acidity, pronounced sweetness, and notes of chocolate and orange. The region produces about 35% of Costa Rica's coffee and is considered its premier growing area.

Chirripó is a high-altitude coffee micro-region in southern Costa Rica, nestled in the Brunca area between Cerro de la Muerte and Cerro Chirripó — the country's highest peak — creating a unique microclimate with rich soils, ample rainfall, and cool temperatures ideal for specialty Arabica production. Coffee farms here grow at elevations ranging from 1,300 to over 2,000 masl, yielding beans with the Strictly Hard Bean (SHB) classification and flavor profiles featuring crisp acidity, citrus notes of lemon and orange, hints of caramel, and complex fruit-forward characteristics. The region is gaining recognition in the specialty coffee world, with producers like Café Rivense earning Cup of Excellence placements and emphasizing sustainable, honey- and natural-processed lots.

Southern region bordering Panama producing distinctive coffees. Brunca coffees typically feature balanced acidity, medium body, and notes of chocolate and tropical fruit. The region includes high-elevation areas near the Talamanca mountain range.

Historic coffee-growing region surrounding the capital. Central Valley coffees often present balanced profiles with medium acidity, smooth body, and chocolate characteristics. The region includes some of the country's oldest coffee farms.

High-altitude canton within Tarrazú producing exceptional coffees. Dota coffees typically offer bright citrus acidity, full body, and notes of sweet orange and chocolate. The area includes the towns of Santa María de Dota, San Marcos, and San Pablo.

Valley region with ideal growing conditions. Orosi coffees often present bright acidity, medium body, and complex caramel and fruit notes. The sheltered valley creates a distinct microclimate for coffee production.

Small eastern region historically known as "the Bordeaux of Costa Rica". Tres Ríos coffees feature bright acidity, balanced body, and notes of orange and chocolate. Urban expansion has reduced the region's coffee lands significantly.

Eastern region with unique microclimates. Turrialba coffees often display mild acidity, medium body, and sweet, fruity characteristics. The area receives influence from both Caribbean and Central Valley weather patterns.

Western region known for complex, elegant coffees. West Valley coffees typically offer bright acidity, delicate floral notes, and pronounced fruit characteristics. The area includes innovative producers experimenting with varieties and processing.