Costa Rica
Pioneered honey processing. Expect clean, bright, and honey-sweet cups.
Costa Rica is small in land area but punches above its weight in coffee quality. The country was an early pioneer of honey processing (leaving some fruit mucilage on the bean during drying), which produces coffees with heightened sweetness and complexity.
The signature Costa Rican profile is clean, bright, and honey-sweet — stone fruit, citrus, and a syrupy mouthfeel. Tarrazú is the most famous region, known for high-altitude lots with pronounced acidity.
Costa Rica banned robusta cultivation in 1989 to protect arabica quality, which is why you almost never see Costa Rican robusta. If a Costa Rican coffee is in front of you, it's arabica.
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