Our Coffee

The cultivation of coffee in Costa Rica is full of history and has played a fundamental role in the economy and survival of thousands of families involved in the growing, harvesting, gathering, and processing of coffee. The lands with volcanic sediments in Costa Rica present an ideal climate for coffee cultivation, with four types of soils (classified by Orders) abundant in the country.

The first and most abundant is the Ultisol Order, which includes all soils with reddish colorations, characterized mainly by being old soils.

Another very important order, due to its abundance and location, is the Andisol Order, which includes all soils derived from volcanic ash. These soils cover the entire mountainous area of the Central Valley, which at some point received the influence of the surrounding volcanoes. There are also volcanic soils or Andisols in the Guanacaste Mountain Range and a bit in Coto Brus, and in the south, influenced by the ashes of a Panamanian volcano, the Volcán Barú.

There is also another very particular order called Vertisoles. These are very sticky soils where rice is planted in beds or piles full of water. They make up only about 2% of the territory, but nearly all are used for this crop, and many are located on the banks of the Tempisque River.

Finally, the other relevant Order in the country is called Inceptisol and corresponds to intermediate soils; they are not very old soils and have few issues. They correspond to about 20% of the territory.

This, combined with sustainable, good, and determined environmental practices, makes the coffee cherry a high-quality result that translates into a wonderful cup of coffee.

Sustainability is a way of life in Costa Rica, which is why the coffee produced in its territory, from planting to harvesting, gathering, and making it available to consumers, is deeply rooted in the environmentalist and protective vocation for the environment and its biodiversity, as well as in the culture and traditions of the country that advocate, respect, and promote the protection, care, and maintenance of natural resources.

Adding organic matter as mulch over the plantations is a very common practice among coffee growers, who typically return the pulp and other already fermented organic waste to the coffee plantation to retain moisture, improve organic content, and recycle nutrients.

This vocation adds value to the cultivation, harvesting, and processing of coffee in terms of consumption, given its appreciation for the environment, its biodiversity, and its natural resources, which are today the objectives of major global agreements, whose goals, among others, will allow us to

continue consuming coffee.
Costa Rica is known for its geographic diversity, ideal for cultivating Arabica coffee. With a warm climate, ash-enriched soil, mountainous areas, and abundant rainfall, it possesses optimal conditions for producing the highest quality coffee.

Thanks to this favorable climate, Costa Rican coffee beans have a vibrant flavor with fine aromas.

Knowing the origin and specific roast level of the bean corresponding to each coffee type allows us to achieve an intense flavor that traces back to the origins of its territories. By varying the origin characteristics and the roast level of each coffee, which ranges from light and subtle to dark and distinctive, we roast perfectly from bean to cup, developing and consolidating the flavor categories known and enjoyed daily through GOLDEN CHERRY coffees.

Here, they share a common characteristic: the perfect balance between flavor, body, and aroma.

Costa Rica has eight differentiated coffee-growing regions, thanks to its diverse tropical climate and changes in humidity levels. Each region has its own microclimate and ecosystem and grows its own variety of beans, producing a unique flavor.

Each of the eight cultivation regions has its own special characteristics and is famous for different aspects of its flavor:

Western Valley - This region produces various flavors, including honey, vanilla, orange, peach, and more.

Tres Ríos - Coffee from this region has been dubbed the Bordeaux of Costa Rica due to its balanced acidity.

Turrialba - The coffee from this region is light-bodied, with a soft aroma and moderate acidity.

Brunca - Known for its complex citrus flavor, coffee from the Brunca region ranges from very mild to extremely sweet.

Orosi - Produces coffee that is perfectly smooth and balanced.

Tarrazú - Known for its delicious flavor, coffee from this region has notes of chocolate, vanilla, and orange.

Central Valley - Coffees from the Central Valley are sweet with intense and aromatic flavors, have a heavier body, and a milder acidity.

Guanacaste - Produces coffee with a smooth body, light acidity, and some salty and bitter notes.

If you love and enjoy coffee, Costa Rican Golden Cherry coffee is a must-have at home.