Beneath The Canopy
A Coffee Culture Unearthed
Welcome to Costa Rica, as ever in South America, there’s a hint of something in the soil, but there’s also an extra dimension in this country from the misty hills and rugged terrain. Legend has it that a 18th Century Spanish priest (as ever!) Intrigued by the coffee plants growing in the Central Valley, set in motion a journey that would redefine Costa Rica.
If the legends are true, it was the 19th century when this region really kick-started the modern Costa Rican coffee phenomena. This region’s beans, nurtured by the surrounding mega-nutrient rich volcanic soils, created an economic miracle that would become intertwined with the country's identity. Today, as you explore the diverse regions, from the heights of Tarrazú to the mist slopes of Heredia, you can see why coffee culture firmly took root in this famous sunshine holiday destination.
Ultimately, Costa Rican coffee is all about height. Cultivated at dizzying altitudes, it absorbs all those delicious, energising minerals, allowing it to develop a crisp acidity that really pings on the palate. Those volcanic soils in particular, impart a particularly complex taste that unfolds as you drink.
Take the Tarrazú area, considered the home of the country’s finest beans. This region’s bright acidity gives way to notes of citrus and berry. Conversely, Central Valley beans have a very comforting glow full of chocolate and caramel.
Overseeing this crucial crop to the country, is the Instituto del Café de Costa Rica, which is dedicated to Costa Rican coffee’s quality and sustainability. This stands testament to the nation's commitment to a crop that rapidly surpassed tobacco and sugar as its most significant export as far back as 1830.
It’s probably no surprise that such a significant driver of exports is rightly held up as a symbol of the nation’s pride, because there’s to many brew fans across the world, the name Costa Rica, simply means ‘coffee’. In fact, for such a small country, it produces one percent of ALL the world’s beans, quite a feat. Talk about punching above your weight.
“If you try our Costa Rica San Rafael blend” adds OHCO’s Paul Taylor “it’s really pretty luxuriant. “The first thing I get is a sort of plum taste and feel, with a little hint of chocolate. Very lush. Often when you get quite a big, full wallop of something deep from a coffee, it can get a bit heavy as you sip away. I mean it’s great with milk, but it’s almost eating a box of your fave chocolates all in one go! We love that the San Rafael has the pay off of a little acidity, little citrus at the end. That just keeps the cup lively and fun. It’s a great ‘me-treat’ coffee, if you wanna check out of a busy day for an hour, we heartily recommend a dash of milk and grabbing a book and a biscuit to go with it.
“In fact, make it two hours!”
“Cultivated at dizzying altitudes, it absorbs all those delicious, energising minerals, allowing it to develop a crisp acidity that really pings on the palate”
Find out more about our Rich & Rewarding
Costa Rica San Rafael
