Coffee was planted in Costa Rica in the late 1700s, and it was the first Central American country to have a fully established coffee industry; by the 1820s, coffee was a major agricultural export with great economic significance to the population.

Costa Rica has hoped to differentiate itself among coffee-growing nations through the diversity of profiles in its growing regions, despite the country’s relatively small geographical size. High altitudes in the Tarrazú region contribute to its coffees’ crisp acidity.

However, the Tres Ríos region produces coffee that has a smooth, milder profile; perhaps more “easy drinking” with toffee sweetness and soft citrus. These regions complete some of the best natural processed coffees of Costa Rica.