Costa Rica - Corona Regional Lot (2023 Crop)

Dark chocolate, toffee, blackberry, cherry, grape candy

Bag Weight	69 KG BAG
Harvest Season	2022/23
Status	Spot
Lot Number	P610916-3

Alameda, CA: 3 Bag(s)

Skip to the end of the images gallery

Skip to the beginning of the images gallery

About This Coffee

This lot is created from select harvests originating in Costa Rica's Tarrazu and West Valley growing areas. The various co-ops include Coopepalmeres, an association of over 1450 producers in the Western Valley and a handful of Tarrazu co-ops in the San Marcos, San Isidro, and Sta Maria area. Grown at altitudes ranging from 1200 to 1800 meters above sea level and featuring mainly Caturra and Catuai varieties, this lot represents the quality Costa Rican coffees are known for at a solid value.

Country of Origin	Costa Rica
Region	Tarrazu and Western Valley
Producer Type	Cooperative
Farm Name	Various smallholders
Processing	Washed
Processing Description	Sun-dried on patios
Growing Altitude	1200m - 1800m

Harvest Season	2022/23
Bag Weight	69 KG BAG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Variety	Catuai, Caturra
Soil	Volcanic

History of Costa Rican Coffee

Coffee came to Costa Rica as early as 1779 and within 50 years was generating more revenue than any other crop, but by the 1830’s they were growing more coffee than the ships heading south could take. And virtually no infrastructure existed for transporting even a small amount of green coffee to the east coast of Costa Rica (where London was a mere 5,000 miles away). The distribution woes of Costa Rican coffee producers reached the ears of an up-and-coming shipping magnate named William Le Lacheur in 1841 and on Christmas day, 1841 he sailed The Monarch into port at Puntarenas, Costa Rica, and thus began a long and mutually beneficial relationship. On one voyage to London in late in 1843, the Monarch carried more than half a million pounds of Costa Rican coffee.

Growing Coffee in Costa Rica

Coffee grows in eight coffee regions throughout Costa Rica. In the central and northern highlands where most specialty coffee is found, coffee grows from 1200-1700 meters. Ninety percent of Costa Rican coffee is grown by 50,000 farmers on less than 5 hectares. Although nearly all Costa Rican coffee is wet milled, the country produces a wide variety of honey processed coffee. Coffee is dried using both patios and mechanical dryers. Costa Rica grows Typica, Caturra, Catuai, Villa Sarchi, Bourbon and Gesha.