Costa Rican Coffee: Not "Soorts" but World-Class Beans

The query "Costa Rican soorts" likely means coffee sorts/varieties. Costa Rica produces 100% Arabica—robusta is banned by law.

Key Growing Regions

• Central Valley (San José, Heredia, Alajuela) – Balanced, bright acidity.
• Tarrazú (Los Santos) – High altitude (1,200–1,900 m); complex, winey, citrus notes. Most famous.
• Tres Ríos – "Bordeaux of Costa Rica"; delicate, floral.
• West Valley – Naranjo, Palmares; sweet, fruity.
• Brunca (Pérez Zeledón) – Emerging; diverse microclimates.
• Guanacaste – Lower altitude; softer, chocolatey.
• Orosi – Historic region; smooth, balanced.
• Turrialba – Volcanic soils; bright, clean.

Varietals

• Caturra, Catuai – Dominant; high yield, quality.
• Villa Sarchi, Venecia – Local mutations.
• Geisha, SL28, Bourbon – Specialty micro-lots.

Processing

• Washed (wet): Clean, bright—most common.
• Honey (pulped natural): Sweet, syrupy body.
• Natural (dry): Fruity, fermented notes—growing.

Costa Rica's Institute of Coffee (ICAFE) enforces quality; "Strictly Hard Bean" (SHB) = >1,200 m. Coffee is ~10% of exports; vital to rural economy.