Costa Rica has a long and storied history with coffee. Coffee production began in Costa Rica towards the end of the 18th century. It was first introduced to the Central American nation by its Spanish colonists, who brought it over from Ethiopia. In the early 19th century the Costa Rican government placed a strong emphasis on coffee production, and by the 1830s coffee had become a significant pillar of Costa Rica’s economy, and remained so well into the 20th century.

These days, Costa Rica’s coffee industry is less vigorous. Having been hamstrung by a devastating blight in 1983 and the 1989 collapse of the world coffee cartel system, as well as myriad other socio-economic factors, Costa Rica’s coffee production has almost halved since the 90s. 

Nevertheless, Costa Rica still consistently produces some of the best coffee in the world. The Costa Rican government enforces strict regulations on the quality of crop farmers are allowed to plant, driving them to grow only the best Arabica beans. Moreover, Costa Rica’s high altitudes, volcanic soils and diverse tropical microclimates are ideal for coffee growth, and because of the varied terroirs of the country’s distinct growing regions (such as Tarbaca, from where this coffee comes), one can often taste notably different flavours depending on the regional origin of a particular Costa Rican coffee. 

Coffee details

• Truth’s tasting notes: Blackberry, peach, strawberry, cherry, brown sugar
• Country: Costa Rica
• Region: Canton Aserrí, Tarbaca
• Farm: Las Palomas
• Varieties: Catuai, Caturra
• Process: Natural
• Altitude: 1800 - 1900masl

“Nestled in Tarbaca, characterised by large forests, lush green scenery and a large number of natural springs, is Las Palomas. Familia Monge Garcia’s farm, spanning six hectares, produces around 250 fanegas (a fanega is approx. 46kg) of coffee annually. It is run and managed by siblings Daniel José and María Isabel. The farm gets its name from the abundance of various bird species that can be found in the region. 

“This natural processed coffee is harvested only when the cherries are fully ripe and have the characteristic deep red colour. After harvesting they are delivered to the mill to be sorted and dried. During this process they are hand-sorted to remove all defective cherry and foreign matter before being transferred to patios for drying. The coffee is moved intermittently by hand to ensure even drying and to avoid any unwanted fermentation."