Origin
Costa Rica's Eight Coffee Regions
Costa Rica is small enough to drive across in a day, yet its two mountain ranges and dramatic altitude changes create eight certified coffee regions — each with its own distinct microclimate and flavor profile.
Tarrazú
1,200–1,900m altitude
SCA 85–92
Bright acidity · Citrus · Dark chocolate · Clean finish
The most recognized Costa Rican coffee region. High altitude, volcanic soil, and cool nights produce exceptional density and complexity.
Valle Central
1,000–1,400m altitude
SCA 82–87
Balanced · Caramel · Mild acidity · Medium body
The historical birthplace of Costa Rican coffee. Consistent, balanced, and highly versatile for any brewing method.
Tres Ríos
1,200–1,650m altitude
SCA 85–90
Wine-like acidity · Dark fruit · Elegant · Complex
Small production, very high quality. Known as "the Bordeaux of Costa Rica." Rare and worth seeking out.
Brunca
600–1,200m altitude
SCA 80–85
Full body · Chocolate · Nuts · Low acidity
Southern region with lower altitude. Richer and less acidic — ideal for those who prefer a heavier, traditional coffee style.
Orosi
1,000–1,400m altitude
SCA 82–86
Sweet · Clean · Medium acidity · Stone fruit
Consistent quality near Cartago. Clean and sweet profile — a reliable choice at an accessible price point.
Turrialba
400–1,400m altitude
SCA 78–83
Mild · Smooth · Light body · Clean
Lower altitude and high rainfall create a softer, more mild coffee. Commonly used in blends.
Guanacaste
300–1,000m altitude
SCA 79–84
Tropical fruit · Full body · Warm character
Northwestern region with a drier, warmer climate. Produces a more tropical, fruit-forward cup distinct from other regions.
Pérez Zeledón
1,000–1,600m altitude
SCA 83–88
Bright · Sweet · Similar to Tarrazú
Emerging region bordering Tarrazú. Rising quality with a similar profile — increasingly sought after by specialty roasters.
Flavor by Region — Quick Reference
| Region | Altitude | Acidity | Body | Best for |
|---|---|---|---|---|
| Tarrazú | 1,200–1,900m | High | Medium | Pour over, filter |
| Valle Central | 1,000–1,400m | Medium | Medium | Any method |
| Tres Ríos | 1,200–1,650m | Wine-like | Medium | Pour over |
| Brunca | 600–1,200m | Low | Full | French press |
| Orosi | 1,000–1,400m | Medium | Medium | Drip, filter |