The tiny republic of Costa Rica received it's first seedlings from Cuba in 1779. Only Arabica is grown there on account of a law banning the cultivation of Robusta. The cultivators are mainly small farmers organized into cooperatives which form a federation which is responsible for exports. Due to use of very up-to-date technology the yield obtained is extremely high.
The best quality coffees come from the higher altitudes 1200-1700m on the Pacific side of the country which has a dry season from December to March. These coffees are known as SHB (Strictly Hard Bean). The regions of Tres Rios, Tarrazu and Naranjo around the capital city of San Jose are the home of Costa Rica's greatest coffees.
The high altitude and the rich, volcanic soil from the area's many volcanoes create conditions which are ideal for the production of top-quality coffee. The temperate climate, with sunny days and cool nights, allows the coffee to mature slowly, which seems to concentrate the flavors. These coffees are noted for their consistency in the cup, acidity, body and very fragrant aroma.
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