Costa Rica is the only country in the world where it is actually illegal to produce any type of coffee other than 100% Arabica—the highest quality of coffee beans. A law was passed in 1989 prohibiting the planting of low-quality beans, encouraging Costa Rican farmers to pursue true excellence. Arabica beans are a specific variety of beans that is more difficult to grow than other, hardier stocks. The result when the beans mature though is rich, full-bodied flavors leading to premium blends. In Costa Rica we take growing coffee seriously and so we only want to offer you the best. That’s why we only grow Arabica. When we say Costa Rican beans are picked by hand here’s what we mean: our heritage as gourmet coffee makers has taught us that the secret to the best brews is not to rush the process. So when we pick our coffee beans, only the ripest beans are plucked and processed. ts defining tasting notes include a brown-sugary sweetness, citrusy notes and apricot-like fruity flavors.

Costa Rican coffee Facts Percentage of World Market :0.93%

Harvest : Varies from region to region

Process : Washed and Natural honey

World Ranking as producer : 15th

Main Type: Arabica , Typica,Caturra,Catuai,Bourbon

How to withdraw caffeine:

The coffee beans are washed using the Swiss water method. This method removes caffeine from the beans by osmosis, where the beans are dipped in hot water and decaffeinated green coffee extract is added to them to pull the caffeine from the coffee beans until equilibrium is reached. It is then filtered with activated carbon, and the process is repeated until 99.9% of the caffeine is removed. This method is considered safer and healthier because it does not use any chemicals.