Costa Rica - globally recognised for its high-quality coffee

San Pedro de Poás in Alajuela is a well-known coffee area located on the slopes of the Poás volcano. Coffee is grown at 1,200–1,600 masl in a mild climate with fertile volcanic soils that support consistent plant growth.

Producers commonly grow Caturra and Catuai varieties. The region’s coffees are known for clear acidity, mild fruit notes, and a smooth overall profile. Farming is mainly done by small producers who focus on selective harvesting, reliable processing, and sustainable field practices.

Los Santos in Tarrazú is one of Costa Rica’s most recognised coffee regions, located in the highlands south of San José. Coffee is grown at 1,400–1,900 masl in a cool climate with well-drained volcanic soils that support slow, even cherry development.

Producers commonly work with Caturra and Catuai varieties. Coffees from this area typically show bright acidity, clear fruit notes, and a clean, structured cup profile. Most farms are small, family-run operations focused on selective picking, consistent processing, and sustainable agricultural practices.