A relatively small producer, Costa Rica has been losing some of its coffee-producing area over the last 10-15 years. Small farms called fincas produce most of the coffee here. From the jungle to the high mountains, Costa Rica has always been proud of its attention to detail and quality. The Tarrazu region of Costa Rica is its best known.

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Light body and really good sweet acidity are the trademark of Costa Rica coffees. The best have a floral character combined with their lemony acidity.