Specialty Coffee from Costa Rica - Central Valley - Red Honey

COSTA RICA
As the first Central American country to fully establish a coffee industry, Costa Rica's coffee history is long and full of great economic significance. Coffee was planted in Costa Rica in the late 18th century, but it wasn't until the 1820s that it became one of the country's major agricultural exports. In 1846, national production increased considerably with the completion of a main road to Puntarenas, allowing farmers to more easily transport coffee from their farms to market in oxcarts – which remained the way most small farmers transported their coffee until the 1920s. In 1933, the national coffee association, Icafe (Instituto del Café de Costa Rica), was created as an NGO aimed at assisting in the agricultural and commercial development of Costa Rica's coffee market. It is funded by a 1.5% export tax on all Costa Rican coffee, which contributes to the organization's $7 million budget, used for scientific research on Arabica genetics and biology, plant pathology, soil and water analysis, and oversight of the national coffee industry. Among other things, Icafe exists to ensure that contractual terms for Costa Rican coffee guarantee that the farmer receives 80% of the FOB price ("free on board," the point at which ownership and price risks are transferred from the farmer/seller to the buyer).
Although Costa Rica contributes less than 1% of the world's coffee production, it has a strong reputation for producing relatively good, albeit often mild, quality coffee. One way Costa Rica differentiates itself among coffee-producing nations is through the diversity of profiles in its growing regions, despite the country's relatively small geographic size. Tarrazú is perhaps the most famous of the regions: its high altitudes contribute to the crisp acidity of its coffees. The West Valley, known for its high percentage of Cup of Excellence winners, abundantly cultivates both the specific Costa Rican varieties, Villa Sarchi and Villa Lobos, as well as some of the more "experimental" varieties that have arrived here, such as SL-28 and Gesha. Tres Ríos coffee has a reputation for having a smoother, milder profile – perhaps more "easy to drink" with caramel sweetness and soft citrus notes than the more complex or dynamic Costas available. The Central Valley has some of the most distinct weather patterns in the country, with well-defined wet and dry seasons: We find some of the best natural coffees processed in this region. In recent years, coffee growers have become increasingly interested in using variety selection as another way to stand out in the competitive market: SL-28 and Gesha are becoming more common, and local varieties such as Villa Sarchi (a dwarf Bourbon mutation found near the town of Sarchi) and Venesia (a Calopsita mutation).