The short answer? Yes, indeed! Costa Rican coffee is ONLY Arabica.
This is what makes Costa Rican coffee truly unique: the Arabica-exclusive law. Yeah, you heard that right – it's the only place in the world where you'll find this rule.
Back in 1989, Costa Rica passed a law that basically said, "No bad beans allowed!" They wanted to push farmers to grow only the best of the best – the Arabica beans. And let me tell you, we've been nailing it ever since.
But let's not stop there; let's unpack why this matters and what makes Arabica beans so special.
First off, a little coffee 101: Arabica and Robusta are the two main species of coffee beans. Arabica is known for its superior quality, boasting a smoother, sweeter flavor profile with nuanced acidity and aroma. Robusta, on the other hand, tends to be stronger and more bitter, often used in espresso blends for its boldness.
Now, back to Costa Rican coffee. Arabica beans thrive in our rich volcanic soil and ideal climate conditions. The combination of high altitudes, lots of rainfall, and cool temperatures creates the perfect environment for Arabica beans to flourish.
But it's not just about where the beans grow; it's also about how they're cultivated. Costa Rican coffee farmers are dedicated to quality over quantity, employing sustainable farming practices that prioritize the well-being of both the land and the people who tend to it. From shade-grown crops to careful harvesting and processing methods, every step in the production process contributes to the exceptional taste and aroma of Costa Rican Arabica coffee.
So, the next time you savor a cup of Costa Rican coffee, know that you're experiencing the best of Arabica beans, meticulously grown and crafted with care.
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