Welcome to 1820 Coffee

Late in the 18th century, as the young nations of Central America faced an uncertain economic future. Governor Tomás de Acosta saw hope in the noble coffee bean.

The word soon spread: "Plant coffee". It would became black gold for these tropical lands, and a new day dawned in 1820, when beans from Costa Rica made their first foray into the world market. The coffee crop has undergirded our economy, shaped our culture and defines what it means to be Costa Rican. 1820…Our name, our life.

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Types of commercial roasting

Light
Medium
Medium dark
Dark
Very dark

Types of COFFEE varieties

There are three important coffee varieties: coffea Arabica (Arabica), coffea canephora (robusta) and coffea Liberica.

The Arabica species is the most widely grown in the world, due to the organoleptic aspects of the drink which has higher quality and homogeneity.

ARABICA is the only commercial coffee variety produced in Costa Rica .

Coffee regions in Costa Rica

Type of coffee	Zones	Altitude	Characteristics
S.H.B. strictly Hard Bean	To the north of Alajuela and Heredia, the central area of the central valley, Moravia, Tres Rios, to the south of San Jose, Cartago, Aserrí, Dota and Tarrazú	1200 1700	Bean characterized by its physical hardness, closed fissure typical of all hard beans, and high acidity in the cup.
G.H.B. Good hard Bean	Naranjo, Palmares and San Ramon	1000 1200	Good hard bean with noticeable acidity, full body and excellent aroma.
H.B. Hard Bean	San Jose, Heredia, Alajuela, medium ripening, Puriscal, Acosta and Grecia	800 1000	Hard oily bean, very good characteristics of body and aroma and little acidity.