Coffee in Costa Rica: A Legacy of Quality and Tradition
Coffee has been the silent protagonist in the transformation of Costa Rica, evolving from a subsistence crop to becoming the symbol of a prosperous and globally connected nation. Its arrival at the dawn of the 19th century marked the beginning of a history that has profoundly influenced the Costa Rican economy, identity and culture. Today, Costa Rican coffee is an international benchmark for quality, preserving its place in the most select markets worldwide.
The First Steps of Coffee Growing in Costa Rica
In the context of a subsistence-based agricultural economy, the introduction of Coffee Arabica in the early 18th century offered an opportunity that would transform the nation's economic landscape. In 1808, Governor Tomás de Acosta planted the first seeds, and the country began to discover the potential of this new crop. In 1816, the priest Félix Velarde registered the first plantation in San José, near what is now the Metropolitan Cathedral. Since then, coffee expanded rapidly, helped by fertile volcanic soils, an ideal climate and favorable geographical conditions.
After Costa Rica's independence in 1821, coffee began to play a central role in the national economy. Local authorities, aware of its potential, encouraged its production through favorable public policies. Coffee plants were distributed free of charge and land was granted to those interested in cultivating it. Key figures such as heads of state Juan Mora Fernández and Braulio Carrillo recognized coffee as a source of prosperity and stability for the young nation.
The 1830s marked a coffee boom, with businessman Mariano Montealegre playing a crucial role in the development of the industry. In 1820, Costa Rica made its first export of coffee to Panama, and in 1840 the government allocated land in Pavas for coffee planting. Carrillo's vision of building a route to the Atlantic, with a view to exporting coffee to England, underlined the importance that this crop had acquired.
International trade and expansion
The success of Costa Rican coffee in the international market was consolidated in the 1840s, when William Lacheur, an English merchant, bought the crop from Santiago Fernández Hidalgo and exported it to England. This transaction marked the beginning of a prosperous commercial relationship between Costa Rica and Europe. International demand increased, leading to the introduction of technologies such as wet processing, which improved the quality of the bean and allowed Costa Rica to compete in the most demanding markets.
During this period, coffee growing was consolidated as the country's main source of income. The construction of the road to Puntarenas in 1846 facilitated the transport of coffee to the ports, further boosting production. The country experienced an economic boom thanks to the export of its coffee, and many trading companies began to import machinery from Europe, contributing to the industrial growth of Costa Rica.
Innovations in the 20th Century
In the first decades of the 20th century, Costa Rican coffee growing continued to evolve with the introduction of technological innovations that improved both the production and quality of coffee. Pulping and drying machines were incorporated, which reduced processing times and ensured that the coffee maintained its high quality. Companies specializing in coffee processing established rigorous standards, ensuring that only the best beans were exported.
In the mid-20th century, the "Green Revolution" introduced hybrid varieties such as *Caturra* and *Catuaí*, which offered greater productivity and resistance to pests. These varieties replaced traditional varieties such as *Typica*, improving both planting density and disease resistance, allowing Costa Rican farmers to increase their production without sacrificing quality.
The Best Coffee in the World
One of the factors that distinguishes Costa Rican coffee is its emphasis on quality over quantity. Unlike other countries, Costa Rica prohibits the planting of the Robusta species, focusing solely on the production of Arabica varieties, known for their fine flavor and exceptional aroma. In 1989, a law was passed reinforcing this restriction, protecting the reputation of Costa Rican coffee as one of the best in the world.
The Costa Rican Coffee Institute (ICAFE), through its National Coffee Plan, has implemented measures to ensure that Costa Rican coffee maintains its high level of quality. Producers are committed to harvesting only the ripe fruit and following strict processing methods, such as washing and sun drying. This approach ensures that Costa Rican coffee continues to stand out in the markets.
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