Costa Rica – and the famous Chorreador de cafe

Coffee was the first resource exported from Costa Rica. Meanwhile, the country is one of the world’s 20 largest coffee exporters.

• The first coffee plants were brought to Costa Rica by the British.
• Around 1830 the first coffee farms were opened in the Central Valley (area around the capital San José).
• In 1843 the English captain William Le Lacheur Lyon exported coffee beans directly to Europe for the first time.
• The coffee export in the 19th century brought great coffee barons to San Jose, where feudal buildings such as the neoclassical national theater were built.
• Arabica varieties only are cultivated on an altitude of 1,200-1,800 m.
• The coffee is hand-picked & sun-dried.
• Costa Rica made the Chorreador de Cafe famous – read more further down and where to get
• Caracoli (Peaberries) have a special aroma and are therefore about 30% more expensive.
• Coffee is now the fourth-strongest source of income after Costa Rica’s tourism, bananas and pineapples.
• The country is one of the fair trade pioneers.
• The extraordinary quality (quality logo: SHB – Strictly Hard Beans) and a high-quality roasting have their price.
• For this you get a fine spicy body, mild taste, natural aromas and a long and sweet aftertaste.

Traditional Preparation

Café Chorreado

• Hook the Bolsa (cotton filter) into the Chorreador de Cafe.
• Bring water to a boil and grind the beans.
• Add 1-2 heaped tsp. coffee powder per cup to the filter and pour over the water.

Café Negro

• Small black coffee

Café con Leche

• Coffee with a bit of milk and sugar