Costa Rica has a special place in the world of specialty coffee. A lot of it has to do with Erna Knutsen. Do you know the name? Perhaps not, but without her or Costa Rican coffees, we might just not have specialty coffee today.
Knutsen was a renowned figure in the specialty coffee industry, often referred to as the “Godmother of Specialty Coffee.” Born in Norway in 1922, Knutsen played a pivotal role in shaping the coffee landscape, particularly in the United States. Her journey began in the 1950s when she emigrated to the US and settled in San Francisco. Knutsen’s fascination with coffee led her to establish her own coffee importing company, Knutsen Coffees Ltd., in 1963. She dedicated herself to sourcing and promoting unique, high-quality coffees from around the world, showcasing the distinct flavors and characteristics of each region. One of the regions she focused a lot on was Costa Rica.
One of Knutsen’s most notable contributions to the coffee industry was her introduction of the term “specialty coffee.” In the early 1970s, she used this phrase to differentiate high-quality, meticulously sourced coffees from places like Costa Rica, from the mass-produced, lower-grade varieties prevalent at the time.
She played a vital role in elevating Costa Rican coffee’s reputation on the global stage. Knutsen recognized the exceptional potential of Costa Rican beans due to the country’s favorable growing conditions and unique flavor profiles. She actively sought out exceptional Costa Rican coffees and established direct relationships with local farmers. She would visit coffee farms in Costa Rica, immersing herself in the cultivation and processing techniques employed by the farmers.
By understanding the intricacies of Costa Rican coffee production, Knutsen was able to identify coffees with distinctive qualities, such as bright acidity, delicate sweetness, and balanced flavors. These particular flavours were entirely unique in the normal coffee world. Presenting them in the cup created new pioneers in the infant specialty coffee movement, including Alfred Peet, George Howell, and many more.
The Flavor Profile of Costa Rican Coffee
Specialty coffee from Costa Rica is known for its unique flavor profile, which is often described as bright, clean, and with a medium body. The flavor characteristics can vary depending on the specific region and growing conditions, but there are some commonalities found in Costa Rican coffees.
One prominent flavor note in Costa Rican specialty coffee is citrus. Many Costa Rican coffees exhibit bright, acidic flavors reminiscent of citrus fruits such as orange or lemon. This acidity gives the coffee a lively and refreshing quality.
Additionally, Costa Rican specialty coffee often displays flavors of caramel or honey, providing a pleasant sweetness and sometimes a hint of nuttiness. These flavors contribute to the overall balance and complexity of the coffee.
Another aspect of Costa Rican coffee is its floral and fruity notes. You may detect floral aromas and flavors, such as jasmine or rose, along with fruit flavors like cherry, apple, or tropical fruits. These characteristics add layers of complexity and depth to the cup.
When is Costa Rican Coffee in Season?
The coffee harvest in Costa Rica typically runs from November to March, with the peak picking period occurring between December and February. During this time, coffee farms across the country come alive with activity as coffee cherries ripen on thousands of coffee trees.
Processing the coffee, depending on the method, can take a few days to a month. Getting the coffee to roasters takes another month or so, putting the freshest Costa Rican coffees on your favourite specialty coffee roaster shelves usually around March or April.
When you understand specialty coffee is seasonal, and when you buy it at the peak of it’s prepared freshness – from seed to roaster – you gain the benefit of a better tasting cup.
Cup of Excellence: The Best of Costa Rica
Costa Rica takes immense pride in its coffee production, and the Cup of Excellence competition serves as a testament to this dedication. The Cup of Excellence, basically the “Olympics” of specialty coffee (and founded by George Howell!) is an annual competition held in multiple coffee-producing countries, including Costa Rica. This prestigious event recognizes and celebrates the finest coffees from a given region, showcasing the extraordinary skills of local farmers and the unique qualities of their beans.
The Cup of Excellence competition follows a rigorous judging process conducted by international coffee experts. It involves blind cupping, where the judges evaluate each coffee sample based on various parameters such as aroma, flavor, aftertaste, acidity, body, and overall balance. The top-scoring coffees are then awarded the esteemed Cup of Excellence title, signifying their exceptional quality and craftsmanship.
Long story short: if you see a Costa Rican coffee that is a Cup of Excellence competitor or finalist, buy it as soon as you can.
Exploring Costa Rican Coffee Varietals:
Costa Rica is home to various coffee varietals, each with its own distinct flavor characteristics. Some of the prominent varietals grown in the region include (but are not limited to):
- Caturra: Known for its vibrant acidity, medium body, and fruity undertones, Caturra is a popular varietal that contributes to the classic Costa Rican coffee profile.
- Catuai: Often associated with notes of chocolate and caramel, Catuai imparts a smooth and well-balanced cup with medium acidity.
- Typica: With a rich and complex flavor profile, Typica offers a unique combination of floral, citrus, and chocolate notes, making it highly sought after by coffee enthusiasts.
- Villa Sarchi: This varietal is celebrated for its bright acidity, intense sweetness, and pronounced fruity flavors, delivering a memorable coffee experience.
Wrap Up
Costa Rica’s specialty coffee industry stands as a shining example of excellence in the world of coffee. Indeed, if not for Costa Rican coffee and Erna Knutsen’s pioneering efforts in showcasing these unique coffees, we may not have the specialty coffee industry we know and love today.
Costa Rica’s commitment to quality, sustainable farming practices, and an ideal coffee-growing climate combine to produce exceptional beans year after year. With the Cup of Excellence competition highlighting the cream of the crop, Costa Rican coffee continues to captivate and delight coffee lovers worldwide.
So, the next time you’re seeking a truly remarkable coffee experience, be sure to explore the wonders of Costa Rican specialty coffee, a brew that embodies passion, craftsmanship, and the essence of this enchanting Central American nation.
Zuzanna travels the world because of her job, and makes it a point to find the best cafes, best coffee, best espresso in every city, town, or village she visits.
