lumiere
Home
About Us
Our Beans
Our App
Our Locations
Shop Now
lumiere
Home
About Us
Our Beans
Our App
Our Locations
Shop Now
More
  • Home
  • About Us
  • Our Beans
  • Our App
  • Our Locations
  • Shop Now
  • Sign In
  • Create Account

  • My Account
  • Signed in as:

  • filler@godaddy.com


  • My Account
  • Sign out

Signed in as:

filler@godaddy.com

  • Home
  • About Us
  • Our Beans
  • Our App
  • Our Locations
  • Shop Now

Account


  • My Account
  • Sign out


  • Sign In
  • My Account

Costa Rica

Coffee plants were first brought to Costa Rica from Cuba in 1779, commercial cultivation began in 1808, and the first coffee exports from Costa Rica were in 1820. Costa Rica is credited with being the first country in Central America to commercially produce coffee, with the first shipments to the U.S. in 1860. The coffee sector has been vital in the development of Costa Rica’s infrastructure and economy.


In the last several decades, a number of coffee-producing regions in Costa Rica have seen diminished production, as the value of land in areas of high population density rises dramatically. Increasingly, Costa Rican coffee growers have a difficult choice between maintaining a family tradition of growing coffee or cashing in on the real estate boom.


Today, Costa Rica coffee is a mainstay in the U.S. specialty market, prized for its lively acidity, light body, and delicate aromatics, and utilized often for its consistently high quality. Along with medium-sized estates that have been producing coffee for centuries, a new generation of small estates and “micro-mills” has recently captured the attention of specialty buyers around the world. Rather than delivering dried parchment coffee to a miller for preparation and export, these micro-mills include small dry milling modules that are owned by the individual farmer, allowing them full control of their product, from cultivation all the way through milling, preparation and packaging.

MAIN PRODUCING REGIONS:

Tarrazú, Brunca, Guanacaste, West Valley, Central Valley, Turrialba, Orosi

ANNUAL PRODUCTION QUANTITY:

Around 1.5 million bags

PROCESSING METHODS:

Fully washed, Pulped Natural (Honey,) Natural

BOTANICAL SPECIES:

Arabica

GENETIC VARIETIES:

Mundo Novo, Villa Sarchi, Catuai, Caturra

HARVEST PERIOD:

November - April

ARRIVAL IN NORTH AMERICA.:

March - July

  • Career
  • Contact Us
  • Privacy Policy

Lumiere Cafe

Copyright © 2023 lumiere  - All Rights Reserved.

Powered by

This website uses cookies.

We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.

Accept