Costa Rica coffee is grown across eight distinct regions on volcanic soil at high altitude, producing clean, balanced cups with bright acidity and sweetness. The country mandates 100% arabica production by law , no robusta is permitted. Tarrazú is the most celebrated growing region, known for bright citrus, chocolate, and caramel profiles. This guide covers the key regions, the washed, honey, and natural processing methods Costa Rica pioneered, and the SHB grading standard.