The soil and climate of the central and southern highlands of Costa Rica are perfectly suited for coffee cultivation. Back in the nineteenth century, when first coffee shrubs began to spread up the hillsides of Central Valley, it all seemed too perfect: rich volcanic soils, high natural fertilization, optimal altitude, excellent distribution of rainfall, mild temperatures all year round, plus grants and benefits for coffee producers.
By 1829, coffee was already Costa Rica's chief export. Sixteen years later a new direct route was established by an English merchant and shipments followed a five-month voyage from the Pacific port of Puntarenas to Chile, then around the southern tip of South America, and up the Atlantic to England.
Research and field experiments, special care during harvesting procedures, high quality processing standards and adequate marketing policies have helped build a strong coffee industry. Today, Costa Rica is ranked as the country where more coffee per hectare is produced due to highly efficient crops, and its golden beans have been ranked among the best in the world.
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Costa Rican Coffee 
