No origin matches that.
Arabica only — by law — and the country that made honey processing its own.
Production figures are for the 2025/26 crop year.
Costa Rica banned the planting of Robusta for decades in order to protect its reputation, a restriction only relaxed in recent years. The result is a country that competes on quality because it decided it had to.
Its other distinctive move is the *micromill*: rather than deliver cherry to a large cooperative, many farms now process their own, which is what made the country a laboratory for honey and semi-washed methods. Naming the amount of mucilage left on the bean — white, yellow, red, black honey — is largely a Costa Rican habit that spread outward.
Shaded provinces contain growing areas; the crop covers only part of each.
The highest and best-known region, south of the Central Valley.
Volcanic soil around San José, and the oldest planted area in the country.
Where much of the micromill and honey-process experimentation happens.
Clean, bright and well-mannered: citrus and stone fruit over a medium body, with brown-sugar sweetness. Honey-processed lots trade some of that clarity for more syrupy body and a rounder fruit.
Every vote tells us which pages to work on next.
Country outlines and shaded relief from Natural Earth, which places them in the public domain.
Growing-region markers indicate an area. They are not surveyed farm locations and should not be read as any.