Costa Rica
Costa Rica is famous for its high-quality Arabica coffee beans, often referred to as "grano de oro" (grain of gold). The country has a deep-rooted coffee culture, combining traditional brewing methods with the modern cafe experience. Here's a breakdown of how you can order coffee in Costa Rica and what's in them:
Traditional & Home-Style Coffee
These are the most authentic and common ways to experience coffee in a Costa Rican home or a local "soda" (small, casual restaurant).
Café Chorreado: This is the most traditional Costa Rican brewing method.
What's in it: Ground coffee is placed in a bolsita (a cloth bag filter, resembling a sock) suspended on a wooden stand (chorreador). Hot water is slowly poured over the coffee, dripping directly into a cup or pot below.
Flavor Profile: This method produces a clean, nuanced cup, allowing the natural brightness and fruitiness of Costa Rican Arabica beans to shine. It's often served black, with sugar (azúcar) and milk (leche) on the side for individual customization.
Café Negro: Black coffee.
What's in it: Brewed coffee, typically from a drip machine or sometimes chorreado, served without milk or sugar.
Café con Leche: Coffee with milk. This is a staple throughout the day.
What's in it: Hot brewed coffee (often strong) mixed with hot milk. The ratio can vary, but it's generally a significant amount of milk. Sugar is typically added to taste.
Espresso-Based Drinks (Common in Urban Cafes and Modern Coffee Shops)
In larger cities like San José, popular tourist areas, and specialty coffee shops, you'll find a wide range of espresso-based drinks, similar to international offerings.
Espresso / Café Solo: A concentrated shot of coffee.
What's in it: Finely ground coffee, brewed under high pressure with hot water. You can ask for a "doble" for a double shot.
Americano:
What's in it: Espresso diluted with hot water. It offers a similar strength to drip coffee but with the distinct espresso flavor. Can be ordered iced (helado or frío).
Latte / Café Latte:
What's in it: Espresso with a larger proportion of steamed milk and a thin layer of microfoam on top. Known for its creamy texture.
Customization: Often available with various flavor syrups (vanilla, caramel, mocha, hazelnut, etc.) and alternative milk options (soy, almond, oat) in trendier spots.
Capuchino (Cappuccino):
What's in it: Espresso with equal parts steamed milk and thick, airy foamed milk on top. It has a stronger coffee presence than a latte.
Mocha:
What's in it: A latte with chocolate syrup or powder, often topped with whipped cream.
Cortado:
What's in it: Espresso "cut" with a small amount of steamed milk. Similar to a mini-latte, served in a small glass, designed to balance the espresso's intensity.
Café Reposo / Cafeól: Sometimes used interchangeably with cortado or a small cappuccino.
What's in it: Espresso served with equal parts steamed milk and foam.
Cold Coffee Drinks
Iced coffee options are readily available, especially in cafes.
Café con Hielo / Café Frío / Café Helado: Iced coffee.
What's in it: Brewed coffee or espresso served over ice. You can add milk/cream and sugar/sweetener.
Blended Iced Coffees / Frappes:
What's in it: Coffee, ice, milk (or milk alternative), and various flavorings blended until smooth, often topped with whipped cream. These are popular in international chains and modern local cafes.
Key Elements of Costa Rican Coffee Culture:
100% Arabica: Costa Rica is unique in having a law that mandates only Arabica beans can be grown, contributing to the country's reputation for high-quality, smooth, and flavorful coffee.
High Altitudes and Volcanic Soil: The country's topography, with its volcanic soil and high altitudes, provides ideal growing conditions for distinct flavor profiles, often described as bright, clean, and fruity with good acidity.
"Pura Vida": The "pure life" philosophy extends to coffee enjoyment – it's often a moment to relax, socialize, and savor the experience, rather than a quick grab-and-go.
Coffee Tours: Many coffee farms offer tours where you can learn about the entire process, from bean to cup, and enjoy tastings.
When ordering, a simple "Un café, por favor" (A coffee, please) is always a good start, and then you can specify your preferences. While Spanish is the official language, many people in tourist areas will understand English coffee terms.
*The content in this document was generated using artificial intelligence, drawing from various online sources, and subsequently refined for accuracy and conciseness in 2025. Users are advised to consult multiple sources to corroborate information and should not rely solely on this document for comprehensive research.