The Republic of Costa Rica is a country in Central America. In the late 1700s, Arabica coffee was first cultivated in Costa Rica's Central Valley, where ideal growing conditions – including fertile soil, high altitudes and a cool climate – contributed to its success. Cultivation continued and the Costa Rican government soon recognized the enormous economic potential of coffee. To encourage production, the government gave free land to coffee farmers in the 19th century. In 2019, it ranked 15th among the world’s top coffee-producing countries.
A highly regarded Costa Rican coffee, typically the Caturra and sometimes Catuai varieties, has a full body, rich, powerful flavor, and crisp acidity. In Costa Rica, coffee is measured by volume, not weight, and is brought to the factory and measured into metal containers called “cajuelas” – or containers. Twenty cajuelas equal to one fanega – a unit of measurement weighing 100 pounds (about 45.3kg). Costa Rica's most classic coffee is mildly acidic and smooth.
Traditionally, Costa Rican coffee is brewed using a chorreador and a coffee sock. The word “chorrear” is Spanish for “to drip,” “to pour,” or “to steep.” The coffee sock is actually called a bolsita (little bag). To brew traditional Costa Rican chorreado, you will need a chorreador and bolsita, hot water in a kettle, ground coffee, and a coffee cup. Simply pour the hot water over the coffee in the coffee sock and the water will drip into a coffee cup at the bottom of the chorreador.