The first coffee production in Costa Rica dates back to the late 18th century. The government created major incentives to cultivate coffee by giving farmed land to the growers for free after five years of coffee cultivation. It turned coffee into the most important export good and was a substantial part of the country's economic rise.

However, until the mid 1990s, coffee production also put its shadows on Costa Rica: water used for fermenting the beans left the washing stations without filtering while deforestation had reached a critical level. It was in 1995 when the government stepped in once again and caused a radical change by creating strict environmental laws in coffee production.

Nowadays, Costa Rica has a reputation for having some of the highest production and quality standards. This not only includes high quality standards with respect to coffee cups, but also to social welfare and environmental-friendly processing technologies in production. Costa Rican coffees tend to have medium body, are well-balanced surprise with fresh and sweet acidity.