Costa Rica runs on coffee. It’s not just a drink here—it’s part of daily life, from morning routines to afternoon chats. The country produces some of the world’s top beans, grown in volcanic soil across regions like Tarrazú and Naranjo.
But many visitors miss out on the real deal because they approach it like back home. I’ve seen travelers order the wrong thing, rush through a cup, or buy beans that disappoint later. These slips happen often, even to coffee fans. In this post, I’ll cover the frequent errors and how to sidestep them for a better trip.
Assuming Every Shop Serves Great Coffee
One big slip-up is thinking all coffee in Costa Rica matches the country’s reputation. Sure, the beans here are high-grade Arabica, but not every spot handles them well. Tourists often walk into the first cafe they see, especially in busy areas like San José or near beaches, and end up with a flat or bitter cup.
Why does this happen? Some places cut corners to serve crowds fast. They might use old grounds, skip cleaning gear, or buy lower-quality stock. Look for red flags like a dusty chorreador—the wooden stand with a cloth filter that’s key to traditional brewing—or buildup on machines. If the menu skips details on bean sources, that’s another sign.
To get it right, seek shops where locals hang out. Ask about the beans’ region—Central Valley for bright acidity, or Tres Ríos for smooth balance. Go for places that grind fresh and list roast dates. In towns like Heredia or Alajuela, small roasters often source direct from farms, giving you a true taste.
Ordering Like You’re at a Chain Cafe
Many visitors order espresso drinks or fancy lattes out of habit, but Costa Rica isn’t big on those. Locals stick to simple filtered coffee, brewed slow through a chorreador for a clean, full flavor. Asking for an “Americano” or something complicated can lead to confusion or a watered-down version.
The issue is cultural. Coffee here is straightforward: “café negro” for black, or “café con leche” for with milk. Portions are small, often in tiny cups, which surprises people used to large sizes. If you want more, bring your own thermos—many spots will fill it.
Keep orders basic. Start with negro to taste the natural notes, like citrus or nuts. If you add milk or sugar, do it lightly at first. And say “buenos días” when ordering; a friendly start fits the laid-back vibe.
Rushing Through Your Coffee Break
Coffee time in Costa Rica is social and slow, called “la hora del café,” usually in the afternoon with friends or family. Tourists often treat it like a quick grab-and-go, missing the point. Drinking alone or hurrying misses the “pura vida” spirit— that easygoing attitude where chats matter as much as the drink.
Locals sip over conversation, maybe with a snack. It’s a break from the day, not fuel for rushing. In cafes, you’ll see groups lingering, not solo folks on laptops. Slow down. Find a spot with seating, order, and chat with whoever’s around. If you’re in a group, share the moment. This turns a simple cup into a real connection to local ways.
Skipping Traditional Brewing Methods
Plenty of travelers ignore the chorreador and go for machine brews, thinking it’s modern or faster. But the chorreador—hot water poured over grounds in a cloth sock—brings out the beans’ best without bitterness. It’s how most Ticos make it at home or in small eateries.
Why avoid it? Machines can overheat or under-extract, dulling flavors. Tourists in tourist zones get pushed toward automated options, missing the hands-on ritual. Try it at least once. Many tours show the process, or ask at a soda (local diner) for a demo. It highlights why Costa Rican coffee stands out—pure, without extras.
Buying Coffee Without Checking Quality
When shopping for beans to take home, many grab bags from airports or gift shops without a second thought. But not all are pure or fresh. Some mixes include lower grades or even robusta, despite rules favoring Arabica.
The mistake comes from assuming the label tells all. Prices can be high in those spots, but quality varies. Plus, if you’re flying, check carry-on rules—limits like 800 grams per bag apply, or you’ll have to check it. Buy from trusted spots like co-ops or farm stores. Look for 100% pure labels and recent roast dates. Regions matter: Tarrazú for bold body, West Valley for sharp acidity. Sample before buying if possible.
| Coffee Region | Flavor Notes | Best For |
|---|---|---|
| Tarrazú | Chocolate, fruit | Bold brews |
| Naranjo | Citrus, honey | Light roasts |
| Central Valley | Balanced, bright | Everyday cups |
| Tres Ríos | Nutty, smooth | With milk |
This table shows quick picks based on tastes.
Not Visiting a Coffee Farm
Tourists often skip farm tours, sticking to cafes instead. But coffee is tied to Costa Rica’s history and economy—it’s been a key crop since the 1800s. Missing a tour means not seeing pickers at work or learning sustainable methods like shade-growing.
Farms in areas like Monteverde or Poás offer walks through fields, tastings, and stories. It’s eye-opening, showing how altitude and soil shape flavors. Book a tour early, especially in dry season (December to April). Combine with chocolate or sugarcane for a full day. It’s a way to support local growers directly.
Making Brewing Errors Back Home
If you buy beans, brewing them wrong at home wastes the potential. Common slips include bad water, wrong grind, or odd ratios. Costa Rican beans shine with precise methods, but rushed prep leads to weak or harsh results.
Use filtered water at 195-205°F. Grind fresh: coarse for press, medium for pour-over. Ratio: 1-2 tablespoons per 6 ounces. Store in airtight containers, not the fridge. Taste black first to note profiles, then adjust. This keeps the vacation flavors alive.
Overlooking Coffee’s Social Role
Finally, many see coffee as just caffeine, not a connector. In Costa Rica, it’s for bonding—over work talks or family time. Tourists sipping in isolation miss this. Join in. At a market or park, share a cup with locals. It’s simple but builds memories.
Final Thoughts
Costa Rica’s coffee culture goes beyond the cup—it’s a window into daily life, where simple rituals build connections and highlight the country’s natural strengths. By steering clear of these common slip-ups, like rushing through a brew or grabbing the first bag of beans you see, you’ll tap into what makes the experience special: fresh flavors from specific regions, shared moments with locals, and a slower pace that fits the pura vida way.
Remember, the goal isn’t perfection but getting closer to how Ticos enjoy their coffee. Start with basics—seek out chorreador methods, chat at a local soda, or visit a farm co-op. These steps turn a routine drink into a highlight of your trip, supporting growers and adding depth to your time here. If you’re heading back soon, pack those tips along with your beans for a smoother return. Safe travels, and enjoy every sip.