[{"data":1,"prerenderedAt":659},["ShallowReactive",2],{"item:\u002Fcoffee-around-world\u002Fcosta-rica-coffee-tourism-part-one":3,"platform:site":191,"more:\u002Fcoffee-around-world\u002Fcosta-rica-coffee-tourism-part-one":593},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":110,"category":111,"categorySlugs":122,"cid":123,"cover":124,"description":130,"extension":131,"featured":132,"language":133,"meta":134,"navigation":135,"noindex":132,"ogImage":136,"path":137,"publishedAt":138,"readingMinutes":139,"recipe":110,"related":140,"revisedAt":110,"seo":173,"seoDescription":130,"seoTitle":5,"sortKey":110,"sources":174,"stem":178,"tagSlugs":179,"tags":182,"translations":187,"type":188,"url":189,"__hash__":190},"platformItems\u002Fplatform\u002Fitems\u002F52719.md","Costa Rica as a Coffee Learning Destination: A Practical Guide","2026-11-07T17:10:37.000Z",[8],{"name":9,"slug":10,"role":11},"Jamie Wilson","jamie-wilson","author",{"type":13,"value":14,"toc":106},"minimark",[15,19,28,31,34,39,42,45,48,51,54,59,62,65,68,75,81,88,94,100],[16,17,18],"p",{},"Perry Czopp resides in Costa Rica, where he collaborates with coffee producers Don Eli and the Montero family. Over the coming year, Czopp and photographer Cheyanne Paredes will examine Costa Rica's coffee community from multiple angles: tourism, production, export, and consumer culture. In this inaugural piece, Czopp argues that Costa Rica is an excellent choice for coffee tourism.",[16,20,21],{},[22,23],"img",{"alt":24,"height":25,"src":26,"width":27},"Costa Rica",427,"\u002Fuploads\u002F9eacf6aeec0915e7cdfc.webp",640,[16,29,30],{},"For anyone planning a vacation, Costa Rica offers plenty: scenic sandy beaches perfect for relaxation, protected national parks waiting to be discovered, and vibrant cities with energetic nightlife. But for coffee professionals, the country presents something more: a chance to witness the interconnected stages of the industry's supply chain—from production to export to consumption.",[16,32,33],{},"Costa Rica produces exceptional coffee that exemplifies Central American quality. It is a forward-looking nation receptive to engaging with consumers, and it is conveniently accessible from the United States. While over two million tourists visit Costa Rica each year (contributing 15 percent of the country's gross domestic product), the best period for coffee professionals to visit is during harvest, between November and April. These months coincide with Costa Rica's dry season, when rain is unlikely and mild weather offers a welcome escape from the winter conditions farther north—and you also get to observe harvest activity firsthand.",[16,35,36],{},[22,37],{"alt":24,"height":25,"src":38,"width":27},"\u002Fuploads\u002Fed2bdc943bfb2461aac0.webp",[16,40,41],{},"Committing the time and money for an origin trip is not easy, yet it remains a crucial milestone for anyone in the industry. I first started to grasp coffee while working as a barista at a small, independent café. That was eight years ago, and at the time, traveling to origin wasn't feasible. Even as I moved closer to coffee as a roaster three years later, it was still out of reach. But I understood that seeing production firsthand mattered for my career in coffee.",[16,43,44],{},"A few years after I began roasting and became more familiar with green coffee and its sources, I entered a regional barista competition. With roasting experience on my barista resume, I wanted to find green coffee that I could both roast and serve to the judges. I worked with Jeff Courson, a green coffee trader, to identify the right coffee for me—we chose Tematica, a typica micro-lot produced by the Montero Family at their micro-mill in Costa Rica. The process of selecting this coffee and preparing for the competition led to correspondence with Carlos Montero, the coffee's producer. Not only did I have an open dialogue with the Montero family, but I also received a direct invitation to visit their farm.",[16,46,47],{},"I threw myself into it and bought a plane ticket for a two-month visit while I was between jobs. I spent most of my time working on the farm, but had the chance to explore on weekends. I loved it so much that I decided to move here. I continue to learn something new about the coffee trade every day.",[16,49,50],{},"Since my first trip eight years ago, origin trips have become much more common, and contact with producers is far more feasible.",[16,52,53],{},"This has been a major breakthrough with a substantial impact on our industry. 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