Costa Rica cultivates Arabica coffees exclusively. Law forbids Robusta. Coffee was introduced from Cuba in 1799, with the first reported exports in 1820. Costa Rica boasts one of the highest coffee yields per hectare in the world due to a high level of technology being focused on high quality and efficient coffee production including the most up-to-date irrigation and fertilization techniques. The nation also produces some of the fanciest organically cultivated beans as well. Costa Rica beans take a medium roast very well. Light acidity and a sweet full taste. Costa Rica make a full-bodied, and complex brew, a blueberry-like nose is expected from the very best Costa Rican beans.