Costa Rican coffee is committed to conserving resources, protecting the environment, producing efficiently, is competitive and contributes to farmers’ quality of life and society as a whole.
Coffee production in Costa Rica:
- 8 Coffee regions: Central Valley, West Valley, Tarrazú, Tres Ríos, Turrialba, Orosi, Brunca, Guanacaste
- The coffee area of the country is over 100,000 hectares
- The country produces 2.5 million coffee bags (60 kg each bag) per year ( 150 000 000 kg )
- One harvest of coffee per year. Timing of the harvest depends on the region
- There are around 80,000 coffee farmers in Costa Rica, especially small families business
- Around 150 Coffee Factories that transform the fruit parchment coffee, washed, dried and stored
- Around 93 roasters and coffee grinders
- Only grow Coffee 100% Arabica and high quality
- Process: Wet and Dry process, Sun-dried. (Double/Fully Washed, Natural, White/Yellow/Honey)
- Never apply insecticides or pesticides to treat the coffee plants, totally prohibited in the country
- Practice shade growing to create natural habitat for local fauna, to avoid soil erosion and benefit from the natural decomposition of tree leaves to fertilize soil, very organic treatment
- All the coffee are hand-picked
Soil and climatic characteristics:
Costa Rican soils has a slight degree of tropical acidity, soils are enriched by volcanic ash soil. They are also rich in organic matter and this allows a good distribution of the roots of the coffee plant that retains moisture and provides oxygenation. Over 70% of production comes from the mountains, where the heights range from 1000 – 2100 masl. and the temperature is between 17 C° and 23 C°, sunlight is stable and optimal amount of rain.
Costa Rica’s climate has two seasons: one of moderate rains during the cherry’s growth and development; and one of diminished precipitation- the dry season, which coincides with the harvest.