The 8 Regions
Central Valley (Valle central)
Oldest region in Costa Rica. Farms are in San Jose, Alajuela and Heredia between 900 and 1600 masl. Sweet aromas and chocolaty and fruity flavors.
Dry climate and high temperatures makes the bean long and easy to roast. Beverage is light body and acidity defining salty and bitter tones. 600-1300 masl.
On the skirts of Irazu's Volcano, at 1400 masl, soils are altered by volcanic ashes influencing coffee's acidity which balances out with other sweet notes.
Highest producing Region in Costa Rica. 95% are strictly hard bean with higher concentration of sweet flavors and higher acidity. Produced between 1600-2100 masl.
Around the beautiful Turrialba volcano, coffees present clean cups with light body have a floral, sugarcane and delicate aftertaste. Altitude: 600-1300 masl.
This region produces a soft bean with good acidity, body and aroma. It is defined by notes of cacao and sweet flavors. Altitude varies around 1000-1350 masl.
The taste of the beverage goes from the very mild, grown at around 1200 masl, to the sweet and complex flavors at around 1700 masl of Perez Zeledón and Coto Brus.
West Valley (Valle Occidental)
Home to Villa Sarchi's variety, that has marked the region's history. Hard beans characterised by hints of orange, peach, honey and vanilla. 900-l600 masl.