Recognized worldwide for its high quality; 100% of our coffee is of the Arabica species, from Caturra, Catuaí and Villa Sarchí varieties, which produces a higher quality bean, and a pleasant, aromatic and fine cup. Our coffee is grown in fertile soils of volcanic origin and low acidity, ideal conditions for its production and located in the Western Region of the Central Valley. It is located between 1100 and 1900 meters of altitude with temperatures between 17º and 23º C. with a humidity of 81%, and annual rainfall of between 2.000 and 3.000 millimeters.
The Costa Rican process uses sun drying, one of the systems with the highest demand within the most challenging world markets; this process lasts 7 days. Mechanical drying is also used which reduces the optimum drying point time (12% humidity) to just 24 hours.
In Costa Rica there’s a nationwide policy of becoming a Carbon Neutral country and coffee producers are committed to those policies which are already implemented in different Benefits.
Our Coffee presents different flavors which range from the appreciated chocolate notes to citrus-like flavors such as orange, in addition to peach, honey and vanilla, among others.
We differentiate ourselves with a selective harvesting method where the exclusively mature grain is chosen manually; its quality is reflected in the final consumer. In Costa Rica, wet milling is used, in which the removal of the pulp is carried out the same day the grain is collected. Also, the classification and cleaning, after the removal of the pulp, is done before the fermentation process, with the idea of removing the remaining pulp and removing any defective grains.
