Costa Rica's
TARRAZÚ
AREA
Coffee

The cherry is collected and processed in summer, under high daylight temperatures and cold nights. This, added to a complete ripening, allows the starches within the cherry to concentrate, resulting in a fine cup with flavors of chocolate, orange, vanilla and dried fruit.

In the mid-nineteenth century, the inhabitants of the Central Valley migrated to the southeast region of the country, known today as Los Santos because most of its districts are named after saints, and which contains the region of Tarrazú. Coffee became a fundamental activity for the socio-economic development of the region, which, being protected by the ranges of the Pacific watershed is a sanctuary for forests and mystical birds. The coffee produced here is internationally renown, and is grown in small valleys and in the slopes of the country’s highest mountains.

Located southeast of the capital, San José, the region cultivates Arabica coffee, mostly of the Caturra variety, a small and bluish cherry of good appearance. The lands produce approximately 700,000 quintals in around 22,000 hectares (54,363 acres), composed by small farms that average a size of 2,5 hectares (4.95 acres). The coffee produced here is 95% Strictly Hard Bean (SHB).

In Tarrazú are located in ideal areas for cultivation, with soils that are mostly sedimentary origin and acid due to their components. Most of the plantations are shaded by local trees.

Los Santos is characterized by a seven-month rainy season (May to November) and a dry season (December to April) that are well-defined, favoring coffee collection and flowering over a period of five months, from November to March. The harvest coincides with the dry season, resulting in a uniform ripening and high quality fruit. These conditions also contribute to a better drying of the fruit under the sun.