Costa Rica's

Flavors range from the traditional and highly appreciated chocolates to higher complexities in which sensitive palates would detect hints of orange, peach, honey and vanilla, among others. All of these associated with meticulous collecting and processing practices.

The inhabitants of San Ramón, Palmares, Naranjo, Grecia, Atenas, Valverde Vega and Alfaro Ruiz, in the province of Alajuela, in the West Valley, enjoy a pleasant climate all year round, with distinct dry and wet seasons.

The region’s first inhabitants brought coffee from the Central Valley, igniting progress in the region. The bean is cultivated in the valleys and slopes of the West Range.

Around 85% of coffee growers here harvest from 1 to 100 quintals (a quintal is equal to 46 kilograms or 100 pounds) and the region’s average production falls between 400,000 and 600,000 quintals of Hard Bean, Good Hard Bean and Strictly Hard Bean (HB, GHB, SHB).

Of the Arabica species, the predominant varieties are Caturra and Catuaí, established in an area of approximately 22,000 hectares (54,363 acres); in some cases, remnants of the Villa Sarchí variety can be found.

The West Valley is one of the most complex regions in the production of high quality coffee, thanks to its microclimates and the possibility of collecting the ripe cherry during the summer months. Sound agricultural practices are a constant for plantations and producers alike. Millers and exporters are also committed to processes in harmony with nature.