Origin Information

70 producers organized around Café de Altura de San Ramón
Caturra, Catuai
Cañuela, Naranjo, Alajuela, Costa Rica
December - January
1300 masl
Volcanic loam
Full natural and dried on raised beds

Background Details

Ticos have a way of producing coffee with special intensity and a level of rhythmic precision. It begins and ends with Café de Altura de San Ramón, which owns and operates a state-of-the-art mill designed to receive cherries from many small farms and consistently process this well balanced regional blend.  Cherries are placed in a large tank with water to remove the less denses and damaged beans that float. All of this is done with a recycling water system. Then the cherries are transported to raised beds and gently reduce the moisture to 11 percent over a period of 16 days. . After drying, the coffee is rested for a period of at least a month in silos and then milled for export with an impressive series of machines dedicated to dehulling and sorting green beans by weight and color.  With every detail of the post harvest operation covered, producers can turn their full attention to farm management practices with a special emphasis on sustainable practices.