Turrialba Coffee Region

Turrialba is a land of poets, and the aroma of its coffee is like a poem. The climate of the Atlantic watershed region and the eastern Central Valley causes the cherry to ripen early.
Turrialba has a longer rainy season than other regions, with total precipitation levels averaging 118 inches over a 245-day period. Relative humidity is close to 87.5%.

Given these rainfall and humidity levels, the coffee beans produced in Turrialba are not as hard as in other regions, but they grow to a good size.

The average temperature in Turrialba is 22º C (72º F); annual sunlight levels average 37.5% over 1,640 hours. The largest area ruins of an indigenous culture in the country (Guayabo National Park) is located in Turrialba.

Altitude: 600 a 900 m. (aprox. 1,970-2,960 feet)

Acidity: normal

Body: small

Aroma: good

Picking season: July to late December

Source: ICAFE – icafe.go.cr

Tres Ríos Coffee Region

This coffee is produced in the vicinity of Irazú Volcano. The proximity to the fire inside the earth produces a gourmet brew which has been referred to as the Bordeaux of Costa Rica.
The lands, were this bean grows is on the Pacific watershed, with a have well-defined rainy and dry seasons.

Total rainfall averages 2,250 mm over a 155-day period, temperatures average around l9º C (66ºF), and sunlight ranges between 44% and 54%, over a total of 2,150 hours. Relative humidity is 84%. The coffee cherries produced in this environment are hard, with a tightly closed fissure.

Tres Ríos is a traditional coffee-growing zone which produces coffee with an exceptionally well-balanced cup.

Altitude: 1,200 to 1,650 m. (approx. 3,950 a 5,430 feet)

Acidity: Very high

Body: Very good

Aroma: Very good

Picking season: December to mid-March

Source: ICAFE – icafe.go.cr

Tarrazú Coffee Region

Tarrazú coffee is grown in a region known as Los Santos (The Saints), where each town is dedicated to a patron saint. This devotion to the saints may explain why the coffee produced there is blessed with a pleasing aroma and excellent body and acidity.
Tarrazú is a word from the language of the Huetar Indians who once inhabited the central region of Costa Rica.

This area is located on the Pacific watershed, which is characterized by well-defined rainy and dry seasons. Total rainfall in this land of green hills averages 2,000 millimeters (79 inches) over a 155-day period. Temperatures are very pleasant, averaging 19º C (66º F), and sunlight levels range from 44% to 54%, providing 2,150 hours of light during the year. Relative humidity averages 84%.

Given these growing conditions, Tarrazú coffee beans are hard, with a tightly closed fissure. Produced at high altitudes and with a late ripening cycle, Tarrazú coffee is highly regarded throughout the world.

Altitude: 1,200 to 1,700 meters (approx. 3,950-5,590 feet)

Acidity: very high

Body: very good

Aroma: very good

Picking season: December to March

Source: ICAFE – icafe.go.cr

Orosi Coffee Region

The smooth aroma and flavor of this coffee reflect the majesty of the valley for which it is named.
Fertile soils and an exceptional climate produce a brew of excellent quality, made from a long, hard grain of uniform shape that is the result of a slow ripening process. It is the finest coffee of its kind.

Both the Atlantic watershed and the eastern Central Valley are home to this coffee. In these areas, the rainy season is much longer than in the Pacific region; total rainfall averages 2,250 mm (88 inches) over a 210-day period. The wet tropical climate of these areas brings relative humidity to 82%.

In fact, there is no well-defined dry season, although sunlight levels average 40% over 1,750 hours. Average temperature is 20.5 ºC (69 ºF).

Altitude: 900 a 1200 m. (approx. 2960-3950 feet) Cup

Acidity: good

Body: good

Aroma: good

Picking season: September to late February

Source: ICAFE – icafe.go.cr

Occidental Valley Coffee Region

The Valle Occidental is a prosperous region that is known for its arts and crafts, reflecting the essential cooperative nature of the Costa Rican people. And so does this coffee, whose body and acidity do not compete against each other.
The harvest lasts five months, thanks to the care with which the growers tend their crop. The coffee produced here -in the higher plains of the Valley-has a pleasant peachy flavor.

Conditions in this region are almost ideal for coffee growing. The soils, of volcanic origin, are very fertile; relative humidity averages 81%; year-round temperatures average 21.5° C (71° F); and there is plenty of sunlight all year round (48% to 52%, averaging 2,200 hours per year).

The Western Valley has well-defined rainy and dry seasons, with an annual rainfall of 88 inches over an average of 160 days. This means that the ripe coffee can be picked at the beginning of the dry season, and the drying process can be spread out during the entire season before the rains begin again.

Altitude 1,000 to 1,600 m. (aprox. 3,280-5,620 feet)

Acidity: very good

Body: good

Aroma: very good

Picking season: November to mid-March

Source: ICAFE – icafe.go.cr