Costa Rica's climate has two seasons: one of moderate rains
during the cherry's growth and development; and one of
diminished precipitation- the dry season, which coincides
with the harvest.

Our country, with nature's blessing, differentiates its coffee by region and divides its coffee production in 8 regions, which enables different kinds of cups for demanding consumers with varied tastes all over the world. Altitude, soil composition, precipitation amount and different temperatures are all factors that help produce a coffee with varied organoleptic characteristics,but always with excellent quality.

The 8 Producing Regions are divided into lowlands below 1,000 meters (3,280 feet) of altitude, where coffee is lighter; and highlands over 1,200 meters (3,937 feet) with a volcanic origin; which produce coffee with higher acidity and stronger aroma. Over 80% of our quality coffee continues to be grown in the highlands, between 1,000 and 1,700 meters (3,280 to 5,577 feet) above sea level, under temperatures that fluctuate between 17 and 23ºC (62 to 73ºF).

Costa Rica keeps a special and strict control over their plantations throughout the year. During the harvest, cherry collection is still done, manually and selectively, choosing only those cherries in optimum stage of maturity in order to achieve a beverage with organoleptic characteristics of the highest quality. The harvest period varies throughout the 8 Producing Regions, according to climate and tree flowering.

Thus, every bean of Costa Rican coffee is backed by sound agricultural practices, social awareness, humanism and, above all, Costa Rican idiosyncrasy.