When we talk of shade-grown coffee terrain, the Western Valley of Costa Rica has the classic look that would come to mind for many, as per the video above. The Costa Rica Coffee Institute describes the coffee from this region, which recently has been the “hot stuff” among coffee specialists, in this way:
Flavors range from traditional and beloved chocolate notes to a more complex selection, where good tasters can find citrus-like flavors such as orange, in addition to peach, honey and vanilla, among others. This is all in line with good fruit harvesting and processing practices.
Inhabitants of San Ramón, Palmares, Naranjo, Grecia, Atenas, Valverde Vega and Alfaro Ruiz in the province of Alajuela, in the Western Valley, enjoy a pleasant climate throughout the year, with well-defined dry and rainy seasons.
The first settlers brought coffee growing from the Central Valley, which has given life and progress to this region. Coffee beans are grown in exceptionally suitable volcanic soils and slopes of the Western Central Mountain Range.
Approximately 85% of coffee growers harvest 1 to 100 quintals (one quintal is equivalent to 46 kilograms or 100 pounds), and the average production in the area ranges between 400,000 and 600,000 quintals of Hard Bean, Good Hard Bean y Strictly Hard Bean (HB, GHB, SHB).
Of the Arabica variety, the Caturra and Catuaí varieties prevail, established in an area of approximately 22.000 hectares; and remnants of the Villa Sarchí variety can also be found.
The Western Valley is one of the most complex regions in the production of high-quality beverages due to its microclimates and the collection of ripe coffee during the summer. Good agricultural practices are also seen in farms, and processing is respectful of the surrounding nature to which producers, processors and exporters are committed.
Visit the Institute and read more here.