Tomorrow I will highlight a video showing one final region classified by the Costa Rica Coffee Institute. Yesterday I linked to a video of one of the lesser known regions; today, the smallest but historically most prestigious region:
Tres Ríos is located a few kilometers east of the capital of Costa Rica, San José. Its origin dates back to 1820, with the expansion of the coffee area from the Central Valley to other provinces, which grew strongly during the 1840s and until the middle of the century.
Lands are influenced by the Pacific slope and the Irazú Volcano, which results in the production of a very special gourmet beverage known as the Bordeaux of Costa Rica.
Tres Ríos has well-defined wet and dry seasons. The region produces a coffee bean characterized by its physical hardness and closed fissure, known as central Strictly Hard Bean (SHB).
Tres Ríos, as a coffee production area, is small and homogeneous in terms of its climate and soils, which have a degree of tropical acidity as a result of its volcanic ash, are rich in organic matter and have a good texture.
Soil conditions enable a good distribution of the roots of coffee plants, an adequate retention of moisture and a good oxygenation of soils. These characteristics provide strength to the plant and contribute to the good quality of Costa Rican coffee.
Read more here.