BRUNCA COFFEE-GROWIN REGION

This region is located in the southern part of Costa Rica and is comprised of the two youngest coffee producing cantons: Coto Brus, bordering Panama, and Pérez Zeledón.

Coto Brus is located on the slopes of the Talamanca Mountain Range, dividing Costa Rica between the Pacific and Atlantic oceans. Pérez Zeledón lies more to the northeast close to the highest peak of Costa Rica, Chirripó (3,820 mts./10, 760 feet).

Coto Brus temperatures range from 18 to 26°C (64.4°F - 78.8°F). In Pérez Zeledón they can escalate to 34°C (93.2°F).  The Coto Brus region is higher and more humid; Pérez Zeledón is more influenced by the Pacific.

In the 1950s the Italian settlers arrived, who, together with the Costa Ricans, established the first plantations and coffee industry in Coto Brus. As in other coffee-growing regions in Costa Rica, the coffee bean was brought by settlers from the Central Valley. 

Coto Brus’s economy depends almost entirely on the coffee crop, which comes from 75 communities and around 2,600 producers. The majority of coffee is grown by small and medium sized coffee growers. 

COTO BRUS:

It is located among biological reserves and composed of the coffee-growing districts of San Vito, Sabalito, Agua Buena, Limoncito, Pittier and Coto Brus.

Characteristics:

The terrain is primarily irregular, with abundant vegetation and conditions that are close to ideal for coffee production. The coffee is grown on plantations whose altitudes vary from 900 to 1,400 meters (2,953 feet - 4,593 feet) and whose terrain is of volcanic origin.

Approximately 85% of the coffee-growing region of Coto Brus has an altitude of between 800 and 1,200 meters (2,625 feet-3,937 feet), giving its coffee the classification of MHB, Medium Hard Bean, with wide acceptance on the international market.

Harvest:

The harvest is early, from September to February and very valued for its easy compatibility with coffees from other latitudes. It is ideal for the Christmas blends.

Organoleptic Characteristics:

Of the coffee beans harvested, 40% are hard while 60% are of medium hardness. The coffee cup’s characteristics are acidic, aromatic and of normal body.

PEREZ ZELEDON:

The region’s history is formed around coffee. The territory was populated by immigrants from the Central Valley who, towards the end of the 19th century, taking advantage of the climate conditions and richness of the soil, brought the coffee crop with them. This product significantly contributed to the social and economic development, generating a culture of values and principles built on the family union.

Characteristics:

With an irregular topography, for being a valley surrounded by mountains and pure, abundant rivers, the region has conditions which generate various micro climates and a very diverse ecosystem. This Sub-region grows coffee of the Caturra and Catuaí varieties (100% Arábica).

The producers, committed to quality and the environment, grow coffee that is protected by agro forestry systems, enriching the ground through organic material.  The region’s coffee plantations are located at altitudes that reach up to 1,700 meters (5,578 feet), in an area of around 18,500 hectares (45,714 acres). The rainiest season is between April and November, while the driest season is between December and May.

Harvest:

The harvest is carried out between September and February, with a peak between August and January. The manual gathering of the fully ripe berries together with the coffee processing plant techniques produce one of the finest coffees of the world.

Organoleptic characteristics:

This coffee is characterized by its thick bean, excellent aroma, body and acidity.

Thanks to the perfect combination of environment, growing conditions and the special care in the production and industrialization, coffee of the highest quality is guaranteed.