WEST VALLEY COFFEE-GROWING REGION

During the 19^th century, the flow of emigration from the Central to the West Valley established the towns of San Ramón, Palmares, Naranjo and Grecia.

The first founders brought with them the cultivation of coffee, which has helped give life and stimulate progress to this West region.  Coffee is cultivated in the valleys and slopes of the central range, in volcanic soils exceptionally suitable for its production.

Characteristics:

San Ramón, Palmares, Naranjo and Grecía enjoy pleasant weather year round.  This region has well defined dry and rainy seasons.  Precipitation is about 2.250 millimeters (.09 inches) for an average of 160 days a year. 

This allows for the berry to be harvested efficiently during the beginning of the dry summer season, once it has ripened perfectly.  The rest of the summer is used to uniformly dry the coffee.

The average production is estimated between 800,000 and 1,000,000 excellent quality fanegas (1 fanega = 400 L) of the SHB (Strictly Hard Bean), GHB (Good Hard Bean) and HB (Hard Bean) types.  Around 85% of coffee growers produce between 1 and 100 fanegas.  This region enjoys a good distribution of wealth, which has strengthened social and economical aspects of the valley. 

Altitude and Soil:

In the West Valley, the ideal conditions for the cultivation of the best coffee bean are: very fertile volcanic soil, 81% percent humidity, a stable temperature of 21.5*C (70.7*F) and adequate sunlight year round (from 48 to 52%) with an average of 2,250 hours annually.

In the Arabica coffee specie, the Caturra and Catuaí variety predominate.  It is cultivated at an altitude of between 800 meters (2,625 feet) and 1,400 meters (4,593 feet), in an area of 25,476 hectares (62,951 acres).

Harvest:

The gathering of the beans lasts four months. Special care is given to the crops which produces coffee with a pleasant apricot or peach flavor.   Harvesting begins in November and ends in February, coinciding with the dry season.  This allows for the picking to occur under a festive, Christmas atmosphere.  

Around 75% of the plantations are coffee forests, allowing for the annual removal of 5,000,000.00 tons of carbon dioxide (CO2), per hectare (2.471 acres).  Good agricultural practices in the coffee plantations and the coffee processing plant maintaining harmony with nature are a constant.  The producers, processors and exporters are committed to these principles.

Sub regions:

Coffee producing cantons and their altitude in meters:

Palmares:                                            900 – 1,400

Naranjo:                                               800 – 1,700

San Ramón:                                        900 – 1,450

Grecía:                                                  750 – 1,500

Valverde Vega:                                    850 – 1,550

Atenas:                                                 700 – 1,350

Organoleptic qualities:

Coffee from the west valley is well known for its organoleptic qualities: very good acidity, body, aroma and an identifiable origin.   Within a cup, the acidity and body are well balanced, a characteristic distinctive of this coffee.