The Central Valley is made up of the San José, Heredia and Alajuela provinces. Its productive structure is influenced by the agro-export model that greatly emphasizes the importance of the cultivation and industrialization of coffee.
This is the most populated region that includes the capital city of San José. The coffee plantations were first started in this region and later taken to the other 7 productive regions of the country. The Irazu, Barva, and Poas volcanoes, instrumental in the nurturing of the soil necessary for the cultivation of the coffee bean, are familiar landmarks in the Central Valley.
Coffee was first cultivated in this region, during the last decade of the 18th century. The first quintal of exported coffee was recorded in 1820, destined for Panama. Along with the exportation of coffee to Europe came the train, mail system, printing houses, the first university and the construction of the National Theater in Costa Rica, among other developments.
Characteristics:
Located on the slopes of the Pacific basin, this key territory has well-defined wet and dry seasons, with rainfall of 3,000 millimeters (118 inches, 155 days of the year and a humidity level of 84%. The average temperature is 20°C (68°F) and the sun shines about 44 to 54% of the time or about 2,150 hours yearly.
Altitude and Soil:
The coffee-growing region extends from between 800 to 1,600 meters above sea level (2,625 feet-5,250 feet); however, more than 80% of the coffee farms are located between 1,000 and 1,400 meters (3,281 feet – 4,593 feet).
The sub-regions are distributed in the lower areas: below 1,000 meters (3,281 feet), where you will find a lighter coffee, and at higher altitudes, over 1,200 meters (3,937 feet), where the coffee is stronger, more acidic and more aromatic.
The altitude of the Central Valley affects the size and hardness of the coffee bean and can influence certain components, in particular the acidity; these elements are very important to the characteristics of Arabica coffee, which offers an aromatic, smooth and pleasant flavored beverage.
Tropical soils have been enriched by volcanic ash and are slightly acidic; they are also rich in organic material which favors moisture retention, a well distributed root system, and facilitates oxygenation.
In addition to these elements, the region is typified by its Andisol soil type, which features an average content of organic material and good texture. This combination of characteristics provides strength to the coffee plant and is one of the many factors that contribute to the excellent quality found in the Costa Rican coffee.
Harvesting Period:
Harvesting is carried out from November to mid-March.
Organoleptic Characteristics:
The Central Valley offers much diversity in as far as the quality of the coffee, but in general it is a well-balanced cup of coffee. The volcanic soil and the climate found in the Central Valley produce a cup of coffee with excellent characteristics and a chocolaty flavor.
Acidity: high and very fine
Body: very good
Aroma: very good
Source: ICAFE
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