In the mid 19th Century, inhabitants of the Central Valley migrated to the southwestern region, known today as Los Santos. This region owes its name to the fact that its cantons were named after saints: San Pablo de León Cortés (Saint Paul), San Marcos de Tarrazú (Saint Mark), and Santa Maria de Dota.
Protected by the Pacific basin range, this region is a sanctuary of mystical birds and forests, and producer of the best coffee grown in small valleys and mountain slopes. The cultivation of coffee is fundamental to the socio-economic growth of Los Santos.
Its lands produce around 700, 000 fanegas (1 fanega = 400 L) of coffee berries of uniform ripeness. Arabica coffee containing the following characteristics is produced: light, small bean, flat and bluish in color, good appearance, and strictly hard (SHB/SUR).
Caturra and Catuaí are the principal varieties grown, which produce a coffee with a low grade of caffeine, a characteristic much appreciated by the most demanding world markets.
Characteristics:
As far as climate, Tarrazu is characterized by two well-defined seasons; a rainy season lasting seven months (May through November) and a dry season (December through April). This situation favors the blossoming of coffee. On average, precipitation is between 2,400 millimeters (94.5 inches) per year, with an average annual temperature of 19°C (66.2°F).
In Los Santos, approximately 22,000 hectares (54,362 acres) are cultivated, each composed of small farms, with an average size of 2.5 hectares (6.1775 acres). The average coffee production is 780 thousand fanegas yearly. It is estimated that around 95% of the beans are of the SHB (Strictly Hard Bean) type.
Altitude and Soil:
Cultivation is located between 1,200 meters (3,937 feet) and 1,900 meters (6,234 feet) at altitudes and in conditions ideal for coffee. The soil is primarily of sedimentary origin, thus making its components acidic. The majority of the plantations are shaded, with some trees being native to the zone and some foreign.
Harvest:
Harvesting is a five month period, from November through March. It coincides with the dry season, which offers uniform ripeness and a high quality fruit. The dry season also allows the use of the sun for adequate patio drying.
Sub regions:
Acosta and Aserrí are characterized as zones located between 800 meters (2,625 feet) and 1,200 meters (3,937 feet) in altitude, with very marked summers, stony soil and steep inclines.
The Desamparados and Cartago sub-region, with altitudes between 1,200 meters (3,937 feet) and 1,700 meters (5,577 feet), is characterized by well-defined summers, with an average temperature of 20°C (68°F). It is comprised of steep slopes combined with small undulating valleys, and better quality soil.
Dota, Tarrazú and León Cortés have altitudes that reach 1,900 meters (6,234 feet). They are also characterized by well-defined seasons (seven months of rain and five months of summer), and by temperatures lower than the previously mentioned regions. The majority of the soil is of regular quality, characterized by its high acidity and low base content, with steep slopes.
Organoleptic qualities:
The combination of altitude, climate and the variety cultivated give this coffee organoleptic qualities which are highly appreciated by the most demanding markets in the world. Good body, a highly acidic cup of fine, non-sharp taste, excellent aroma and an intense, subtle chocolate flavor.
Source: ICAFE
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