Costa Rica produces coffee known as the "classic cup". The taste is pleasantly soft with citrus acidity and subtle chocolate tones. In the last decade, however, many local growers have been producing extraordinary coffees. Growers try different ways of growing and processing coffee in order to get a unique and often up to special taste. In addition, farmers are facing strong interest from developers in buying land to build and expand sites, especially in the San José area. Poor farmers find it difficult to resist multinational corporations, which literally force them to sell their plantations.
The territory of Tarrazú in the area of San José located in the south of the country lives from the production and export of coffee, which is grown at an altitude of 1400 - 1500 m. Volcanic soil offers suitable conditions for its growth. The climate helps to achieve high quality coffee. From December to April, the drought period (as well as the harvest season) prevails, while the rainy season on these plantations will not arrive until May and will last until November.
After harvesting, the husk and part of the pulp are removed from the coffee beans. The grains are then placed in large containers with water for the necessary fermentation. The coffee is then washed to completely remove the pulp. The grains are poured into water channels with water, where they are divided on the basis of density into higher quality (they fall to the bottom) and lower quality (they float on the surface). Finally, the coffee is allowed to dry in the sun or in dryers. This method is financially demanding, because it has high demands on the supply of drinking water, as well as the provision of machines for pulp removal, fermentation vessels, or the construction of water channels.