The Costa Rican coffee industry is well regulated by the national body Icafe. Under Icafe’s watchful eye, farm workers are monitored and protected with minimum living standards and widely enforced minimum wages for all employees. This regulation has had two distinct impacts on the quality and type of coffee being produced in Costa Rica:
1. Quality has improved as the cost of production is estimated to be close to $2/lb – almost 25% higher than their Latin American counterparts. No longer able to compete on price with the high cost of land, living and employee wages, has forced producers to improve quality.
2. Costa Rica has become a boutique origin producing value-added coffees through experimental processing. No other origin we work in produces the diversity and quality of processing methods as Costa Rica. The quality of their naturals in particular is extraordinary, with a clarity and complexity that few of the worlds producers can match.
This lot is from the farm San Pedro located in the region of Tarrazu and produced by the Asociación de Productores de Café Sostenible de Tarrazú. The farm was founded in 2001 and is located at 1900 MASL stretching over 5-8 hectares. The varieties grown on the farm are Caturra and Red Catuai, these are honey processed and sundried over 6 days.