From San José, Heredia and Alajuela, Atenas, Orotina, Puriscal and Escazú. It is recognized by a chocolate flavor. The volcanoes of the Central Volcanic mountain range: Irazú, Barva and Poás, feed the soils that characterize this type of coffee, which at heights greater than 1200 meters are stronger, more acidic and aromatic. The altitude of the Central Valley affects the size and hardness of the grain, influencing the quality components of the drink, especially acidity, making it a delicate and tasteful drink.
What to do
This route consists of visiting producers from different areas, many of them who have been to Slow Food's Terra Madre, visitors are shown the cultivation in the field, the process of beneficiation and the landscape in general. According to their time they are given: breakfast, lunch and they say goodbye with a coffee accompanied by pastries and roosters (picadillos, ground beans or cheeses, inside tortillas, typical of the Tica gastronomy) made with products from the area.