Region information

Occidental Valley



From the Central Valley, people migrated in the nineteenth century to the west established the villages of San Ramón, Palmares, Naranjo and Grecia. The first settlers brought the coffee crop that has given life and progress to this western region. It is cultivated in valleys and slopes of the Cordillera Central on volcanic soils exceptionally suitable for coffee production.

Source Instituto del Café de Costa Rica (ICAFE)

Organoleptic characteristics

The coffee of the Western Valley is well defined by its organoleptic characteristics: very good acidity, body and aroma and an identity of origin. Acidity and body, are balanced in the cup, distinctive characteristics of this coffee.

Source Instituto del Café de Costa Rica (ICAFE)


Precipitation in this region is around 2,250 millimeters with an average of 160 days a year, which allows that the grain matures perfectly. The average production is between 800,000 and 1,000,000.00 of excellent quality bushels of the types SHB, GHB and HB, grains of good hardness and closed crack. About 85% of coffee farmers produce from 1 to 100 bushells. It is an area where the wealth is very distributed, which has strengthened the social and economic aspect of the Valley. In this region, almost ideal conditions for cultivating the best grain are found: very fertile volcanic soils, 81% humidity, stable temperatures of 21.5 Celsius degrees and adequate year-round sunlight from 48 to 52%, with an average of 2,250 hours per year. The Arabica varieties of Caturra and Catuaí predominate in the region. Producers grow it around 25,476 hectares of coffee in altitudes ranging from 800 to 1,400 meters. Harvest begins in November and concludes in February.

Source Instituto del Café de Costa Rica (ICAFE)

Location of producers in this region

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