Characteristics of Regional Flavor in Guanacaster Coffee growing Environment, Costa Rica

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The effects of high temperatures and dry climate in Guanacaster, Costa Rica make beans long and easy to bake. The drink is smooth, light body and acidity, with a very clear salty and bitter taste.

The Costa Rican Guanacaster Coffee area is characterized by its distribution in smaller areas, between the provinces of Guanacaster, Punta Renas and Alajuela (Sarapiqu í and San Carlos). Most producers are small, with annual harvests fluctuating between 50000 and 70000, a large portion of which are of the Pacific type.

The coffee areas of Guanacaster, Costa Rica, are located in the fresh mountains of volcanoes and the Guanacaster Mountains. About 85% of the plantations occur in controlled forest areas, with the main tree species being Erythrinae or "Por ó", Musaceae Ingas or "Guaba", fruit trees and exotic forests. This type of production is called "sustainable coffee cultivation."

The coffee area of Guanacaster region grows on the Andisol soil of volcanic origin and has high fertility and excellent structure. They can also be found in the smaller sizes of San Carlos and Sarapiqu í, in medium-height soils in Infeisol and in Ultisol in lowlands. Like other coffee areas, Arabica species are grown here, mainly Caturra and Catua í.

Guanacaster, Costa Rica shows a clear dry and rainy season, with the exception of San Carlos and Salapi, the rainy season may be longer, although less intense in summer. In Guanacaster and Punta Renas provinces, the average annual precipitation in hot weather is 2100 mm (83 inches), especially in summer, when the temperature exceeds 30 °C (86 °F).