Top Quality Specialty Coffee The southern Costa Rica region of Pérez Zeledón has a diverse ecosystem—full of low-lying valleys, abundant rivers, and untouched rainforests. Although it is one of the youngest coffee-producing areas, the small farms of Pérez Zeledón have quickly proven themselves as producers of top specialty coffees with excellent aromas and acidity. Download Fact Sheet
Costa Rica shares La Amistad International Park—a UNESCO World Heritage Site—with neighboring Panama. The two countries share the management of the park, which covers 401,000 hectares and is the largest nature reserve in South America. Five types of big cats—ocelots, pumas, margay, jaguars and jaguarundis—share the park with groups of indigenous peoples.
Home of Costa Rica's Tallest Peak Cerro Chirripó, the highest mountain in Costa Rica, towers over the northwest corner of Pérez Zeledón. Atlantic and Pacific weather patterns converge in this region, creating dramatically contrasting weather conditions. An extremely rainy season is followed by a very hot and dry one, creating ideal coffee-growing conditions.
Small Farms Yield Premium Quality The southeastern slopes of the Talamanca mountain range are home to many small farms. Though yields on these farms are low (just 20 bags per hectare) and average farm size is small (3 to 3.5 hectares), farmers are implementing new agroforestry systems. By enriching the soil with organic material, they are consistently producing outstanding coffees.
Hand Picked and Locally Milled Cherries in Pérez Zeledón are harvested by hand, at altitudes of up to 1,250 meters ASL, and then taken to the nearby Brunca mill. The proximity of the mill allows processing to begin quickly—cherries are fully washed, and mechanically dried—producing high-quality coffee that is characterized by its excellent aroma, body and acidity.

Headline lorum ipsum

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nam scelerisque euismod diam, sed fringilla elit. Aenean quis volutpat justo. Sed ex erat.

Headline lorum ipsum

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nam scelerisque euismod diam, sed fringilla elit. Aenean quis volutpat justo. Sed ex erat.

Headline lorum ipsum

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nam scelerisque euismod diam, sed fringilla elit. Aenean quis volutpat justo. Sed ex erat.

Headline lorum ipsum

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nam scelerisque euismod diam, sed fringilla elit. Aenean quis volutpat justo. Sed ex erat.
19th Century Roots
Pérez Zeledón was settled towards the end of the 19th century by immigrants from the central valley. When they discovered the richness of the soil and the ideal climate conditions, they brought their coffee crop with them, contributing significantly to the social and economic development of the region.
Farmer Support
Our Farmer Support Organization (FSO) has an active role in the community, training and guiding coffee producers to improve high-quality coffee production using sustainable practices.
La Cima de Pérez Zeledón Translation: Top of the Hill Coffee HARVESTING OCT 2016-FEB 2017 Subtle body with spicy cocoa and sugar cane notes and a strong acidity makes this bean unique.
  • Flavor Cocoa, spices and sugar cane
  • Body Subtle body with floral and spices
  • Acidity Strong pungent acidity (green apple and lemon)
  • 1 - Fragrance/Aroma
  • 2 - Flavor
  • 3 - Acidity
  • 4 - Balance
  • 5 - Body
  • 6 - Aftertaste
  • 7 - Overall
  • Cupping Score: 84+
  • Quality: Fancy SHB EP Brunca Region Specialty Prep (Max 5 secondary defects / cero primary)
  • Producer: Carefully selected farms from the Pérez Zeledón community
  • Variety: Caturra, Catuaí and Obata
  • Processing: Freshly picked cherries are fully washed/wet-milled, slow machine dried
  • Altitude: 1,250 to 1,700 meters ASL
  • Harvest: October to February. Peak between December and January.
  • Packing: 65lb box  What’s this?
Continue your exploration of Costa Rica: Santa María de Dota West Valley