Origin

Los Santos in the Tarrazú region

Coffee cultivation in the Tarrazú and Los Santos region is deeply rooted in Costa Rica's agricultural history, tracing back to the late 19th and early 20th centuries. As coffee production expanded from the Central Valley, small farming families settled in the higher mountain zones of Tarrazú, Dota, and León Cortés, drawn by the region's stable climate, volcanic soils, and abundant water resources. Although the steep terrain posed initial challenges, it was ideal for coffee, allowing slow cherry maturation and producing beans of exceptional density and clarity.

Throughout the 20th century, families in Tarrazú operated small parcels of land, delivering their coffee to cooperative mills that significantly contributed to the region's economic development. These cooperatives provided infrastructure, credit, agronomic support, and export market access, establishing Tarrazú as a prominent coffee-growing area. By the 1970s and 1980s, Tarrazú coffees were internationally admired for their bright acidity and clean flavour profile.

A significant transformation occurred in the early 2000s with the micromill revolution. Producers, seeking greater control over quality and innovation, began constructing small-scale mills on their properties. This enabled them to separate lots by variety, altitude, and process, experimenting with honey, natural, and anaerobic methods. This shift enhanced the visibility and value of individual producers, further elevating Tarrazú's global reputation.

Today, Los Santos is recognised as one of Central America's most quality-focused coffee regions. Farms like Finca Don Joaquín and micromills such as Tributos del Ota benefit from this historical evolution, building on generations of agricultural knowledge while embracing modern processing techniques synonymous with Costa Rica's specialty coffee movement.