Origin

Los Santos, Tarrazú region,  Costa Rica

Coffee cultivation in the Tarrazú and Los Santos region is deeply embedded in Costa Rica’s agricultural history, dating 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 stable climate, volcanic soils, and abundant water. Despite the challenging steep terrain, these conditions proved ideal for coffee, allowing slow cherry maturation and producing beans with exceptional density and clarity.

Throughout the 20th century, families in Tarrazú operated small land parcels, delivering their coffee to cooperative mills. These cooperatives significantly contributed to the region’s economic development by providing infrastructure, credit, agronomic support, and export market access. By the 1970s and 1980s, Tarrazú coffees gained international admiration for their bright acidity and clean flavour profile, solidifying their reputation as some of Costa Rica’s finest.

The early 2000s saw a transformative micromill revolution, where producers sought greater quality control, process innovation, and direct market relationships. Farmers began constructing small-scale mills on their properties, allowing 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 standing. Today, Los Santos is celebrated as a quality-focused coffee region in Central America, with farms like Finca Don Joaquín and micromills such as Tributos del Ota benefiting from this rich historical evolution.