Las Cuadras - Costa Rica

This lot comes from a farm managed by Coopearrazú, a cooperative of coffee growers representing 4,200 members, most of them small farmers, located in Tarrazú, Costa Rica.

The estate was acquired by the cooperative in September 2013 and is managed, in part, as a demonstration farm. Previously the farm belonged to the family of Mr. Tobias Umaña, one of the pioneers of the coffee industry nationwide who introduced coffee to Tarrazú in 1895 and was responsible for much of the infrastructure in the region being constructed.  While it was under Sr. Umaña, the farm was called la Hacienda. The moment that the coop purchased the farm, however, they changed the name of the farm to “Hacienda Cafetalera”.

Having the farm allows Coopearrazú to have its own coffee production, to experiment and to provide training to members ... and also offer special lots to the cooperative’s customers.

This farm has always been a leader in the production of coffee in the area, being so close to the populous town of San Marcos. This has helped them to ensure that year after year people from the surrounding area come to help with the harvest: many of the workers on the farm have helped bring in that year’s crop for decades. In addition to seasonal workers, the farm provides employment for 15 permanent workers, who are responsible for a wide range of tasks year-round.

Cultivation activities are conducted with the utmost care and with attention to a very strict schedule – all aimed at bringing in the best harvest possible.  Pruning begins after the harvest is complete – usually in March. In April, foliar fertilization and disease control performed. May is devoted to establishing the nursery and conducting the first application of fertilisers and in June the seedlings are then planted out into the rest of the parcels. After several more rounds of disease control and fertilisation, the harvest will be ready to be brought in starting in December through February. 

All coffee is selectively hand harvested and processed at the farm’s own mill. After being delivered, the coffee is sorted, floated to remove any underweight and damaged beans and is deliver to dry on the mills patios.