GENESIS OF AVA Coffee
The coffee fruit is collected and processed during high temperatures in the day and low temperatures during the very early morning hours. This added to a complete maturing of the coffee bean, permits the sugars to concentrate giving a final result of fine cups of coffee with diversified flavors like chocolate, orange, vanilla and dehydrated fruits. Their aromas vary from sweet sugar cane and honey to delicate floral such as jasmine. Resulting in a long and enjoyable flavorful beverage as an end result to the medium and medium dark roasts.
In the middle of the XIX century habitants of the Central Valley of Costa Rica migrated to the southeast regions of the country, now known as Los Santos; the name comes from the fact that most of its districts are named after saints. Coffee cultivation became the fundamental activity for the social and economic development of the region
