Coffee goes through a very delicate and labor-intensive process before consumers may sit down and enjoy a delicious cup of first-quality coffee. Plants are initially grown in nursery beds until they turn one year old, when they are transplanted into the shaded fields. Inga and Erythrina are the most common shade trees used in Costa Rica.
 There are 4 major conditions that influence the quality of good coffee: the type of plant (the best is Arabica coffee); high altitude; volcanic soils; and enough quantities of rain. After a year in the coffee plantation, white flowers give way to green coffee cherries that will eventually turn red; a sign coffee-producers will be waiting for to start handpicking the fruit. Costa Rica's harvesting season occurs between November and February.
Hand-pickers use a basket made of braided rush with a belt around their waist to carry the berries. A basket of mature berries pays little over US$1.25, and one picker may fill up to 15 baskets in one labor day (from 7 am to 4 p.m.) at the farm.
Harvesting seasons
Coffee is harvested when its red color indicates that the appropriate maturity has been reached. To obtain the best coffee quality, only red berries are handpicked.
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Seasons
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Counties and Communities
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Elevation
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November-March |
Desamparados, Tarrazú, Aserrí, Dota, León Cortés, Alajuela, San Ramón, Naranjo, Palmares, Poás, Cartago, Tres Ríos, San Pablo, San Isidro, San Rafael, Santa Bárbara, Santo Domingo, Barva. |
4000 - 5500 feet above sea level. |
October-January |
Acosta, Paraíso, Heredia, Santa Bárbara, Flores, Bagaces, Nandayure, Hojancha, Puntarenas, Montes de Oro. |
2600 - 4000 feet above sea level. |
June-December |
Puriscal, Perez Zeledón, Grecia, Atenas, San Carlos, Jiménez, Turrialba, Sarapiquí, Tilarán, Coto Brus, Buenos Aires, Siquirres. |
2600 feet above sea level. |
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Costa Rican Coffee 
