This coffee was grown in the Tarraza region - one of the most famous coffee regions and the most produced region - 35% of all Costa Rica's coffee is grown here. The mineral-rich volcanic soil, high altitude, and the perfect combination of sunlight, temperature and rainfall provide the essential ingredients to produce exceptional coffee. Coffee plantations, on average, occupy about 20 hectares of land, and are located on mountain slopes and in small valleys - at an altitude of 1300 to 1600 meters above sea level. Coffee grows here in the shade of other trees in the banana and legume family. Coffee in Costa Rica is classified according to its height. Height affects the density of the grains, and density affects the quality of the flavor. Therefore, the denser the grain, the better. Coffee in Tarrazu grows at high altitudes, so only Strictly Hard Bean is produced in this region. This coffee is exported by the company CECA SA. They have created different brands for each type of coffee or region. And also established relationships with various suppliers throughout the country, which allows them to meet the needs of customers around the world. CECA currently owns two processing stations. Both stations are located in the small town of Palmichal de Acosta. The surrounding area has beautiful vegetation, nature, and some of the best farms in the whole country. The processing stations are strategically located close to the Tarrazu region, and thanks to this the company manages to select the best farms. Every batch they process has full traceability - to producer, coffee variety, location, altitude, harvest date, brix sugar content. This coffee was harvested from the trees of the Caturra and Catuai varieties and processed in a washed manner. The exporter has worked hard to ensure that the drying, hulling and sorting processes run smoothly and stably. Thanks to this careful approach, the coffee turned out to be very balanced and with an excellent price-quality ratio.