Tres Ríos

Tres Ríos

Tres Ríos, often referred to as the "Bordeaux" of Costa Rica, is a small, prestigious coffee-growing region located just east of the capital, San José. Known for consistently producing high-quality beans with a delicate, balanced profile, the region's production is increasingly threatened by urban expansion and real estate development. 

1. Geography & Terroir

Altitude: Farms are situated at altitudes exceeding 1,200 meters (over 4,000 feet) above sea level, producing dense beans classified as Strictly Hard Bean (SHB).

Climate: The area features well-defined wet and dry seasons, influenced by the Pacific slope. The warm, dry weather during the harvest months (December to April) ensures consistent, optimal cherry ripening.

Soil: Thick deposits of rich, organic volcanic ash from the nearby Irazú Volcano are a key feature. This soil composition helps retain moisture and provides ample nutrients, contributing to the coffee's quality. 

2. Production & Scale

Volume: Tres Ríos is one of the smaller coffee-producing regions in the country, contributing a modest share of the national output.

Structure: The region is home to several districts within the La Unión canton in the Cartago province. Like much of Costa Rica, farming is often community-oriented, with farmers sharing costs and combining yields through cooperatives or associations.

Challenges: The fertile land is highly sought after by real estate developers, causing a considerable drop in coffee yield and pressuring farms to sell their acreage. 

3. Varietal Profile

Primary Varietals: The main varietals cultivated are Caturra (a natural, high-yielding mutation of Bourbon) and Catuai (a cross between Caturra and Mundo Novo). These varietals thrive at the region's high altitudes, contributing to a high-quality cup.

Quality Focus: The focus in Tres Ríos is on quality Arabica beans, known for their physical hardness and closed fissure, indicative of the SHB grade. 

4. Flavor & Processing

Flavor Profile: Coffee from Tres Ríos is known for its fine balance, intense aroma, and delicate sweetness.

Acidity: Features a bright, clean, and often lemony acidity.

Body & Finish: Typically offers a medium to full body with a long-lasting, pleasant aftertaste.

Notes: Common notes include chocolate, caramel, nuts, and subtle fruity hints.

Processing:

Washed Process: The predominant processing method used to produce a clean, bright, and pronounced flavor profile that highlights the bean's intrinsic qualities.

Sun-Drying: The coffee is typically patio dried, benefiting from the region's dry harvest season conditions.