Coffee production in Costa Rica began in the 18th century in the Central Valley and then spread to the seven other coffee producing regions, including the Western Valley.
Most producers grow the Caturra and Catuaí varieties on plots of less than five hectares on the slopes of the Cordillera Central Occidental. The production of Robusta is prohibited by law.
The western valley is characterised by a well-defined rainy and a dry season. This climate favours the flowering and harvesting of cherries, which benefit from an environment with temperatures around 22°C and humidity of 84%.