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Costa Rica Coffee Farm for sale
 

Description Property number Location Price per hectare Total price
20 Hectare (50 acre) coffee farm for sale, all of which is planted with high grade coffee. Located in the highlands of southern Costa Rica near the town of San Vito. This coffee plantation is at an elevation of around 1000 meters with coffee plants of 8 to 10 years of age. Production for 2010 was 540 bushels, 2011 900 bushels, 2012 750 bushels and projected to be 1200 bushels for 2013. OHF001 San Vito $27,450 $549,000
Coffee Plantation for sale in Costa Rica. Highly productive 329 hectare coffee farm (812 acres) with 20% planted in Coffee, 40% grass fields and 40% set aside for protection of forests. This coffee plantation is located at an elevation of 1200 to 1500 meters above sea level. Coffee plants are on average 20-25 years old and this coffee plantation produces 45,000 Kgs of high quality coffee per year. This sale is for the coffee plantation only and does not include any tractors or other equipment. JOH001 Cartago $7295.00 $2,400,000
Coffee Plantation for sale in Costa Rica. Beautiful 251 hectares (620 acres) of land with 50% cultivated in high grade coffee plants that are 15 years old, 20% grass land and 30% set aside for protection of the forest. Located at an altitude between 950 and 1250 meters. Annual production is approximately 100,000 Kg of coffee. Sale includes 1 harvesting tractor. JOH002 Turrialba $8566.00 $2,150,000

 

 

Coffee Farming Information

The majority of the coffee in Costa Rica is harvested between the months of July and December and many of the small mills that process the raw coffee cherries swing into full operation during this time of the year. At many coffee mills around Costa Rica, visitors are welcome throughout the year to a unique opportunity to view first hand the operations of a working coffee farm and mill. Much of the coffee processed during the fall season arrives at these mills from many different farms around Costa Rica. Carried inside burlap sacks this freshly picked coffee cherry is purchased by the pound from the farmers at a price commensurate to the industry standard.

An average picker on these farms can pick between one hundred to three hundred pounds a day depending on the time of season and are usually paid by the cherry pound for their effort.

When the coffee arrives at the mill or one of its outside cherry stations it is always inspected for freshness and color before it is sent down the chute into the coffee pulper. This process is known as wet milling and occurs at the end of each day when all the cherry has been brought in. A cherry pulper is basically a metal cylinder with stripping knobs that squeeze and remove the husks from the coffee beans. The beans are then soaked in giant holding tanks of water for a period of about 8 to 18 hours, usually overnight. The husks are sent out of the mill and into a waiting truck that will take it back into the fields for use as fertilizer. The morning after the soaking tank is drained and the beans are carted out onto drying decks to be sun dried. This natural drying process usually takes about a week. In some cases the beans are finished off in large rotating drying drums powered by household heating oil. The sun drying of the beans takes both space and time but is believed to be the best method for retaining more of the coffee's flavor. Many of Costa Rica's older farms are built with "false pitched roofs" which actually slide back on rollers to receive the sun light and close up to protect the drying coffee from the afternoon rain showers that frequent this region. These false roofs  were developed by the Japanese farmers during the 1800's and are still widely used in Costa Rica.

During the sun drying period it is essential the beans be shifted or raked every so often to assure thorough drying. Once the beans have been dried a thin membrane exists almost like a shell around the coffee beans called parchment. Parchment is important if the coffee is going to be stored for a long period of time and can greatly increase the bean's storage life if preserved properly. In Costa Rica, that storage life is rarely necessary because of the high demand in the world marketplace.

The next step in the milling process is removing the parchment and taking the coffee to what is called the "green stage" simply meaning the state of the bean before it can be roasted. When the parchment is removed from the green bean the coffee undergoes a stringent grading system that classifies the beans according to size, weight and number of defects. These steps are completed by two different machines. The first screening for size and the later for weight on what is known as a gravity table. This grading process is important because it is a product assurance program that is designed to maintain the integrity and distinction of quality in the different grades of coffee. Defected beans are usually hollow, deformed or chipped and weigh considerably less than what a true bean would weigh. These defects if not separated from the rest have the ability to spoil a cup of coffee with bitterness or a sharp unpleasant aftertaste. Therefore it is always important to know your grade of coffee when purchasing.

 

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