Tres Ríos is located a few kilometers east of the Costa Rican capital, San José. Its origin dates back to 1820 due to the expansion of the Central Valley coffee growing area to other provinces, which grew strongly during the 1840s and until the middle of the century.
Its lands are influenced by the Pacific slope and the Irazú Volcano, which makes the area produce a very special gourmet drink known as the Bordeaux of Costa Rica.
Tres Ríos enjoys well-defined wet and dry seasons. It produces a grain that is characterized by its physical hardness and closed fissure; it is known as Strictly Hard Bean (SHB) central.
Tres Ríos, as a coffee production area, is small and homogeneous in terms of its climate and soils, which have a degree of tropical acidity as a result of its volcanic ash, are rich in organic matter and have a good texture.
Soil conditions enable a good distribution of the roots of coffee plants, an adequate retention of moisture and a good oxygenation of soils. These characteristics provide strength to the plant and contribute to the good quality of Costa Rican coffee.