We’re coffee lovers: we love coffee and we are absolutely devoted to the production and elaboration of a best quality product, living every stage of the process to the fullest, from the seed planted in a fertile soil to the approval of a client who, at the table, savors the aroma and confirms its deliciousness.

Located in the area of San Antonio, in El General Valley, as coffee producers of the area we feel privileged for such favorable meteorological conditions that allow us to obtain an aromatic product, with a unique and authentic flavor.

We care about growing coffee plants that are healthy, vigorous and of high production. We strive to obtain a ripe and clean coffee bean and make sure to follow a strict process of elaboration so to guarantee the quality and safety of our product in each and every step of production.

Delisur Coffee is 100% from the same plantation, so that it doesn’t get mixed with another kind of coffee that could put its quality at risk. The uniform climate and unique flavor is the result of it all coming from a single plantation. Our coffee has been certified by Primuslabs.


Below we will describe all of the stages of our coffee production:

1. Irrigation channel

We know that our success depends on having healthy, vigorous and high production coffee plants, which is why we choose the best seeds from the different varieties recommended by Costa Rica’s Coffee Institute to deposit them in an environment that is adequate for its germination and good development of its roots, stem and leaves.

The irrigation channel, also called seed bed or nursery, has the advantage of being a simple, practical and economical way of producing a high number of plants in a relatively small space, for the establishment of future plantations.

2. The first sprouts

Two months after the irrigation channel the plants let us see their first sprouts. The moment the plants have their first cotyledonary leaves, before the first couple of true leaves appear, we make a fist selection and discard the ones that could bear malformations.

We pick the strongest ones to transplant into the nursery.

Even though we prepare the seed bed with properly prepared soil and we stir the ground so that it’s softer and easier to collect plants, we also take out any of them that has suffered damage in roots, stem or leaves.

3. Strong and healthy plants

In the nursery we perform the first fertilizer application to guarantee that the plants will be strong and healthy.

When the first sowing comes, midyear, we perform a second selection so that only the best plants will end up in the selected area of plantation.

4. Balanced with the environment

We bet on the best quality of our product, but we also focus in protecting the environment. We use guava, pore and bananas trees to control the luminosity and humidity in our plantations. They also serve as food for wild animals.

The legumes that we use to provide shadow are also very important because their fallen leaves carry a nutritional value, they make the soil more fertile, and they also help fixating nitrogen.

5. We plant the best plants

We perform new plantings during the months of June and July, a perfect timeframe of our rainy season, in properly treated soils and with studied contour curves, to avoid erosion.

We only plant the best plants, product of a new selection performed in the nursery.

We leave a space of two meters between rows and a meter between plants, to reach a density of five thousand plants per hectare.

6. Before the first blooming

During the two years prior to the first blooming, we make sure of controlling weeds, so that they do not compete with coffee plants in the search for nutrients, and we apply fertilizer early to help them grow strong.

7. Working the shades

Due to coffee plants being very sensitive to abrupt changes in temperature and that our area is heavily influenced by the sun (which in adequate quantities helps rise brix degrees thus improving the aroma and flavor of coffee) makes it necessary to regulate the microclimate of every plant.

Here lies the importance that we give to regulation of the shade, to reduce radiation, improve the hydric balance of the ground and rise relative humidity inside the plantation.

8. Fertilizer

We choose two cultural practices: one of them being the traditional fertilizing method, to make up for any deficiency of boron, zinc, or nitrogen that might decrease the quality of coffee. And the other through organic fertilizers that we produce in our plantations called ‘compost’ and ‘bokashi’ with microorganisms extracted from the virgin mountains called ‘M&M’.

We analyze the soil, so that we will use the correct formulas in the fertilization of each plant so that it grows in optimal conditions with an excellent final product.

9. Collection

Because we are pleased to do so, and because we know that national and international coffee markets are more and more demanding every day, we only accept ripe and red coffee beans to obtain the uniformity and consistency that allows us to receive approval for our product.

This way we guarantee the physical and organoleptic characteristics of our product that let us have access to clients willing to pay a higher price in benefit of traders, consumers and our farmers.

10. Ripe and without impurities

At our coffee processing plant we make sure to receive only coffee that is in optimal conditions: ripe coffee only, with no over ripped  or green coffee mixtures, exempt from leaves, dirt, sticks, stones or any kind of contaminant.

This is a non-negotiable formula, because producers, industrializers and traders know that impurities lead to loss in performance, deterioration of the machines and an overall loss of quality in coffee.

11. Grinding and resting

We have a grinder that allows us to peel the coffee beans carefully without damaging the beans, so that they will not be affected in any of the following steps of resting, washing, drying and roasting.

After that, we leave the bean exempt from its pulp resting in tanks, so that the mucilage can ferment.

When we confirm that fermentation is enough (meaning beans cease to be slippery), we move on to the stage of washing.

12. Drying

We use two procedures for drying the beans: one is through a coffee dryer and the other is with the help of the sun, in a greenhouse. Both allow us to keep the quality of our coffee avoiding over-fermentation, and the eventual presence of microorganisms and fungi that could cause them damage.

We insist on giving our coffee a good drying, also, to give the bean some outstanding characteristics, such as those of appearance, color uniformity, the correct weight and with that, imprint a quality assurance that will reflect on your cup.

13. Thorough washing

In the search of excellence, we try to keep a thorough daily wash of the humid coffee processing area, so that residues from the previous day, already fermented, don’t damage the fresh product of the day. Cleaning is an element inseparable from quality.

Cleaning is extensive also to the dry coffee processing area, to avoid propagation of plagues, such as weevils, which destroy coffee beans.

14. Storing and protection

Although we meet all of the recommendations to reach an optimal drying procedure, we have a special storage area to protect coffee beans from the environment, avoiding the development of microorganisms, abrupt temperature changes and insects.

15. Roasting, grounding and packaging

We check the quality of our products through expert coffee tasters. We roast and ground a representative sample of a lot, we put it in cups and add boiling water, and once the aromas are checked, we let them cool to apply the coffee aspiration technique, with a spoon, to test the acidity and body of the cup. If the desired finish is reached, it is time to start with the roasting cycle.

This is the final step of a procedure that, years back, started in the ground and now ends –with the San Antonio brand– in the cup that you honor us by having on your table.

Contact us through the following contact form to obtain more information about our Delisur Coffee.