Coffee Tour

As you walk through the fields, the guide will explain how coffee is grown and harvested. You’ll learn about the de-pulping, drying, and roasting process, and will often be given a fresh cup of coffee at the end. It’s a fun and informative experience.

This tour is designed to show you the complete coffee process — from sowing the seeds to the moment the coffee is poured into your cup.




4 hours

What to Bring

comfortable shoes camera hat sunscreen sunglasses


snacks and drinks round trip transportation  certified guide  

Minimum people



8 AM or 2 PM  

The tour takes places in the small town of Hojancha, which is a small place that did not even have electricity until 1972. The canton of Hojancha was awarded the Eco-Blue Flag as a result of its cleanliness and it is the only canton in Guanacaste to have received the honor. The city of Hojancha was initially inhabited by the Chorotega Indigenous tribe, who occupied the Nicoya Peninsula during the pre-Columbian era. The visit takes place in a coffee finca (refers to a piece of rural or agricultural land often adjacent to a woodland or plantation). The farm is a cooperated organization which produces socioeconomic welfare  for its members but also for the community thanks to the coffee production and commercialization, and thanks to the development of other green commercial activities.

Did you know?

Until World War II England was the largest recipient of Costa Rican coffee exports. Coffee took root in Costa Rica near the end of the 1700s. Cultivation continued and the Costa Rican government soon realized the enormous economic potential of coffee. To encourage production, the government offered free land to coffee farmers in the 19th century. The coffee industry created a wealthy upper class of growers and traders. Although the balance of power during this time was unequal, the revenue from coffee did contribute to the modernization of Costa Rica. Now, Cooperatives bring together small farmers to help secure better bargaining prices for their products. Some cooperatives are also part of a secondary cooperative that works on larger scales to improve the standards of living, rainforest reforestation, crop diversification, women’s development, and educational programs in the communities of coffee farmers. The most classic Costa Rican coffees are mild and softly acidic. Growers are currently experimenting with new flavors that are brighter and fruitier.




16th of April to 15th of December

Monday to Saturday 8.30 AM to 6 PM


16th of December to 15th of April

Monday to Sunday 8.30 AM to 6 PM



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