Water is the main component of any brewed coffee beverage, working as a solvent for the soluble components responsible for the aroma and flavour of the coffee. Using an inappropriate water can change the sensorial profile of a coffee, dulling or increasing its acidity to undesirable proportions or adding flavours or odours that do not really belong to the resulting brew.

Over the years, Costa Rica has placed special emphasis on positioning its coffee within the specialty market, focusing on quality rather than quantity as a production strategy. Research and innovation in growing techniques and training oriented towards the specialisation of the people involved in each stage of production join both environmental conservation measures and strong commitment to the rights of all the actors involved in the coffee activity.

Caffeine is found naturally in coffee and is one of more than 400 chemical substances that make it up. The methods for obtaining decaffeinated coffee have evolved over the years with the purpose of not only extracting the caffeine from the coffee beans, but also keeping the rest of the beverage´s properties as intact as possible.