The coffee company "Cafe Brit" cultivate and export coffee in Costa Rica. The coffee quality depends on soils, elevation above sea level and the way of cultivating. The perfect elevation for Arabica coffee cultivation is 1000-2000 metres a.s.l. The plantators are in habit of planting between that the poro trees that gives the shade for coffee. Its long roots protect the soil against erosion and keep away the insects. In April, when the coffee seedlings bloom, the plantations get covered by white blanket of flowers and the air is soaked by the smell of jasmine-like. Ticos called that process "the Costa Rica`s snow". In Costa Rica the coffee is picked by hands. The picking period falls on three monthes from december to february. Then the most red fruits are thrown by pickers to large wicker bascets, and later pouring to bags. Then they get to mills, where are washed, dried on sun and filtered. Before finaly sun-dried there is a thorough sellectionof the most sumptuous seeds. Coffee is grown among others on the slopes around Heredia. That terrains are called "the three volcanoes", because there spread the sights for Barva, Poas and Miravalles volcanoe. There is a conviction, that the best Costa Rica coffee is cultivated in Meseta Central and in Coto Brus valley in south-east part of the country. Coffee from Cartago and San Isidro (San Jose province) because of the quality of taste is also esteemed.