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Costa Rica is a tiny Central American country with a tropical, rainy climate. Over 78,000 coffee growers are responsible for one of the country's most important production activities. Men and women plant and harvest by hand more than 250,000 acres of coffee. Such productivity is made possible by volcanic soils, hard work and the respect Costa Ricans have for nature. These coffee beans are shade-grown, hand-picked, selected for the hardest beans, then sun-dried on large patios. Tarrazu coffee is referred to as "a classically complete coffee" – a sweet, complex aroma, full-body, pleasant acidity and delicate clean aftertaste with nutty undertones. The small Tarrazu region, in the high mountains, is located in the southern Pacific region, south of the capital of Costa Rica, and is the most densely planted at high mountain altitudes. Tarrazu is celebrated as the region in Costa Rica with the best volcanic soils and highest elevations prime for coffee growing. Because these coffee beans are grown at high altitudes in nutrient-dense volcanic soil, the shade-grown coffee cherries ripen more slowly, which produces a much harder coffee bean with a rich and hearty flavour.