Costa Rican coffee was exported with accredited brands that baptized their own product according to their taste. The bean was of such quality that it did not need much publicity for its placement in the markets. Its excellence was derived from a continuous improvement in techniques and the introduction of mechanisms whose beneficial effect on the quality of the coffee was known. This implementation coincided with the consolidation of the European consumer market of Costa Rican coffee.
At the beginning of the activity, each producer dried the coffee in his yard, peeled it manually with "pylons" and allocated it for family consumption. At the end of the 1830's it took a radical turn when Don Buenaventura Espinaca Gaul, a Spaniard with mining experience, built a paved patio and the first wet processing plant south of Cartago on El Molino estate.
In the first decades of the twentieth century, many inventions were introduced to reduce the processing time and to increase the quality of the coffee: the drying machines, polishing and sorting machines, etc. As not all producers had the economic capacity to invest in the installation of wet processors, a group of beneficiaries was formed that received the harvest of many small producers.