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Region Heredia, Central Valley
Country Costa Rica
Process Natural
Variety: Villa Sarchi (Rare Specialty Varietal)
Elevation 1400-1800 MASL
Farmer : Juan Ramón Alvarado Rodríguez
The Cup: Mild burnt sugar, brown sugar, jammy blackberry, and cooked plum flavours with mellow complex acidity and sugary sweetness.
Country: Costa Rica
Brumas del Zurquí Micromill – Finca Don José – Villa Sarchi – Natural
Coffee was introduced to Costa Rica in the late 1700s and became a major export by the 1820s. Infrastructure improvements, like the 1846 road to Puntarenas, enabled efficient transport to market, initially via oxcarts.
In 1933, Icafe (Instituto del Café de Costa Rica) was established to support the industry. Funded by a 1.5% export tax, it oversees research, quality, and regulation, and ensures farmers receive 80% of the FOB price.
Although Costa Rica only produces les than 1% of global coffee, it is known for consistent quality. Regional diversity defines its profiles: Tarrazú offers high acidity; West Valley grows varieties like Villa Sarchi, Villa Lobos, SL-28, and Gesha; Tres Ríos is known for softer, sweeter cups; Central Valley produces standout natural coffees which we love
