Costa Rica

This coffee comes from micro farms in Alajuela, where Caturra and Catuai grow at 1,300–1,445 meters in volcanic loam. Eco-pulping and sun-drying support a clean cup while reducing the water needed during processing.

The medium roast offers sweet apple, raisin, and honey notes with a polished, balanced finish.

Coffee details

• Origin: Alajuela, Costa Rica
• Producers: Alajuela micro farms
• Varietals: Caturra and Catuai
• Elevation: 1,300–1,445 meters
• Soil: Volcanic loam
• Process: Eco-pulped, sun-dried
• Roast: Medium

Brewing guidance

Especially expressive as pour-over or drip. A medium-fine grind helps bring out honeyed sweetness and fruit.