COSTA RICA SAN ISIDRO 250G

This coffee comes from the Tarrazu region, one of Costa Rica’s most respected coffee-producing areas. Grown at 1900 meters above sea level, it benefits from cooler temperatures and slow cherry maturation, allowing for high sugar development and dense, well-structured beans.

The San Isidro 48 varietal is well adapted to high-altitude conditions, producing coffees with depth, balance, and strong quality potential. For this lot, a natural anaerobic process was selected to enhance fruit expression and sweetness while preserving clarity and structure in the cup.

THE PEOPLE BEHIND THE COFFEE

Processing for this lot takes place in Tarraza, at a specialty-focused processing facility coordinated by Miguel. Born and raised in the region, Miguel is more than a processing manager - he is the link between farmers, roasters, and the global specialty coffee community.

Over the years, he witnessed how many smallholder farmers were forced to sell their harvests to cooperatives at prices that rarely reflected the quality of their work. Through his work, Miguel offers an alternative built on fair payment, transparency, and careful lot-by-lot processing.

By working closely with farmers during harvest and overseeing every stage of processing - from fermentation to drying and storage - he ensures that each coffee tells a story of integrity and quality.

PROCESSING

Ripe cherries are delivered directly to the processing facility and placed in anaerobic tanks, where fermentation takes place in a controlled, oxygen-free environment. This method allows for the development of deeper sweetness and intense fruit character while maintaining a clean and structured profile.

After fermentation, the coffee is slowly dried on raised beds, with constant monitoring to ensure stability and consistency. Each lot is kept separate, carefully tracked, and cupped before export.

Full control over the process allows us to guarantee quality, traceability, and meaningful impact at farm level.

IN THE CUP

The cup opens with dark cherry and ripe strawberry notes, followed by cocoa nibs and a deep molasses-like sweetness. The body is dense and rounded, with a long, balanced, and well-structured finish.

A bold yet controlled expression of Tarraza terroir, shaped by altitude, precise fermentation, and attention to detail at every step.