2025–2026 harvest
Our coffees
Five single-farm micro-lots from Pérez Zeledón. Roasted to order, whole bean or ground for your method.
01 · Washed
Chirripó Washed
- Milk chocolate
- Orange
- Brown sugar
Our everyday coffee. Caturra and Catuaí from the middle slopes, pulped the same day and tank-fermented before washing. Clean, round and sweet, for the chorreador or the espresso machine.
- Variety
- Caturra · Catuaí
- Process
- Washed
- Altitude
- 1.450 m a.s.l.
- Roast
- Medium
- SCA score
- 85.5
- 340 g₡6.500
- 1 kg₡17.500
Demo: this order will not be processed.
02 · Honey
Yellow Honey
- Peach
- Honey
- Caramel
We pulp the cherry and leave part of its honey on the bean while it dries slowly on raised beds. That natural sugar gives it a silky body and a stone-fruit sweetness.
- Variety
- Catuaí rojo
- Process
- Honey
- Altitude
- 1.550 m a.s.l.
- Roast
- Medium
- SCA score
- 86.5
- 340 g₡7.500
- 1 kg₡20.000
Demo: this order will not be processed.
03 · Natural
Mountain Natural
- Red berries
- Cacao
- Winey finish
The whole cherry dries in the sun for three to four weeks and is turned several times a day. The bean takes on the fruit’s sugars: intense, fruity and full of character.
- Variety
- Catuaí
- Process
- Natural
- Altitude
- 1.600 m a.s.l.
- Roast
- Light
- SCA score
- 87
- 250 g₡7.800
- 340 g₡9.500
Demo: this order will not be processed.
Limited lot
04 · Washed
Geisha Micro-lot
- Jasmine
- Bergamot
- Black tea
A few rows of Geisha at the very top of the farm, picked in two passes. Floral and delicate, with a light, tea-like body. There is very little each year.
- Variety
- Geisha
- Process
- Washed
- Altitude
- 1.700 m a.s.l.
- Roast
- Light
- SCA score
- 89
- 250 g₡14.000
Demo: this order will not be processed.
05 · Washed and honey
House Espresso
- Cacao
- Toasted nuts
- Caramel
A blend of washed and honey lots, roasted a little longer to embrace milk. Thick crema and a dark-chocolate taste, cup after cup. The one we recommend to cafés.
- Variety
- Caturra · Catuaí
- Process
- Washed and honey
- Altitude
- 1.350 m a.s.l.
- Roast
- Medium-dark
- SCA score
- 84
- 340 g₡6.500
- 1 kg₡16.500
- 5 kg₡76.000
Demo: this order will not be processed.
At home
Three ways to brew it
Chorreador
Grandma’s way: a cloth sock and patience. 15 g to 250 ml of water at 92 °C, poured in three stages.
V60
15 g medium-fine grind to 250 ml at 93 °C. About three minutes, in slow circles.
French press
30 g coarse grind to 500 ml at 94 °C. Four minutes, press and pour straight away.
Prices in Costa Rican colones; lots and scores are samples for this demo.
Come to the farm, or bring the mountain to your business
Guided tours with a tasting in Pérez Zeledón, and wholesale coffee for cafés, hotels and roasters.