Costa Rica Coffee Beans

Since taking over the management of Aquiares Estate in 1992, Don Alfonzo Robelo has led the farm with a strong focus on sustainability and community development. Aquiares Estate is one of Costa Rica’s largest and best-known coffee farms, with coffee production dating back to 1890. The estate sits at elevations of around 1,100–1,400 masl. Don Alfonzo works closely with World Coffee Research and ICAFE, Costa Rica’s Coffee Institute, to trial new coffee varieties and innovative farming techniques. His commitment to the local community extends beyond coffee, with the estate supporting youth programmes, healthcare initiatives and local schools. Through its Home Ownership programme, Aquiares has also helped workers purchase their own homes.

Oscar and Francisca Chacón inherited this family farm from their grandparents and is currently run by 6 brothers and sisters and their mother. This couple is one of the first coffee growing families in Costa Rica to produce Honey and Natural Process specialty coffee, following an earthquake in 2008, wide-spread electricity/water shortages lead them to take inspiration from African processes - building raised beds for drying, which led to new ways of processing their coffee. Through experimentation, these innovative processing led to the well-sought-after honey lots that Costa Rica is renowned for.

A washed Mexican mixed lot from Guadalupe Zaju, balancing bright green fruit acidity with nutty, jam-like sweetness.

A natural Gesha from Don Senel Micromill in Costa Rica, clean and sweet with pleasant violet aromatics.

Costa Rica: Arbar - El Manantial, Villa Sarchi, Honey A zing of lemon and white sugar softens into sweet Cantaloupe melon on the finish. As it cools, there are hints of orange and white grape too, for a sweet, bright and clean cup. Arbar was the first coffee farm that our Green Buyer Roland ever visited. In many ways it is characteristic of everything we’ve ever tried to do with coffee buying and is at the heart of what we’ve always been about. The lot we have here for you is a Honey processed Villa Sarchi. A Revolution In Traceability The Arbar mill is located in Costa Rica’s West Valley, near Lourdes de Naranjo, at an elevation of 1,600 metres above sea level. Owned by Carlos and Maria, the name Arbar is a blend of Carlos ARrieta and Maria BARboza. When they first inherited the coffee farm, it wasn’t really making them any money. At that time, almost all Costa Rican coffee was sold to large cooperatives for processing. You could buy regional lots (e.g. Tarrazú) but there was little traceability and not much incentive for individual producers to achieve exceptional results, as their work would be batched together with everyone else’s. In the 2010s, Costa Rica saw the "micromill revolution", where various producers realised that building their own mills could enable them to process their own coffee and gain recognition for their hard work. A Lucky Introduction The road that Arbar is situated along is well known among exporters and buyers as it’s a checklist of Cup of Excellence-winning farms and their award-winning coffees. On that road is Vista Al Valle (owned by Oldemar Arrieta Lobo, Carlos’s cousin), Herbazu (owned by Tonio Barrantes Zuñiga, Carlos’s neighbour), and a bit further down is Sumava (owned by Francisco Mena, farmer, Cup of Excellence winner, and our exporter). All amazing farms that we buy delicious coffee from on repeat. Carlos and Maria saw the success that other local farms were having from processing their own coffee and thought, "Hey, maybe we should try something." We were lucky enough to find their coffee early and started buying it right away because, as it turns out, their hunch was correct. It’s delicious. Initially we bought it without really knowing much about where it was coming from. Francisco had introduced us and essentially said, "Hey, do you like this coffee?" We said, "Yes!" He said, "Great, here’s the producers." And that was that. The first year we bought it, it was simply called Carlos Arrieta because they hadn’t yet decided on a name for their mill. The following year it became Arbar. Pura Vida Roland first visited Arbar in 2015, the year he participated on the Costa Rica Cup of Excellence jury, and it remains one of the most memorable experiences of his life. On that first trip he didn’t yet speak any Spanish and was accompanied by the lovely Wayner from Exclusive Coffees who, at that point, didn’t speak much English. Carlos and Maria both only speak Spanish, so communication was a challenge. They bridged that gap almost immediately. Before any introductions, Carlos gave Roland a huge hug and said, "Welcome. You’re one of us, this is your home now." He was shown around the farms, sat at the head of the table for dinner, and learned a few Spanish phrases. The most important, of course, was "Pura Vida!". Literally translating to "pure life", it’s the ultimate Costa Rican catch-all phrase. How are you? Pura Vida. Had a bad day? Pura Vida. It’s a wonderfully upbeat phrase that can be used for almost anything and perfectly captures the spirit of Costa Rica. Looking To The Future We started buying from Arbar in 2013 and they have produced amazing Costa Rican coffee for us ever since. Each year they have steadily moved forward, never overdoing things or moving too quickly. They started planting new varietals and we’ve now enjoyed Villa Sarchi (as this lot is), Caturra, Catuai, Geisha, and Kenya lots from the farm. They’ve also got small amounts of Ethiopian Landrace coffee and several other experimental plantings. Starting with their first two farms, Manantial and Oasis, they have since added La Isla, owned by Maria’s niece, and Pedro, a farm they purchased after the previous owner passed away and named in his honour. It’s been wonderful to see that progression. Roland’s favourite example of the impact of these developments is Esteban, the eldest of the four Arrieta-Barboza children: Yessica, Karen, Esteban, and Jose Ignacio (Nacho). When Roland first met him, he was working in the cattle industry. It’s not unusual to see children move away from coffee farming because there often isn’t enough money in it. A few years later, Esteban started working at the nearby Sumava mill and excelled. He then moved on to work for an exporter and today works for Exclusive, our exporting partner. He has even purchased some land of his own right next to Oasis. Seeing Esteban choose a future in specialty coffee is a powerful reminder that paying fair prices can create opportunities for the next generation. Good People Make Good Coffee When we first started buying Costa Rican coffee from Arbar, we took every bean they produced. Today they are far more efficient and produce a much larger crop, so while we no longer buy all of it, we still purchase a significant proportion. That reality is incredibly satisfying for us to see, and spending time with the family remains precious and personal. It reminds us how far relationships can progress when producers are paid fairly for their coffee. That’s all we’re doing, paying them what they deserve and showing up year after year. It’s wonderful to see them continue to thrive. Maria and Carlos have also expanded into tourism, running coffee tours on the farm, and have become largely self-sufficient. They keep goats, chickens, and fish while striving to be as self-reliant as possible. The family are deeply involved in their local community. On a recent visit, Paul (our Head Roaster in New Zealand) and Roland attended a local rodeo fair, a major event in the rural agricultural community. Sadly, there are no photos of Roland falling off anything. On that same trip, while sharing coffee outside the house, the local firefighters stopped by to buy coffee from Maria, who roasts her own coffee in a small roastery behind the house. As she roasted, they shared a coffee and a chat before heading back to work. It was a lovely snapshot of rural life and community spirit. Everyone at Arbar is genuinely woven into the fabric of their community and they remain some of the loveliest people we know. It’s a constant reminder of why maintaining these relationships matters so much. Traceability Country: Costa Rica Region: Western Valley City: Lourdes de Naranjo Micromill: ARBAR Farm: El Manantial Producer: Carlos Arrieta & Family Altitude: 1,600 m.a.s.l. Varietal: Villa Sarchi Process: Honey Cupping Scores Cupping Notes: Lemon, Melon, White Grape Cup of Excellence Cupping Scores Clean Cup: 6.5/8 Sweetness: 6.5/8 Acidity: 6.5/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6/8 Balance: 6.5/8 Overall: 6.5/8 Correction: +36 Total: 87/100 If you'd like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you'd like to try cupping yourself, we've got a guide to that too! What is Coffee Cupping. Roasting Information Medium – Through the gap and don't let this go too far towards second crack. Let the simple sweetness shine.

Costa Rica: Arbar - La Isla Crisp green fruit flavours begin with lime marmalade before white grape cuts through and a gentle gooseberry on the aftertaste wraps things up with a crisp but sweet finish. Arbar was the first coffee farm that our Green Buyer Roland ever visited. In many ways it is characteristic of everything we’ve ever tried to do with coffee buying and is at the heart of what we’ve always been about. The lot we have here for you is a Honey Process Caturra and Catuai blend. A Revolution In Traceability The Arbar mill is located in Costa Rica’s West Valley, near Lourdes de Naranjo, at an elevation of 1,600 metres above sea level. Owned by Carlos and Maria, the name Arbar is a blend of Carlos ARrieta and Maria BARboza. When they first inherited the coffee farm, it wasn’t really making them any money. At that time, almost all Costa Rican coffee was sold to large cooperatives for processing. You could buy regional lots such as Tarrazú, but there was little traceability and not much incentive for individual producers to achieve exceptional results, as their work would be batched together with everyone else’s. In the 2010s, Costa Rica saw the "micromill revolution", where various producers realised that building their own mills could enable them to process their own coffee and gain recognition for their hard work. A Lucky Introduction The road that Arbar is situated along is well known among exporters and buyers as it’s a checklist of Cup of Excellence-winning farms and their award-winning coffees. On that road is Vista Al Valle (owned by Oldemar Arrieta Lobo, Carlos’s cousin), Herbazu (owned by Tonio Barrantes Zuñiga, Carlos’s neighbour), and a bit further down is Sumava (owned by Francisco Mena, farmer, Cup of Excellence winner, and our exporter). All amazing farms that we buy delicious coffee from on repeat. Carlos and Maria saw the success that other local farms were having from processing their own coffee and thought, "Hey, maybe we should try something." We were lucky enough to find their coffee early and started buying it right away because, as it turned out, their hunch was correct. It’s delicious. Initially we bought it without really knowing much about where it was coming from. Francisco had introduced us and essentially said, "Hey, do you like this coffee?" We said, "Yes!" He said, "Great, here’s the producers." And that was that. The first year we bought it, it was simply called Carlos Arrieta because they hadn’t yet decided on a name for their mill. The following year it became Arbar. Pura Vida Roland first visited Arbar in 2015, the year he participated on the Costa Rica Cup of Excellence jury, and it remains one of the most memorable experiences of his life. On that first trip he didn’t yet speak any Spanish and was accompanied by the lovely Wayner from Exclusive Coffees, who at that point didn’t speak much English. Carlos and Maria both only speak Spanish, so communication was a challenge. They bridged that gap almost immediately. Before any introductions, Carlos gave Roland a huge hug and said, "Welcome. You’re one of us, this is your home now." He was shown around the farms, sat at the head of the table for dinner, and learned a few Spanish phrases. The most important, of course, was "Pura Vida!". Literally translating to "pure life", it’s the ultimate Costa Rican catch-all phrase. How are you? Pura Vida. Had a bad day? Pura Vida. It’s a wonderfully upbeat phrase that can be used for almost anything and perfectly captures the spirit of Costa Rica. Looking To The Future We started buying from Arbar in 2013 and they have produced amazing Costa Rican coffee for us ever since. Each year they have steadily moved forward, never overdoing things or moving too quickly. They started planting new varietals and we’ve now enjoyed Villa Sarchi, Caturra, Catuai, Geisha, Kenya, and other experimental lots from the farm. They’ve also got small amounts of Ethiopian Landrace coffee and several other trial plantings. Starting with their first two farms, Manantial and Oasis, they have since added La Isla, owned by Maria’s niece, and Pedro, a farm they purchased after the previous owner passed away and named in his honour. It’s been wonderful to see that progression. Roland’s favourite example of the impact of these developments is Esteban, the eldest of the four Arrieta-Barboza children: Yessica, Karen, Esteban, and Jose Ignacio (Nacho). When Roland first met him, he was working in the cattle industry. It’s not unusual to see children move away from coffee farming because there often isn’t enough money in it. A few years later, Esteban started working at the nearby Sumava mill and excelled. He then moved on to work for an exporter and today works for Exclusive, our exporting partner. He has even purchased some land of his own right next to Oasis. Seeing Esteban choose a future in specialty coffee is a powerful reminder that paying fair prices can create opportunities for the next generation. Good People Make Good Coffee When we first started buying Costa Rican coffee from Arbar, we took every bean they produced. Today they are far more efficient and produce a much larger crop, so while we no longer buy all of it, we still purchase a significant proportion. That reality is incredibly satisfying for us to see, and spending time with the family remains precious and personal. It reminds us how far relationships can progress when producers are paid fairly for their coffee. That’s all we’re doing, paying them what they deserve and showing up year after year. It’s wonderful to see them continue to thrive. Maria and Carlos have also expanded into tourism, running coffee tours on the farms, and have become largely self-sufficient. They keep goats, chickens, and fish while striving to be as self-reliant as possible. The family are deeply involved in their local community. On a recent visit, Paul (our Head Roaster in New Zealand) and Roland attended a local rodeo fair, a major event in the rural agricultural community. Sadly, there are no photos of Roland falling off anything. On that same trip, while sharing coffee outside the house, the local firefighters stopped by to buy coffee from Maria, who roasts her own coffee in a small roastery behind the house. As she roasted, they shared a coffee and a chat before heading back to work. It was a lovely snapshot of rural life and community spirit. Everyone at Arbar is genuinely woven into the fabric of their community and they remain some of the loveliest people we know. It’s a constant reminder of why maintaining these relationships matters so much. Traceability Country: Costa Rica Region: Western Valley City: Lourdes de Naranjo Micromill: ARBAR Farm: La Isla Producer: Carlos Arrieta & Family Altitude: 1,600 m.a.s.l. Varietal: Caturra & Catuai Process: Honey Cupping Scores Cupping Notes: Lime Marmalade, White Grape, Gooseberry Cup of Excellence Cupping Scores Clean Cup: 7/8 Sweetness: 6.5/8 Acidity: 7/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6/8 Balance: 6/8 Overall: 6.5/8 Correction: +36 Total: 87.5/100 If you’d like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you’d like to try cupping yourself, we’ve got a guide to that too! What is Coffee Cupping. Roasting Information Medium - Keep this nice and steady and aim for midway through development, keeping the coffee’s flavours crisp, clean, and bright.

Costa Rica: Don Joel - Finca Carmela This cup opens with silky, sweet wine gums and the zingy lift of lime and raspberries. Juicy black grapes come in on the finish of this well-rounded and fruity coffee. We were lucky enough to first buy excellent Costa Rican coffee from Allan Oviedo Rodriguez just shy of a decade ago. We have been building a relationship with him and his family ever since that first purchase in 2017. This year we have three different lots produced by Allan. This is a Honey-processed Villa Sarchi coffee from Finca Carmela. Finca Carmela: The Details Allan has two farms in the Alajuela province of Costa Rica’s famous Western Valley: Finca La Cumbre and Finca Carmela. Their Don Joel micromill, named in honour of his late father, is situated on La Cumbre. The mill provides expert processing for both farms, plus small lots for neighbouring producers when there is capacity to take in extra cherry. This coffee was grown on Finca Carmela. The farm sits at 1,600 metres above sea level and is just three hectares in size. The small plot is planted mainly with Villa Sarchi and Typica, along with small trials of varieties such as SL28. Microclimates Are Key Despite Allan’s two farms being only five minutes’ drive from each other, their locations on opposite sides of the same hill mean they experience vastly different microclimates. Weather fronts arriving from different directions will often affect one farm but not the other. Even small variations in rainfall, sunshine, and wind can have a profound impact on how coffee trees grow and fruit. These subtle differences lead to distinct characteristics in the cup and give Carmela’s harvests their own unique personality. To learn more about Finca Carmela and Allan’s coffee journey, check out his Producer Story here: Allan Oviedo & Family Producer Story. Finca Carmela may be small, but it perfectly embodies Allan’s approach: careful attention, deep respect for the land, and a vision for producing coffees that express a genuine sense of place. We’re proud to share it with you. Traceability Country: Costa Rica Region: Western Valley Province: Alajuela Canton: San Luis de Grecia Farm: Finca Carmela Micromill: Don Joel Producer: Allan Oviedo Elevation: 1,600 m.a.s.l. Processing method: Honey Varietal: Villa Sarchi Cupping Scores Cupping notes: Wine gums, lime, raspberry, black grape. Cup of Excellence Cupping Scores Clean Cup: 6.5/8 Sweetness: 7/8 Acidity: 6/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6.5/8 Balance: 6.5/8 Overall: 6.5/8 Total: 87.5/100 If you'd like to find out more about how we score coffees, have a read of What Do Coffee Cupping Scores Actually Mean?, and if you fancy trying cupping yourself, we've got a guide to that too: What is Coffee Cupping. Roasting Information Medium - through first crack and keeping it steady before you drop midway into the gap. Recommended Resting Time Our coffee is roasted fresh and ships quickly – which means it might arrive a little lively. Freshly roasted beans are still busy releasing carbon dioxide (a natural byproduct of roasting), and all that activity can make your brew taste a bit sharp or unsettled. Give it a few days to calm down and something lovely happens. Those brighter, edgier notes mellow out, sweetness develops, and the flavours you're actually after can really come into focus. We recommend resting your coffee for at least 5-7 days from the roast date on the bag before brewing. A little patience goes a long way. That said, this is just what we've found works best – not a rule. If you can't wait, we completely understand. Tuck in whenever you like. .coffee-product-description { font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, sans-serif; line-height: 1.6; color: #333; max-width: 800px; } .coffee-product-description h2 { font-size: 1.8em; margin-bottom: 0.5em; color: #2c1810; } .coffee-product-description h3 { font-size: 1.4em; margin-top: 1.5em; margin-bottom: 0.75em; color: #2c1810; } .coffee-product-description h4 { font-size: 1.2em; margin-top: 1.25em; margin-bottom: 0.5em; color: #4a3326; } .coffee-product-description p { margin-bottom: 1em; } .tasting-notes { background-color: #f9f6f2; padding: 1.25em; border-radius: 4px; margin-bottom: 1.5em; } .tasting-notes p:last-child { margin-bottom: 0; } .coffee-product-description hr { border: none; border-top: 1px solid #e0d5c7; margin: 2em 0; } .traceability-list, .cupping-scores { list-style: none; padding-left: 0; } .traceability-list li, .cupping-scores li { padding: 0.4em 0; border-bottom: 1px solid #f0ebe5; } .traceability-list li:last-child, .cupping-scores li:last-child { border-bottom: none; }

Costa Rica: Don Mayo Micromill - La Ladera, Catuai, Honey This dessert in a cup begins with soft, cooked down peach before finishing with a sprinkle of brown sugar. On the aftertaste is a delicate strawberry edge, rounding out this well balanced, all day coffee. Our relationship with the Bonilla Family and their Don Mayo micromill stretches all the way back to 2012, we couldn’t be prouder to still buy Costa Rican coffee from them all these years later. During that time, Don Mayo has gained a huge reputation across the world as a producer of delicious coffee, and this lot is a perfect example of the great cup quality they are famous for. A favourite for us year on year, their Honey processed Catuai. The mountain landscape provides perfect conditions for the production of high-quality specialty coffee beans. The plants thrive in rich, volcanic soils at an ideal average temperature of just under 20°C and the steep slopes providing the right balance of high altitudes for slow cherry maturation and shelter for the delicate Arabica trees. Tarrazú - Iconic For Costa Rican Coffee The Tarrazú canton sits halfway down Costa Rica, towards the western coast. Located in a stunning valley surrounded by mountains that are part of the Talamanca Sierra. It is famous for producing some of the very best coffee in the country, with coffee production being the main industry for local residents, making up a whopping 95% of the local economy. During the harvest in December, January and February, the area’s population triples with seasonal workers needed to bring in the crop. On The Farm La Ladera, located in the Tarrazú region of Costa Rica, is owned by Pablo Bonilla. The farm spans 20 hectares and is situated at an altitude of 1,850 meters, which allows different coffee varieties to thrive at various elevations. Catuai coffee plants grow well at higher elevations, while Caturra is suited to medium and lower areas. In previous years our lots from La Ladera have been a mix of Catuai and Caturra but for the last 2 harvests the varietals were separated and we have been able to buy just the higher growing Catuai crop. The farm emphasises sustainable coffee production by planting native species alongside coffee crops to maintain ecological balance. Additionally, wastewater is treated to prevent pollution, and a small hydroelectric plant is used during peak harvest. La Ladera employs a team of 120-130 pickers during the harvest season, primarily from Panama. The farm has been hiring the same core group of pickers for the last two decades, providing them with transportation and accommodation. At The Mill After harvest, the single origin coffee is processed at the Don Mayo micro mill, also owned by Pablo Bonilla. The Don Mayo micro mill is one of the oldest and most respected micro mills in the country. Established in 2003 by Hector Bonilla and his sons, the mill has been innovative in creating an economically and environmentally sustainable farm-to-mill operation under the Bonilla Family Estate. The mill processes coffee from its own farms, such as La Loma, and also buys whole cherries from local coffee farmers to sell as individual micro-lots. Don Mayo is equipped with state-of-the-art machinery and is committed to producing high-quality coffee. This commitment is demonstrated through the mill’s success in Costa Rica’s Cup of Excellence competition, having auctioned more than 35 lots through the competition and placing first in both 2009 and 2020. Environmental conservation is a key focus at Don Mayo. The mill minimises water usage due to government restrictions and uses coffee pulp and parchment as fuel for cooking and mechanical dryers, as well as fertiliser. This approach ensures that nothing goes to waste and supports sustainable coffee production. Traceability Country: Costa Rica Zone: Los Santos Province: San José Canton: Leon Cortes Farm: La Ladera Micromill: Don Mayo Producer: Pablo Bonilla Variety: Catuai Process: Honey Elevation: 1,850-1,900 m.a.s.l. Cupping Scores Tasting notes: Peach, brown sugar, strawberry. Cup of Excellence Cupping Scores Clean Cup: (1-8): 6 Sweetness: (1-8): 6.5 Acidity: (1-8): 6 Mouthfeel: (1-8): 6 Flavour: (1-8): 6.5 Aftertaste: (1-8): 6.5 Balance: (1-8): 6.5 Overall: (1-8): 6 Correction: (+36): +36 Total (max 100): 86 If you'd like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you'd like to try cupping yourself, we've got a guide to that too! What is Coffee Cupping. Roast Information Medium - Through the gap and don't let this go too far towards second, let the simple sweetness shine.

Costa Rica: Granitos - Ortiz 1800, Catuai, Yellow Honey A gentle peach sweetness on the first sip slips seamlessly into marzipan. Sultanas and a dash of cream on the aftertaste round it out, but it's that sweet marzipan you'll keep coming back for. The Tarrazú region sits halfway down Costa Rica, towards the western coast. The region is made up of the Dota, San Marcos (Tarrazú) and Leon Cortes Cantons, thread through by beautiful mountains that are part of the Talamanca Sierra. The mountain landscape provides perfect conditions for the production of high-quality specialty coffee beans. The plants thrive in fertile volcanic soils at an ideal average temperature of just under 20°C and the steep slopes providing the right balance of high altitudes for slow cherry maturation and shelter for the delicate Arabica trees. This Yellow Honey Catuai from Granitos de Altura del Ortiz is a fine example of the region’s coffees. A Family-Run Micromill in the Mountains of Tarrazú Sitting at 1,800 metres above sea level in Tarrazú you’ll find Granitos de Altura del Ortiz. The family-run micromill is managed by sisters Johana and Joyce Calderón, known for producing elegant, expressive coffees that reflect both the meticulous care that goes into growing and processing them and the exceptional terroir. The farm is a fine example of the characteristic cup profile gleaned from the cool mountain air and rich volcanic soils - ideal conditions for slow cherry maturation and more complex cup profiles. The name “Granitos de Altura” translates to “High Altitude Little Beans” - a nod to both the terrain and the fastidious care that defines their approach. This small but mighty operation is a shining example of Costa Rica’s micromill revolution. Women in Coffee: Johana & Joyce Calderón The mill was originally run by Joyce and Johana’s father, Omar Calderón, until they asked if they could take the reins. Since he said yes (of course!) just over a decade ago, the sisters have run the business with a deep commitment to quality over quantity. Omar still plays a vital role, managing the farms where the coffee is grown. Rather than expanding production, Joyce focuses on refining every step of the process - from cherry selection to drying - to ensure each lot meets their exacting standards. The family’s philosophy is rooted in connection: with the land, with the coffee, and with the people who come to visit and share in the experience. “When the harvest is in full swing, the days are long and the workloads are heavy,” Joyce says. “But we’re energised by people visiting, sharing their time, and connecting over coffee.” Granitos de Altura is also part of a wider movement in Costa Rica: one that champions traceability, sustainability, and women-led coffee businesses. While we source this coffee through our long-standing export partner, Exclusive Coffees, the Calderón family’s commitment to quality and transparency is clear in every lot. Their work reflects a new generation of producers who are elevating Costa Rican coffee through innovation, care, and connection - and we’re proud to share their story and their coffee with you. New Developments At Granitos Roland’s last visit to Granitos was in 2024. The last couple of years have been relatively low harvests in Costa Rica, which meant that by the time he got to the farm in May the harvest was already finished. The visit was a little later than he would normally go, and with the lower quantity of coffee to be brought in the staff had already picked everything. At Granitos, as with a number of other farms we work with, this means that they have been using the spare days to take on some additional projects to improve the farm and mill whilst they have the time. This is a very positive sign as it shows that they’re earning enough from the normal years that, when they hit a tough year like this one, they don’t feel like they have to put a halt on any supplementary projects. At the mill, this has resulted in some new drying tables and a colour sorter. The extra drying tables give Johana and Joyce the freedom to always choose the processing method that they think is right for the coffee on hand. The additional capacity means that they don’t need to worry about running out of space - the choice is based on flavour and quality rather than rigid practicality. The colour sorter is a machine that uses an electronic eye to spot damaged coffee beans and automatically separate them out before batches go on to Exclusive Coffees, our export partners. Joyce and Johana have also begun a new side project they’re calling Dos Semillas (“Two Seeds” in English). This involves buying coffee cherries from other local farms to be processing at their mill themselves. This side project alongside the main work at Granitos is intended to help build up some extra funds with the goal of eventually buying their own farm. Omar has been very supportive of the plan and has even donated some Geisha seeds for them to plant there once they buy. Up until now, all of the Granitos farms are his, so this will be the first farm the sisters will have bought and owned independently. They've also been working with Omar to plant some new varietals on the existing farm. They're not expanding the size of the estate, but they are trying out small plantings alongside the existing plant stock. These include Milenio, Starameyer, Catigua, and ParaisoI. These are newer Catimor varietals that are reported to have good cup quality. Roland noted having noticed particularly Starameyer and Milenio around on a few other farms he visited in the area. There are a number of farms trialling very small amounts of these to begin with - this will be an experiment to see if they actually hold up or not, only time will tell. Honey Processing We always love the Honey-process coffees we get from Granitos. As in previous years, this one stood out on the cupping table and was a must-buy. For the Honey process you run the cherry through a special depulper that removes the skins while leaving the mucilage intact on the seeds. That layer of sticky fruit then stays on throughout the drying process on raised beds. The more mucilage left, the darker the colour goes during drying - this version keeps a small amount of pulp, hence “Yellow” Honey. That fruit contact means that in the final cup you get a little more fruit character and a little more body and texture than with a Washed coffee. Traceability Country: Costa Rica Region: Tarrazú Province: San José Town: Santa María de Dota Mill: Micro-Beneficio Granitos de Altura del Ortiz Producers: Calderón Family Farm: Ortiz 1800 Growing altitude: 1,800 m.a.s.l. Soil type: Loamy Average annual rainfall: 2,050mm Plant age: Around 10 years Harvest months: January to February Variety: Catuai Processing method: Yellow honey Export partner: Exclusive Coffees Relationship since: 2022 Cupping scores Cupping notes: Peach, marzipan, sultana. Cup of Excellence Cupping Scores Clean Cup: 6/8 Sweetness: 6.5/8 Acidity: 6/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6.5/8 Balance: 6.5/8 Overall: 6.5/8 Correction: +36 Total: 86.5/100 If you'd like to find out more about how we score coffees, have a read of What Do Coffee Cupping Scores Actually Mean?, and if you fancy trying cupping yourself, we've got a guide to that too: What is Coffee Cupping. Roasting information Medium - keep this to the middle of the gap, slowing it a little to help develop the layered sweetness. Recommended Resting Time Our coffee is roasted fresh and ships quickly – which means it might arrive a little lively. Freshly roasted beans are still busy releasing carbon dioxide (a natural byproduct of roasting), and all that activity can make your brew taste a bit sharp or unsettled. Give it a few days to calm down and something lovely happens. Those brighter, edgier notes mellow out, sweetness develops, and the flavours you're actually after can really come into focus. We recommend resting your coffee for at least 5-7 days from the roast date on the bag before brewing. A little patience goes a long way. That said, this is just what we've found works best – not a rule. If you can't wait, we completely understand. Tuck in whenever you like.

A honey processed Costa Rican coffee currently featuring La Cumbre in Tarrazu. Red apple, chocolate, and caramel notes give this cooperative-focused blend a sweet, full-bodied profile.

Costa Rica - La Isla SL28 natural Varietal – Villa SarchiPreparation – Yellow HoneyLocation – Naranjo, West ValleyAltitude – 1550 maslImporter - Horsham Coffee Roaster This is a fantastic natural processed coffee from La Isla farm in the West Valley, Costa Rica. They won 10th place at the 2020 Cup of Excellence competition with the submission of one of the micro lots. We are super excited to be sourcing our Costa Rican coffees directly. We source our Costa Rican coffees in partnership with Selva Coffee, a small exporter representing a select group of coffee producers that we visited in February 2020 and December 2022. These producers are located in the West Valley, Central Valley, and Tarrazu region of Costa Rica. You can read more about our direct trade coffees in our Transparency Report. The video below was filmed in February 2020. Farm Overview La Isla is owned by Luis Padilla, who bought the farm in 2017. He was inspired by his grandfather, who owned a coffee farm for many years in the Naranjo region. The farm covers 10.5 hectares and is located at 1500 masl growing a mix of Villa Sarchi, Geisha and SL-28. These are kept separate during the harvest. Luis is focusing on the regeneration of the farm, and in the video, you can clearly identify the section of the farm with healthy trees. They are working their way through the farm with a view to regenerating the entire 10.5 hectares. Harvesting and Processing: This coffee has been harvested from SL28 trees. All harvesting is done by hand, keeping the different varietals separate from each other. After harvest, the coffee is dried on raised tables with regular turning to ensure even drying. Alexander, Amelia, James and Bradley with Luis Padilla Tasting Notes: This is lovely clean, bright, crisp and juicy honey processed coffee. It showcases wonderful sweetness with a crisp red apple acidity and subtle notes of berries that include raspberry, apple and caramel. There is a silky, creamy body with caramel-like sweetness. Brewing: This coffee works well for all brew methods. Filter: Dose 15g, water 250g. Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. This coffee is available as whole bean and pre-ground, but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home.

Costa Rica - La Karola Geisha Natural Varietal – GeishaPreparation – NaturalLocation – San Pedro, TarrazuAltitude – 1500-1900 maslImporter - Horsham Coffee Roaster We are super excited to be sourcing our Costa Rican Tarrazu coffees directly. We source our Costa Rican coffees directly in partnership with Selva Coffee, a small exporter representing a select group of coffee producers that we first visited in February 2020. These producers are located in the West Valley, Central Valley and Tarrazu region of Costa Rica. You can read more about our direct trade coffees in our Transparency Report. Farm Overview This stunning natural comes from a small section of the farm planted with Geisha varietal trees. The Mora family owns the farm and covers an area of 4 hectares in total split into different farm sections. The family has owned the farm since 1960 and is now managed by Steven Mora. It's a family operation, and his parents and sisters are also involved in the production of their coffee. Steven and his sisters: The 4-hectare farm is planted mainly with the Catuai varietal although they are experimenting with some other varietals, including Geisha, in small amounts. They are focused on working in harmony with nature and don't use pesticides or herbicides on the farm. When we visited in December 2022 we were so impressed by the amount of wildlife in and around their farm and spotted many bird nests in the coffee trees which is always a great sign! The view across the farm: Harvesting and Processing: This stunning microlot comes from Geisha varietal trees planted on a small section of the farm. The coffee was carefully hand harvested ensuring only ripe cherry was selected. After harvest the coffee was floated using a water-based system that removes defects. Cherry was then laid out to dry on raised beds under a solar dryer, a type of open-sided greenhouse. This protects the coffee from harsh direct sunlight and keeps it dry just in case of rain. The drying process took 25 days and during daytime hours the coffee was turned every 45 minutes and any noticeable defects were removed by hand. Once dried the coffee was packed into large plastic bags and stored for 1 month before the fruit was removed. Tasting Notes: This is a stunning high cup score natural processed Geisha varietal. You can expect a wide range of complex tasting notes, including peach, raspberry and honey Brewing: This coffee works well for all brew methods. Filter: Dose 15g, water 250g. Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. This coffee is available as whole bean and pre-ground, but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home.

La Pastora by Horsham Coffee Roaster Varietal – GeishaPreparation – Anaerobic - two stage fermentationLocation – Santa Maria, TarrazuAltitude – 2000 maslImporter - Horsham Coffee Roaster / IAC In early 2026, we bought a one-hectare coffee farm high in the mountains of San Lorenzo, in Tarrazú, Costa Rica. La Pastora is the first land we’ve ever owned, and it comes after six years of working alongside producer Carlos Montero, his daughter Marianella and her husband Perry, whom we’ve visited almost every year since 2020. The farm is made up of two parcels joined by a strip of high-altitude rainforest covering 1.44 hectares. The 2026 harvest yield was very low and we have a limited amount of this stunning Geisha anaerobic natural available. The coffee went through the following post harvest process: 1) Careful hand harvesting to select ripe cherry 2) Overnight aerobic fermentation for 18 hours in a cool dark space 3) Coffee was washed using cold, mountain spring water 4) Anaerobic fermentation took place in sealed containers for 48 hours 5) Coffee was dried on raised tables under a polytunnel to slow This process has helped to create intense, complex fruit flavours, and we are very proud of our first ever coffee from our farm! Tasting notes include peach, elderflower, honey and a hint of tropical fruits.

A medium-dark Colombian coffee from the Meseta de Popayan, roasted for espresso or a fuller filter profile. Dates, molasses, and chocolate notes bring sweetness and body with restrained acidity.

REGION : Terrazú ALTITUDE : 1,700 MASL VARIETAL : Catuai, Caturra PROCESS : Honey FLAVOUR NOTES : Prune, Green Apple, Cola Finca and Beneficiadora Santa Elena is a 46ha farm situated on the slopes of the Caraigres mountain in the Los Santos Region, also known as Tarrazu. This washed microlot is grown at 1,650masl and includes both Caturra and Catuai varieties. Coffee came to Costa Rica as early as 1779 and within 50 years was generating more revenue than any other crop, but by the 1830’s they were growing more coffee than the ships heading south could take. And virtually no infrastructure existed for transporting even a small amount of green coffee to the east coast of Costa Rica (where London was a mere 5,000 miles away). The distribution woes of Costa Rican coffee producers reached the ears of an up-and-coming shipping magnate named William Le Lacheur in 1841 and on Christmas day, 1841 he sailed The Monarch into port at Puntarenas, Costa Rica, and thus began a long and mutually beneficial relationship. On one voyage to London in late in 1843, the Monarch carried more than half a million pounds of Costa Rican coffee. Coffee grows in eight coffee regions throughout Costa Rica. In the central and northern highlands where most specialty coffee is found, coffee grows from 1200-1700 meters. Ninety percent of Costa Rican coffee is grown by 50,000 farmers on less than 5 hectares. Although nearly all Costa Rican coffee is wet milled, the country produces a wide variety of honey processed coffee. Coffee is dried using both patios and mechanical dryers. Costa Rica grows Typica, Caturra, Catuai, Villa Sarchi, Bourbon and Gesha.

A Freak & Unique natural anaerobic lot from La Pastora in Tarrazu, Costa Rica, built around Catuai and Caturra. Cinnamon, warm nutmeg, and spiced rum notes make it a striking, spice-heavy cup.

This coffee-only edition of the La Pastora Freak & Unique release keeps the same natural anaerobic Costa Rican profile. Expect big cinnamon, warm spice, and a dash of spiced rum from a cup with real personality.

Producer Diego Robelo, Aquiares Estate Farm/Mill Aquiares Estate Location Turrialba, Cartago, Costa Rica Altitude 1,000 - 1,400 masl Process Anaerobic Natural Cultivar Centroamericano (F1 hybrid) Harvest March 2026 Expect notes of Guava, Amaro, Melon Aquiares Estate sits at the foot of Costa Rica's Turrialba Volcano in Cartago Province, the largest coffee farm in the country and a long-running test bed for what regenerative coffee can be. This lot is a small one of Centroamericano, an F1 hybrid developed just up the road at CATIE Turrialba in partnership with CIRAD and the regional coffee institutes of Central America. The variety was bred for leaf-rust resistance and high yield, but its Rume Sudan parentage carries something else: a capacity for floral and fruity complexity that few hybrids can match. The lot was processed as an anaerobic natural, the whole cherry sealed and fermented without oxygen before being dried with the fruit intact. The result is a cup of remarkable character: tropical guava, herbaceous amaro and melon, layered and complex.

Costa Rica: Arbar - El Manantial, Villa Sarchi, Honey A zing of lemon and white sugar softens into sweet Cantaloupe melon on the finish. As it cools, there are hints of orange and white grape too, for a sweet, bright and clean cup. Arbar was the first coffee farm that our Green Buyer Roland ever visited. In many ways it is characteristic of everything we’ve ever tried to do with coffee buying and is at the heart of what we’ve always been about. The lot we have here for you is a Honey processed Villa Sarchi. A Revolution In Traceability The Arbar mill is located in Costa Rica’s West Valley, near Lourdes de Naranjo, at an elevation of 1,600 metres above sea level. Owned by Carlos and Maria, the name Arbar is a blend of Carlos ARrieta and Maria BARboza. When they first inherited the coffee farm, it wasn’t really making them any money. At that time, almost all Costa Rican coffee was sold to large cooperatives for processing. You could buy regional lots (e.g. Tarrazú) but there was little traceability and not much incentive for individual producers to achieve exceptional results, as their work would be batched together with everyone else’s. In the 2010s, Costa Rica saw the "micromill revolution", where various producers realised that building their own mills could enable them to process their own coffee and gain recognition for their hard work. A Lucky Introduction The road that Arbar is situated along is well known among exporters and buyers as it’s a checklist of Cup of Excellence-winning farms and their award-winning coffees. On that road is Vista Al Valle (owned by Oldemar Arrieta Lobo, Carlos’s cousin), Herbazu (owned by Tonio Barrantes Zuñiga, Carlos’s neighbour), and a bit further down is Sumava (owned by Francisco Mena, farmer, Cup of Excellence winner, and our exporter). All amazing farms that we buy delicious coffee from on repeat. Carlos and Maria saw the success that other local farms were having from processing their own coffee and thought, "Hey, maybe we should try something." We were lucky enough to find their coffee early and started buying it right away because, as it turns out, their hunch was correct. It’s delicious. Initially we bought it without really knowing much about where it was coming from. Francisco had introduced us and essentially said, "Hey, do you like this coffee?" We said, "Yes!" He said, "Great, here’s the producers." And that was that. The first year we bought it, it was simply called Carlos Arrieta because they hadn’t yet decided on a name for their mill. The following year it became Arbar. Pura Vida Roland first visited Arbar in 2015, the year he participated on the Costa Rica Cup of Excellence jury, and it remains one of the most memorable experiences of his life. On that first trip he didn’t yet speak any Spanish and was accompanied by the lovely Wayner from Exclusive Coffees who, at that point, didn’t speak much English. Carlos and Maria both only speak Spanish, so communication was a challenge. They bridged that gap almost immediately. Before any introductions, Carlos gave Roland a huge hug and said, "Welcome. You’re one of us, this is your home now." He was shown around the farms, sat at the head of the table for dinner, and learned a few Spanish phrases. The most important, of course, was "Pura Vida!". Literally translating to "pure life", it’s the ultimate Costa Rican catch-all phrase. How are you? Pura Vida. Had a bad day? Pura Vida. It’s a wonderfully upbeat phrase that can be used for almost anything and perfectly captures the spirit of Costa Rica. Looking To The Future We started buying from Arbar in 2013 and they have produced amazing Costa Rican coffee for us ever since. Each year they have steadily moved forward, never overdoing things or moving too quickly. They started planting new varietals and we’ve now enjoyed Villa Sarchi (as this lot is), Caturra, Catuai, Geisha, and Kenya lots from the farm. They’ve also got small amounts of Ethiopian Landrace coffee and several other experimental plantings. Starting with their first two farms, Manantial and Oasis, they have since added La Isla, owned by Maria’s niece, and Pedro, a farm they purchased after the previous owner passed away and named in his honour. It’s been wonderful to see that progression. Roland’s favourite example of the impact of these developments is Esteban, the eldest of the four Arrieta-Barboza children: Yessica, Karen, Esteban, and Jose Ignacio (Nacho). When Roland first met him, he was working in the cattle industry. It’s not unusual to see children move away from coffee farming because there often isn’t enough money in it. A few years later, Esteban started working at the nearby Sumava mill and excelled. He then moved on to work for an exporter and today works for Exclusive, our exporting partner. He has even purchased some land of his own right next to Oasis. Seeing Esteban choose a future in specialty coffee is a powerful reminder that paying fair prices can create opportunities for the next generation. Good People Make Good Coffee When we first started buying Costa Rican coffee from Arbar, we took every bean they produced. Today they are far more efficient and produce a much larger crop, so while we no longer buy all of it, we still purchase a significant proportion. That reality is incredibly satisfying for us to see, and spending time with the family remains precious and personal. It reminds us how far relationships can progress when producers are paid fairly for their coffee. That’s all we’re doing, paying them what they deserve and showing up year after year. It’s wonderful to see them continue to thrive. Maria and Carlos have also expanded into tourism, running coffee tours on the farm, and have become largely self-sufficient. They keep goats, chickens, and fish while striving to be as self-reliant as possible. The family are deeply involved in their local community. On a recent visit, Paul (our Head Roaster in New Zealand) and Roland attended a local rodeo fair, a major event in the rural agricultural community. Sadly, there are no photos of Roland falling off anything. On that same trip, while sharing coffee outside the house, the local firefighters stopped by to buy coffee from Maria, who roasts her own coffee in a small roastery behind the house. As she roasted, they shared a coffee and a chat before heading back to work. It was a lovely snapshot of rural life and community spirit. Everyone at Arbar is genuinely woven into the fabric of their community and they remain some of the loveliest people we know. It’s a constant reminder of why maintaining these relationships matters so much. Traceability Country: Costa Rica Region: Western Valley City: Lourdes de Naranjo Micromill: ARBAR Farm: El Manantial Producer: Carlos Arrieta & Family Altitude: 1,600 m.a.s.l. Varietal: Villa Sarchi Process: Honey Cupping Scores Cupping Notes: Lemon, Melon, White Grape Cup of Excellence Cupping Scores Clean Cup: 6.5/8 Sweetness: 6.5/8 Acidity: 6.5/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6/8 Balance: 6.5/8 Overall: 6.5/8 Correction: +36 Total: 87/100 If you'd like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you'd like to try cupping yourself, we've got a guide to that too! What is Coffee Cupping. Roasting Information Medium – Through the gap and don't let this go too far towards second crack. Let the simple sweetness shine.

Costa Rica: Arbar - La Isla Crisp green fruit flavours begin with lime marmalade before white grape cuts through and a gentle gooseberry on the aftertaste wraps things up with a crisp but sweet finish. Arbar was the first coffee farm that our Green Buyer Roland ever visited. In many ways it is characteristic of everything we’ve ever tried to do with coffee buying and is at the heart of what we’ve always been about. The lot we have here for you is a Honey Process Caturra and Catuai blend. A Revolution In Traceability The Arbar mill is located in Costa Rica’s West Valley, near Lourdes de Naranjo, at an elevation of 1,600 metres above sea level. Owned by Carlos and Maria, the name Arbar is a blend of Carlos ARrieta and Maria BARboza. When they first inherited the coffee farm, it wasn’t really making them any money. At that time, almost all Costa Rican coffee was sold to large cooperatives for processing. You could buy regional lots such as Tarrazú, but there was little traceability and not much incentive for individual producers to achieve exceptional results, as their work would be batched together with everyone else’s. In the 2010s, Costa Rica saw the "micromill revolution", where various producers realised that building their own mills could enable them to process their own coffee and gain recognition for their hard work. A Lucky Introduction The road that Arbar is situated along is well known among exporters and buyers as it’s a checklist of Cup of Excellence-winning farms and their award-winning coffees. On that road is Vista Al Valle (owned by Oldemar Arrieta Lobo, Carlos’s cousin), Herbazu (owned by Tonio Barrantes Zuñiga, Carlos’s neighbour), and a bit further down is Sumava (owned by Francisco Mena, farmer, Cup of Excellence winner, and our exporter). All amazing farms that we buy delicious coffee from on repeat. Carlos and Maria saw the success that other local farms were having from processing their own coffee and thought, "Hey, maybe we should try something." We were lucky enough to find their coffee early and started buying it right away because, as it turned out, their hunch was correct. It’s delicious. Initially we bought it without really knowing much about where it was coming from. Francisco had introduced us and essentially said, "Hey, do you like this coffee?" We said, "Yes!" He said, "Great, here’s the producers." And that was that. The first year we bought it, it was simply called Carlos Arrieta because they hadn’t yet decided on a name for their mill. The following year it became Arbar. Pura Vida Roland first visited Arbar in 2015, the year he participated on the Costa Rica Cup of Excellence jury, and it remains one of the most memorable experiences of his life. On that first trip he didn’t yet speak any Spanish and was accompanied by the lovely Wayner from Exclusive Coffees, who at that point didn’t speak much English. Carlos and Maria both only speak Spanish, so communication was a challenge. They bridged that gap almost immediately. Before any introductions, Carlos gave Roland a huge hug and said, "Welcome. You’re one of us, this is your home now." He was shown around the farms, sat at the head of the table for dinner, and learned a few Spanish phrases. The most important, of course, was "Pura Vida!". Literally translating to "pure life", it’s the ultimate Costa Rican catch-all phrase. How are you? Pura Vida. Had a bad day? Pura Vida. It’s a wonderfully upbeat phrase that can be used for almost anything and perfectly captures the spirit of Costa Rica. Looking To The Future We started buying from Arbar in 2013 and they have produced amazing Costa Rican coffee for us ever since. Each year they have steadily moved forward, never overdoing things or moving too quickly. They started planting new varietals and we’ve now enjoyed Villa Sarchi, Caturra, Catuai, Geisha, Kenya, and other experimental lots from the farm. They’ve also got small amounts of Ethiopian Landrace coffee and several other trial plantings. Starting with their first two farms, Manantial and Oasis, they have since added La Isla, owned by Maria’s niece, and Pedro, a farm they purchased after the previous owner passed away and named in his honour. It’s been wonderful to see that progression. Roland’s favourite example of the impact of these developments is Esteban, the eldest of the four Arrieta-Barboza children: Yessica, Karen, Esteban, and Jose Ignacio (Nacho). When Roland first met him, he was working in the cattle industry. It’s not unusual to see children move away from coffee farming because there often isn’t enough money in it. A few years later, Esteban started working at the nearby Sumava mill and excelled. He then moved on to work for an exporter and today works for Exclusive, our exporting partner. He has even purchased some land of his own right next to Oasis. Seeing Esteban choose a future in specialty coffee is a powerful reminder that paying fair prices can create opportunities for the next generation. Good People Make Good Coffee When we first started buying Costa Rican coffee from Arbar, we took every bean they produced. Today they are far more efficient and produce a much larger crop, so while we no longer buy all of it, we still purchase a significant proportion. That reality is incredibly satisfying for us to see, and spending time with the family remains precious and personal. It reminds us how far relationships can progress when producers are paid fairly for their coffee. That’s all we’re doing, paying them what they deserve and showing up year after year. It’s wonderful to see them continue to thrive. Maria and Carlos have also expanded into tourism, running coffee tours on the farms, and have become largely self-sufficient. They keep goats, chickens, and fish while striving to be as self-reliant as possible. The family are deeply involved in their local community. On a recent visit, Paul (our Head Roaster in New Zealand) and Roland attended a local rodeo fair, a major event in the rural agricultural community. Sadly, there are no photos of Roland falling off anything. On that same trip, while sharing coffee outside the house, the local firefighters stopped by to buy coffee from Maria, who roasts her own coffee in a small roastery behind the house. As she roasted, they shared a coffee and a chat before heading back to work. It was a lovely snapshot of rural life and community spirit. Everyone at Arbar is genuinely woven into the fabric of their community and they remain some of the loveliest people we know. It’s a constant reminder of why maintaining these relationships matters so much. Traceability Country: Costa Rica Region: Western Valley City: Lourdes de Naranjo Micromill: ARBAR Farm: La Isla Producer: Carlos Arrieta & Family Altitude: 1,600 m.a.s.l. Varietal: Caturra & Catuai Process: Honey Cupping Scores Cupping Notes: Lime Marmalade, White Grape, Gooseberry Cup of Excellence Cupping Scores Clean Cup: 7/8 Sweetness: 6.5/8 Acidity: 7/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6/8 Balance: 6/8 Overall: 6.5/8 Correction: +36 Total: 87.5/100 If you’d like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you’d like to try cupping yourself, we’ve got a guide to that too! What is Coffee Cupping. Roasting Information Medium - Keep this nice and steady and aim for midway through development, keeping the coffee’s flavours crisp, clean, and bright.

Costa Rica: Don Joel - Finca Carmela This cup opens with silky, sweet wine gums and the zingy lift of lime and raspberries. Juicy black grapes come in on the finish of this well-rounded and fruity coffee. We were lucky enough to first buy excellent Costa Rican coffee from Allan Oviedo Rodriguez just shy of a decade ago. We have been building a relationship with him and his family ever since that first purchase in 2017. This year we have three different lots produced by Allan. This is a Honey-processed Villa Sarchi coffee from Finca Carmela. Finca Carmela: The Details Allan has two farms in the Alajuela province of Costa Rica’s famous Western Valley: Finca La Cumbre and Finca Carmela. Their Don Joel micromill, named in honour of his late father, is situated on La Cumbre. The mill provides expert processing for both farms, plus small lots for neighbouring producers when there is capacity to take in extra cherry. This coffee was grown on Finca Carmela. The farm sits at 1,600 metres above sea level and is just three hectares in size. The small plot is planted mainly with Villa Sarchi and Typica, along with small trials of varieties such as SL28. Microclimates Are Key Despite Allan’s two farms being only five minutes’ drive from each other, their locations on opposite sides of the same hill mean they experience vastly different microclimates. Weather fronts arriving from different directions will often affect one farm but not the other. Even small variations in rainfall, sunshine, and wind can have a profound impact on how coffee trees grow and fruit. These subtle differences lead to distinct characteristics in the cup and give Carmela’s harvests their own unique personality. To learn more about Finca Carmela and Allan’s coffee journey, check out his Producer Story here: Allan Oviedo & Family Producer Story. Finca Carmela may be small, but it perfectly embodies Allan’s approach: careful attention, deep respect for the land, and a vision for producing coffees that express a genuine sense of place. We’re proud to share it with you. Traceability Country: Costa Rica Region: Western Valley Province: Alajuela Canton: San Luis de Grecia Farm: Finca Carmela Micromill: Don Joel Producer: Allan Oviedo Elevation: 1,600 m.a.s.l. Processing method: Honey Varietal: Villa Sarchi Cupping Scores Cupping notes: Wine gums, lime, raspberry, black grape. Cup of Excellence Cupping Scores Clean Cup: 6.5/8 Sweetness: 7/8 Acidity: 6/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6.5/8 Balance: 6.5/8 Overall: 6.5/8 Total: 87.5/100 If you'd like to find out more about how we score coffees, have a read of What Do Coffee Cupping Scores Actually Mean?, and if you fancy trying cupping yourself, we've got a guide to that too: What is Coffee Cupping. Roasting Information Medium - through first crack and keeping it steady before you drop midway into the gap. Recommended Resting Time Our coffee is roasted fresh and ships quickly – which means it might arrive a little lively. Freshly roasted beans are still busy releasing carbon dioxide (a natural byproduct of roasting), and all that activity can make your brew taste a bit sharp or unsettled. Give it a few days to calm down and something lovely happens. Those brighter, edgier notes mellow out, sweetness develops, and the flavours you're actually after can really come into focus. We recommend resting your coffee for at least 5-7 days from the roast date on the bag before brewing. A little patience goes a long way. That said, this is just what we've found works best – not a rule. If you can't wait, we completely understand. Tuck in whenever you like. .coffee-product-description { font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, sans-serif; line-height: 1.6; color: #333; max-width: 800px; } .coffee-product-description h2 { font-size: 1.8em; margin-bottom: 0.5em; color: #2c1810; } .coffee-product-description h3 { font-size: 1.4em; margin-top: 1.5em; margin-bottom: 0.75em; color: #2c1810; } .coffee-product-description h4 { font-size: 1.2em; margin-top: 1.25em; margin-bottom: 0.5em; color: #4a3326; } .coffee-product-description p { margin-bottom: 1em; } .tasting-notes { background-color: #f9f6f2; padding: 1.25em; border-radius: 4px; margin-bottom: 1.5em; } .tasting-notes p:last-child { margin-bottom: 0; } .coffee-product-description hr { border: none; border-top: 1px solid #e0d5c7; margin: 2em 0; } .traceability-list, .cupping-scores { list-style: none; padding-left: 0; } .traceability-list li, .cupping-scores li { padding: 0.4em 0; border-bottom: 1px solid #f0ebe5; } .traceability-list li:last-child, .cupping-scores li:last-child { border-bottom: none; }

Costa Rica: Don Mayo Micromill - La Ladera, Catuai, Honey This dessert in a cup begins with soft, cooked down peach before finishing with a sprinkle of brown sugar. On the aftertaste is a delicate strawberry edge, rounding out this well balanced, all day coffee. Our relationship with the Bonilla Family and their Don Mayo micromill stretches all the way back to 2012, we couldn’t be prouder to still buy Costa Rican coffee from them all these years later. During that time, Don Mayo has gained a huge reputation across the world as a producer of delicious coffee, and this lot is a perfect example of the great cup quality they are famous for. A favourite for us year on year, their Honey processed Catuai. The mountain landscape provides perfect conditions for the production of high-quality specialty coffee beans. The plants thrive in rich, volcanic soils at an ideal average temperature of just under 20°C and the steep slopes providing the right balance of high altitudes for slow cherry maturation and shelter for the delicate Arabica trees. Tarrazú - Iconic For Costa Rican Coffee The Tarrazú canton sits halfway down Costa Rica, towards the western coast. Located in a stunning valley surrounded by mountains that are part of the Talamanca Sierra. It is famous for producing some of the very best coffee in the country, with coffee production being the main industry for local residents, making up a whopping 95% of the local economy. During the harvest in December, January and February, the area’s population triples with seasonal workers needed to bring in the crop. On The Farm La Ladera, located in the Tarrazú region of Costa Rica, is owned by Pablo Bonilla. The farm spans 20 hectares and is situated at an altitude of 1,850 meters, which allows different coffee varieties to thrive at various elevations. Catuai coffee plants grow well at higher elevations, while Caturra is suited to medium and lower areas. In previous years our lots from La Ladera have been a mix of Catuai and Caturra but for the last 2 harvests the varietals were separated and we have been able to buy just the higher growing Catuai crop. The farm emphasises sustainable coffee production by planting native species alongside coffee crops to maintain ecological balance. Additionally, wastewater is treated to prevent pollution, and a small hydroelectric plant is used during peak harvest. La Ladera employs a team of 120-130 pickers during the harvest season, primarily from Panama. The farm has been hiring the same core group of pickers for the last two decades, providing them with transportation and accommodation. At The Mill After harvest, the single origin coffee is processed at the Don Mayo micro mill, also owned by Pablo Bonilla. The Don Mayo micro mill is one of the oldest and most respected micro mills in the country. Established in 2003 by Hector Bonilla and his sons, the mill has been innovative in creating an economically and environmentally sustainable farm-to-mill operation under the Bonilla Family Estate. The mill processes coffee from its own farms, such as La Loma, and also buys whole cherries from local coffee farmers to sell as individual micro-lots. Don Mayo is equipped with state-of-the-art machinery and is committed to producing high-quality coffee. This commitment is demonstrated through the mill’s success in Costa Rica’s Cup of Excellence competition, having auctioned more than 35 lots through the competition and placing first in both 2009 and 2020. Environmental conservation is a key focus at Don Mayo. The mill minimises water usage due to government restrictions and uses coffee pulp and parchment as fuel for cooking and mechanical dryers, as well as fertiliser. This approach ensures that nothing goes to waste and supports sustainable coffee production. Traceability Country: Costa Rica Zone: Los Santos Province: San José Canton: Leon Cortes Farm: La Ladera Micromill: Don Mayo Producer: Pablo Bonilla Variety: Catuai Process: Honey Elevation: 1,850-1,900 m.a.s.l. Cupping Scores Tasting notes: Peach, brown sugar, strawberry. Cup of Excellence Cupping Scores Clean Cup: (1-8): 6 Sweetness: (1-8): 6.5 Acidity: (1-8): 6 Mouthfeel: (1-8): 6 Flavour: (1-8): 6.5 Aftertaste: (1-8): 6.5 Balance: (1-8): 6.5 Overall: (1-8): 6 Correction: (+36): +36 Total (max 100): 86 If you'd like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you'd like to try cupping yourself, we've got a guide to that too! What is Coffee Cupping. Roast Information Medium - Through the gap and don't let this go too far towards second, let the simple sweetness shine.

Costa Rica: Granitos - Ortiz 1800, Catuai, Yellow Honey A gentle peach sweetness on the first sip slips seamlessly into marzipan. Sultanas and a dash of cream on the aftertaste round it out, but it's that sweet marzipan you'll keep coming back for. The Tarrazú region sits halfway down Costa Rica, towards the western coast. The region is made up of the Dota, San Marcos (Tarrazú) and Leon Cortes Cantons, thread through by beautiful mountains that are part of the Talamanca Sierra. The mountain landscape provides perfect conditions for the production of high-quality specialty coffee beans. The plants thrive in fertile volcanic soils at an ideal average temperature of just under 20°C and the steep slopes providing the right balance of high altitudes for slow cherry maturation and shelter for the delicate Arabica trees. This Yellow Honey Catuai from Granitos de Altura del Ortiz is a fine example of the region’s coffees. A Family-Run Micromill in the Mountains of Tarrazú Sitting at 1,800 metres above sea level in Tarrazú you’ll find Granitos de Altura del Ortiz. The family-run micromill is managed by sisters Johana and Joyce Calderón, known for producing elegant, expressive coffees that reflect both the meticulous care that goes into growing and processing them and the exceptional terroir. The farm is a fine example of the characteristic cup profile gleaned from the cool mountain air and rich volcanic soils - ideal conditions for slow cherry maturation and more complex cup profiles. The name “Granitos de Altura” translates to “High Altitude Little Beans” - a nod to both the terrain and the fastidious care that defines their approach. This small but mighty operation is a shining example of Costa Rica’s micromill revolution. Women in Coffee: Johana & Joyce Calderón The mill was originally run by Joyce and Johana’s father, Omar Calderón, until they asked if they could take the reins. Since he said yes (of course!) just over a decade ago, the sisters have run the business with a deep commitment to quality over quantity. Omar still plays a vital role, managing the farms where the coffee is grown. Rather than expanding production, Joyce focuses on refining every step of the process - from cherry selection to drying - to ensure each lot meets their exacting standards. The family’s philosophy is rooted in connection: with the land, with the coffee, and with the people who come to visit and share in the experience. “When the harvest is in full swing, the days are long and the workloads are heavy,” Joyce says. “But we’re energised by people visiting, sharing their time, and connecting over coffee.” Granitos de Altura is also part of a wider movement in Costa Rica: one that champions traceability, sustainability, and women-led coffee businesses. While we source this coffee through our long-standing export partner, Exclusive Coffees, the Calderón family’s commitment to quality and transparency is clear in every lot. Their work reflects a new generation of producers who are elevating Costa Rican coffee through innovation, care, and connection - and we’re proud to share their story and their coffee with you. New Developments At Granitos Roland’s last visit to Granitos was in 2024. The last couple of years have been relatively low harvests in Costa Rica, which meant that by the time he got to the farm in May the harvest was already finished. The visit was a little later than he would normally go, and with the lower quantity of coffee to be brought in the staff had already picked everything. At Granitos, as with a number of other farms we work with, this means that they have been using the spare days to take on some additional projects to improve the farm and mill whilst they have the time. This is a very positive sign as it shows that they’re earning enough from the normal years that, when they hit a tough year like this one, they don’t feel like they have to put a halt on any supplementary projects. At the mill, this has resulted in some new drying tables and a colour sorter. The extra drying tables give Johana and Joyce the freedom to always choose the processing method that they think is right for the coffee on hand. The additional capacity means that they don’t need to worry about running out of space - the choice is based on flavour and quality rather than rigid practicality. The colour sorter is a machine that uses an electronic eye to spot damaged coffee beans and automatically separate them out before batches go on to Exclusive Coffees, our export partners. Joyce and Johana have also begun a new side project they’re calling Dos Semillas (“Two Seeds” in English). This involves buying coffee cherries from other local farms to be processing at their mill themselves. This side project alongside the main work at Granitos is intended to help build up some extra funds with the goal of eventually buying their own farm. Omar has been very supportive of the plan and has even donated some Geisha seeds for them to plant there once they buy. Up until now, all of the Granitos farms are his, so this will be the first farm the sisters will have bought and owned independently. They've also been working with Omar to plant some new varietals on the existing farm. They're not expanding the size of the estate, but they are trying out small plantings alongside the existing plant stock. These include Milenio, Starameyer, Catigua, and ParaisoI. These are newer Catimor varietals that are reported to have good cup quality. Roland noted having noticed particularly Starameyer and Milenio around on a few other farms he visited in the area. There are a number of farms trialling very small amounts of these to begin with - this will be an experiment to see if they actually hold up or not, only time will tell. Honey Processing We always love the Honey-process coffees we get from Granitos. As in previous years, this one stood out on the cupping table and was a must-buy. For the Honey process you run the cherry through a special depulper that removes the skins while leaving the mucilage intact on the seeds. That layer of sticky fruit then stays on throughout the drying process on raised beds. The more mucilage left, the darker the colour goes during drying - this version keeps a small amount of pulp, hence “Yellow” Honey. That fruit contact means that in the final cup you get a little more fruit character and a little more body and texture than with a Washed coffee. Traceability Country: Costa Rica Region: Tarrazú Province: San José Town: Santa María de Dota Mill: Micro-Beneficio Granitos de Altura del Ortiz Producers: Calderón Family Farm: Ortiz 1800 Growing altitude: 1,800 m.a.s.l. Soil type: Loamy Average annual rainfall: 2,050mm Plant age: Around 10 years Harvest months: January to February Variety: Catuai Processing method: Yellow honey Export partner: Exclusive Coffees Relationship since: 2022 Cupping scores Cupping notes: Peach, marzipan, sultana. Cup of Excellence Cupping Scores Clean Cup: 6/8 Sweetness: 6.5/8 Acidity: 6/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6.5/8 Balance: 6.5/8 Overall: 6.5/8 Correction: +36 Total: 86.5/100 If you'd like to find out more about how we score coffees, have a read of What Do Coffee Cupping Scores Actually Mean?, and if you fancy trying cupping yourself, we've got a guide to that too: What is Coffee Cupping. Roasting information Medium - keep this to the middle of the gap, slowing it a little to help develop the layered sweetness. Recommended Resting Time Our coffee is roasted fresh and ships quickly – which means it might arrive a little lively. Freshly roasted beans are still busy releasing carbon dioxide (a natural byproduct of roasting), and all that activity can make your brew taste a bit sharp or unsettled. Give it a few days to calm down and something lovely happens. Those brighter, edgier notes mellow out, sweetness develops, and the flavours you're actually after can really come into focus. We recommend resting your coffee for at least 5-7 days from the roast date on the bag before brewing. A little patience goes a long way. That said, this is just what we've found works best – not a rule. If you can't wait, we completely understand. Tuck in whenever you like.

Costa Rica’s Central Valley is known for great coffee, with Oscar and Francisca Chacón pioneering innovative honey and natural processing methods. Their experimentation has helped advance Costa Rica’s specialty coffee industry and popularise distinctive honey-processed coffees.