We have three new Costa Rica coffees that are now available. Each comes from a different region, different grower, and different process, offering a variety of roasting and cupping choices.
Costa Rica El Cedral Red Honey
First up is our Costa Rica El Cedral Red Honey. This microlot is produced by Marvin Valverde at his 30 acre Tarrazu farm. This coffee is shade grown underneath the canopy of an abundant number of cedar and poro trees. In the cup it has notes of milk chocolate, hints of sweet orange citrus and brown sugar with a medium body and great acidity.
Costa Rica Olman Urena Honey Process
Next is our 100% Caturra Costa Rica Olman Urena Honey. Third generation grower, Olman Ureña Salazar has been producing coffee on his West Valley farm for over 25 years. This microlot features processing at a state-of-the-art facility that includes patios for sun-drying, elevated beds for rigorous drying and a greenhouse and specially designed drum dryers for more inclement weather. It’s cup features notes of pear and sweet cherry overtones, a great body, and great acidity.
Costa Rica Hacienda Sonora Natural Process
Our Costa Rica Hacienda Sonora Natural Process from producers Alberto and Diego Guardia’s Central Valley farm features a very bright cup with hints of tangerine and tart cherry on the finish. This microlot is comprised of a hybrid variety called Red Obata, cultivated for its resistance to coffee rust while also maintaining its cup complexity. Up to 50 acres of Hacienda Sonora is entirely forest reserve. The farm generates their own energy and irrigates their fields using the property’s flowing river as its source.
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There’s always an open invitation waiting for you to join us at our cupping table in Thousand Oaks.
Feel free to email us anytime or call to speak with our friendly staff M-F, 8AM – 4:30PM PST about our new Costa Rica coffees, what else we have coming in, and how we can help improve your roasting business. 800.761.JAVA