Diego Abarca

FARM: Alto San Juan Micromill - San Calletano

ELEVATION: 1600 masl

VARIETIES: Catuai, Pink Bourbon & Gesha

REGION: Alto San Juan

Our friend Diego Abarca grows and processes coffee in Tarrazu, Costa Rica on his family land at around 1600 masl. A driven young producer, Diego has built his micro-mill, Alto San Juan, with his brother in order to maintain quality control and consistency. He continues to invest in his farm and mill to improve his coffees.

One of the most famous or recognized coffee growing regions, Costa Rica grows many different varieties and uses creative techniques in processing them. The prevalence of personal or cooperatively owned micro-mills has given producers the opportunity to experiment and develop many unique traditions for post harvest processing. Known for honey processed coffees with balanced body and florally sweet acidity, Costa continues to impress and innovate. Tarrazu is one of our favorite places to visit. Not only do we get to spend time with the Abarca family, we've grown to love the "honey highway" as it bends around the steep mountainsides as we navigate the foggy terrain.

Costa Rica

One of the most famous or recognized coffee growing regions, Costa Rica grows many different varieties and uses creative techniques in processing them. The prevalence of personal or cooperatively owned micro-mills has given producers the opportunity to experiment and develop many unique traditions for post harvest processing. Known for honey processed coffees with balanced body and florally sweet acidity, Costa continues to impress and innovate. Tarrazu is one of our favorite places to visit. Not only do we get to spend time with the Abarca family, we've grown to love the "honey highway" as it bends around the steep mountainsides as we navigate the foggy terrain.

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