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.
This coffee is a Natural Process, which means the fruit was left on the seeds during the entire drying process. This process requires many weeks of drying and has to be delicately monitored to make sure the coffee is balanced. It's been a staple for us for many years, but we're really excited about the depth of flavor in this particular lot.
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.
