Origin Story
This vibrant micro-lot comes from the mountainous San Isidro region of Costa Rica, cultivated by smallholder farmers at 1,800 meters above sea level in the renowned Tarrazú coffee zone. Costa Rica has a long tradition of producing exceptional specialty coffee, and this natural-processed lot showcases the innovation happening in the country's coffee sector. The natural processing method—where whole coffee cherries are dried on raised beds for 20-30 days—is relatively new to Costa Rica, where washed processing has historically dominated. This careful drying process, with cherries turned every few hours to ensure even fermentation, creates bright red fruit flavors, floral notes, and a juicy, sweet acidity that's balanced by a creamy body. The volcanic soils and ideal microclimate of the Tarrazú region, combined with meticulous processing, produce a coffee that's both vibrant and refined—perfect for filter brewing or espresso.
Producer Details
Region: San Isidro, Tarrazú Zone, Costa Rica
Altitude: 1,800 MASL
Process: Natural (sun-dried whole cherries on raised beds)
Varietals: Caturra, Catuai
Farmers: Smallholder farmers in the San Isidro micro-region
Drying Method: Raised beds, 20-30 days with frequent turning
Harvest Season: November - February
Sustainability & Certifications
✓ Micro-Mill Model: Small-scale processing ensuring quality control and fair farmer compensation
✓ Shade-Grown: Cultivated under native shade trees protecting biodiversity
✓ Organic Practices: Natural composting and minimal intervention farming
✓ Direct Trade Partnership: Long-term relationship with San Isidro producers, premiums 25% above market
✓ Water Conservation: Natural processing eliminates water waste from washing
✓ Quality Investment: Micro-mill model allows farmers to invest in processing equipment and training
✓ Fair Wages: Premium pricing for specialty lots ensures living wages
✓ Environmental Protection: Costa Rica's strict environmental laws ensure sustainable farming practices
Tasting Profile
Aroma: Floral sweetness, cane sugar, dried fruits, red apple
Flavor Notes: Red apple, stone fruit, panela (unrefined cane sugar), citrus, dried fruits
Acidity: Medium-high, malic and juicy like fresh apple
Body: Creamy and round with silky mouthfeel
Sweetness: Pronounced natural sweetness from cherry fermentation
Finish: Balanced with lingering sweetness and sweet-citrus acidity
Brewing Recommendations: Excellent as pour-over (V60, Kalita), cold brew, or espresso
Why Costa Rican Natural Process is Special
Costa Rica has historically been known for its clean, bright washed coffees. The emergence of natural processing in the country represents innovation and experimentation by forward-thinking producers. The combination of Costa Rica's ideal growing conditions, strict quality standards, and careful natural processing creates a unique expression—fruit-forward like other natural coffees, but with the clarity and balance Costa Rica is famous for. This is a perfect example of how traditional coffee origins are evolving and experimenting with new methods.
Traceability
This coffee is fully traceable to the San Isidro micro-region in the Tarrazú zone and the specific micro-mill that processed it. We maintain detailed records including lot numbers, harvest dates, and processing notes. Each lot is cupped and scored at our Dubai facility by founder Mohamed Hamdou, and this coffee is featured in our cupping sessions to demonstrate how natural processing creates different flavor profiles from the same origin.
At 1718 Coffee, we're committed to knowing the people behind every bean we source. Questions about this vibrant Costa Rican natural's journey from the mountains of Tarrazú to your cup? We're here to share the story.
