Costa Rica
Brumas del Zurquí
Heredia, Central Valley Natural 1400–1800 m Villa Sarchi December–April
This same green coffee
3 roasts, 3 different coffees
One sack, three profiles. What the roast changes is the balance of acidity, sweetness and body — the fruit doesn't disappear, it just steps back.
Whole bean
Take it with you — single-serve filter
A mug, hot water, two minutes. For travelling, the office, the mountains.
Most wanted
Take it with you
Take it with you
Costa Rica · Light
La Lapa — single-serve drip bag
blackberry · plum · bright chocolate
549 Ft / 11 g
Taste all three — 3 × 100 g, 6 790 Ft
It's the fastest way to find out which roast is yours.
This coffee is a microlot from the Heredia part of the Central Valley, from a family mill where neighbouring farms bring their cherry. Juan Ramón Alvarado Rodríguez and his family are fourth-generation producers; they have been building out the processing since 2003, and added a cupping lab and a roastery so they can taste what leaves their hands. This lot is Villa Sarchí, dry processed — hence the spice, the cooked cherry and the cocoa. “I hope to God that I will die a farmer, and I hope my son does too,” Juan Ramón says.
The producer
Brumas del Zurquí — Juan Ramón Alvarado Rodríguez
A fourth-generation family grower with its own cupping lab.
This is the one coffee on the shelf I do not just taste but know. Heredia is my province, and I went past this farm every time I drove to my sister's — to her, her husband and the kids — and every time I went up to San Isidro to my grandmother's rancho. Natural process, which is my favourite: it does not wash everything off the cup, it leaves the blackberry and the plum in it. I do not sell it because it is Costa Rican. I sell it because I know that road. I grew up on a at home, and it still shows in what I drink myself: light or medium, brewed as filter.
San José
Heredia, Central Valley