Bjorn - Costa Rica Hacienda La Luisa Natural

☕ Date // Manuka Honey // Navy Rum // Raisin

Dates and raisins, the sweetness of Manuka honey, and a note of navy rum. This natural San Isidro from Hacienda La Luisa brings a rich, dried-fruit character to the cup, grown in volcanic soils beneath the cool cloud-forest climate of Costa Rica’s Western Valley.

The estate was established in 1954, when a family of German origin acquired what was then mainly dairy farmland. Over time, coffee and sugar cane became its focus. Today, La Luisa combines that agricultural history with ongoing work in regenerative farming, varietal selection and careful lot-by-lot processing.

🌿 The farm

Hacienda La Luisa provides direct employment for families in Los Ángeles, Pueblo Nuevo and La Luisa. Beyond its coffee plantings, protected forest and natural water sources create a biological corridor for native plants and wildlife, while the estate’s water sources supply drinking water to nearby communities. On clear days, the views reach across Costa Rica’s Central and Western Valleys towards the Poás, Barva, Irazú and Turrialba volcanoes.

Reforestation, water conservation and wildlife protection are part of the estate’s approach, alongside tailored plant nutrition and a structured pruning programme. Coffee is kept separate by variety and cherry maturity, helping the team manage each lot according to its needs.

Alongside Beneficio La Eva, the farm also supports shared recreational spaces, including a football field and facilities where local families and children can gather.

🌱 San Isidro

San Isidro is a modern disease-resistant cultivar developed in Costa Rica. It belongs to the Sarchimor family, combining Villa Sarchí and Timor parentage, and was selected for performance in the high-altitude conditions and volcanic soils of Central America.

At La Luisa, it grows alongside varieties including SL28, Catuai, Caturra and Marsellesa. This diversity helps the estate balance cup quality with resilience as it responds to changing weather, coffee leaf rust and ageing plantations.

☀️ Natural processing

Each lot is assessed for cherry maturity before harvesting begins. Cherries are selectively hand-picked at peak ripeness, carefully sorted and processed as separate batches to preserve traceability.

For this lot, the cherries are dried whole on raised African beds for approximately 10–15 days, depending on the weather. They are turned by hand around three times a day and covered at night to protect them from excess humidity. Moisture is checked throughout to keep drying even and avoid over-drying or unwanted fermentation.

Once drying is complete, the coffee travels approximately nine kilometres to the mill, still in its dried cherry form. After processing, each lot is cupped to assess its sensory profile and check for defects.

📍 Origin: Sarchí, Western Valley, Costa Rica
Farm: Hacienda La Luisa
Owner: Mario Barquero
Varietal: San Isidro
Altitude: 1,450–1,800 metres above sea level
Process: Natural
Drying: Raised beds, approximately 10–15 days

☕ Brewing

Try as filter or AeroPress to explore the dried-fruit and honey notes, or as espresso for a more concentrated expression. A cafetière is another option for enjoying its rich character. Available as whole bean or ground to suit your brewing method.