Costa Rica Labrador Anaerobic
About this Product
During his visit with legend Diego Robelo at Aquiares last summer, our team member Will had the opportunity to taste coffees from other Costa Rican farmers – particularly smallholder farmers whom Diego is seeking to connect with buyers. It was a bit late in the year and we weren't necessarily looking for more coffee, but Will was blown away by a couple lots from Hacienda San Isidro Labrador, so we decided to go for it.
This lot is a blend of varietals: Typica, Catuai, and Caturra. Typica and Catuai bring the complexity while Caturra brings bold sweetness, resulting in a sparkling, layered profile with crisp notes of orange, honeydew melon, and frangipane. Each note shines clearly despite its extended anaerobic fermentation ... a real testament not only to the quality of cherry and environment but also meticulous and skilled processing.
All in all, we're very excited to be buying coffee from a farm that we discovered through another producer. Opportunities like this are one of the many positives of working with strong local partners like Diego Robelo.
Hacienda San Isidro Labrador is owned and operated by the Monge Naranjo family, who have been recognised by the Costa Rican Cup of Excellence competition with strong placements since 2017, most notably coming first in 2023. It’s no wonder they produce such excellent coffees – their location in Dota in the highlands of the renowned Terrazu region sits at about 1950 meters above sea level, and they are a family of second- and third-generation farmers who have been working hard to improve quality for a long time. Father and son Johal and Matias are at the helm and have been primarily running the farm as a stand-alone family business for the last 10 years after working with the Grupo Los Grandes de Copey. Their shift to independence was facilitated by the construction of their own dry mill. Johal and Matias are the first from their family to produce finished coffees thanks to this dry mill.
This lot was tank-fermented in a reduced-oxygen environment and then dried with intermittent shade on raised African beds.
Elevation: 1950 MASL
Varietal: Caturra, Typica, and Catuai
Cup score: 86
Price paid per kg: £10.60
Process: Anaerobic Natural
Pricing & Formats
| Format | Price |
|---|---|
| 250g / Whole Bean | £11.50 |
| 250g / Ground for Espresso (fine) | £11.50 |
| 250g / Ground for Filter (medium coarse) | £11.50 |
| 250g / Ground for Cafetière (coarse) | £11.50 |
| 1kg / Whole Bean | £38.00 |
| 1kg / Ground for Espresso (fine) | £38.00 |
| 1kg / Ground for Filter (medium coarse) | £38.00 |
| 1kg / Ground for Cafetière (coarse) | £38.00 |
| 250g / Ground for Aeropress (medium fine) | £11.50 |
| 1kg / Ground for Aeropress (medium fine) | £38.00 |
