Costa Rica, San Lorenzo, Natural

PRODUCER: CoopeTarrazú

LOCATION: San Lorenzo, Tarrazú, Costa Rica

VARIETY: Caturra, Catuai

PROCESS: Natural

ALTITUDE: 1450-1500 masl

TASTING NOTES: Rich chocolate, candied orange, dried fruit, sweet caramel, delicate booziness and warming Christmas spice.

Every purchase of Goodwill Blend will supporting Home-Start Oxford’s mission to ensure more children can feel the magic of the season.

 

Goodwill Beans - a naturally processed coffee produced by the San Lorenzo community, members of Cooperative CoopeTarrazú. It delivers a sweet, full cup with delicious festive notes of candied orange, caramel, a delicate booziness and a touch of warming Christmas spice.

This Christmas, give the gift of warmth and kindness with our Goodwill Beans. More than just expertly crafted coffee, this seasonal release supports the incredible work of Home-Start Oxford. Christmas is a magical time for children, but not every family gets to experience its joy. Since 1988, Home-Start Oxford has offered free, non-judgmental support to families with young children. Over the last year, Home-Start Southern Oxfordshire has supported 213 families and 350 children across South Oxfordshire and the Vale of White Horse, including Henley-on-Thames. Last year we donated 50% of sales and we’ll be doing the same again this year - helping more children feel the magic of the season.

Five minutes from central San Marcos — home to CoopeTarrazú’s main wet and dry mills — lies the small community of San Lorenzo. The town consists of little more than a main street, a school, a church and a football pitch, before quickly giving way to a network of coffee farms. Stretching up the southern hillsides, it sits at the heart of the Tarrazú region. Over 200 producers contribute to the community lot each year. This naturally processed coffee is harvested only when the cherries reach a deep, uniform red. Producers deliver cherries to the mill by 4pm, where they are dried for 15–30 days at temperatures between 21°C and 28°C. Quality control is meticulous: the coffee is cupped once when dried, again after two weeks of resting in silos, and a final time after four weeks. Being so close to San Marcos, producers can deliver directly to the main receiving centre or to roadside stations such as the one on Ruta Nacional Terciaria. With prices published daily and more than 60 micromills in the area, both convenience and transparent pricing are essential, alongside community investments and infrastructure improvements.

The community lot project returns additional premiums to San Lorenzo, helping improve local infrastructure such as roads, schools and health centres. Producers favour this communal approach, seeing shared recognition as a way to avoid rivalry and strengthen collective wellbeing. Improvements benefit everyone, and producers feel more rewarded knowing their work uplifts the entire community.

Producers are not required to sell to the cooperative, but CoopeTarrazú offers strong incentives, including free organic fertiliser calculated from the weight of pulped cherries. The cooperative dedicates 6 hectares to fertiliser production. All cascara from the mill is dried and turned every three days. Beneficial micro-organisms are added to create an aerobic process that shortens composting from 300 days to around 100. The pulp is kept at 70°C to reduce volume, yielding roughly 70% of its original weight. Wood chips are added to balance the nitrogen content, using an 80/20 ratio of pulp to wood.

Merry Christmas from all of us at Anonymous and thank you for supporting good coffee in every sense!