Offerings

Name of Farm: Los Cerros, Costa Rica.

Region: Tarrazu, Costa Rica.

Process: Hand Picked, Sundried Fully Washed Process.

Altitude: 1,650 meters a.s.l.

Plant Varietal: Caturra and Catuaí.

Cup score: 88.25

Cupping Notes: Very floral, lavender, citrus, candy, sugar cane, milk chocolate, very citric, round mug, clean, sweet, peach, very fresh coffee, slightly astringent, with proper rest it will disappear.

Los Cerros Tarrazu Coffee is grown between the hills and mountains of San Carlos de Tarrazú at 1,650 meters above sea level. This coffee is characterized by a fruity flavors, citric and a specialty aroma. Three generations: Jorge Saul’s grandfather, his father and now him, keeping a live the tradition and the great coffee culture of the Tarrazu zone, one of the best zone where grown specialty coffee. We hope you enjoy this coffee cup, harvested with passion. 

Name of Farm: El Naciente, Costa Rica.

Region: Tarrazu, Costa Rica.

Zone:  Tarrazu

Process: Hand Picked, Dried at African beds Honey Process

Altitude: 1,650 meters a.s.l.

Plant Varietal: Caturra and Catuaí

Cup score: 88.75

Cupping Notes: Very floral, petunias, vanilla, candy, mandarine, dark fruits, plum, white chocolate, sugar
cane, as it cools down it comes red fruits flavors, cherry and red apple. Slightly astringent, with proper rest it will disappear.

Los Cerros Tarrazu Coffee is grown between the hills and mountains of San Carlos de Tarrazú at 1,650 meters above sea level. This coffee is characterized by a fruity flavors, citric and a specialty aroma.
Three generations: Jorge Saul’s grandfather, his father and now him, keeping a live the tradition and the great coffee culture of the Tarrazu zone, one of the best zone where grown specialty coffee. We hope you enjoy this coffee cup, harvested with passion.

Name of Farm: El Pavon, Costa Rica.

Region: Tarrazu, Costa Rica. 

Zone:  Tarrazu. 

Process: Hand Picked, Dried at African Beds Natural Process. 

Altitude: 1,650 meters a.s.l.   

Plant Varietal: Caturra and Catuaí  

Cup score: 84.75

Cupping Notes:  Natural and fruity fragrance; fruity, yogurt and natural aroma. Highly acidity, bitter, dark or dry

Los Cerros Tarrazu Coffee is grown between the hills and mountains of San Carlos de Tarrazú at 1,650 meters above sea level. This coffee is characterized by a fruity flavors, citric and a specialty aroma. Three generations: Jorge Saul’s grandfather, his father and now him, keeping a live the tradition and the great coffee culture of the Tarrazu zone, one of the best zone where grown specialty coffee. We hope you enjoy this coffee cup, harvested with passion.

Name of Farm: Otoniel Café Benigno

Grower: Jorge Calvo Robles

Region: Tarrazú, Costa Rica.

Process: Hand Picked, Honey Anaerobic.

Altitude: 1,600 meters a.s.l.

Plant Varietal: Caturra & Catuaí.

Cupping Notes:  Nuts, brown sugar, peanut, chocolate, bananas, dark fruits.

Name of Farm: El Boyerito (ICAFE 964)

Region: Arancibia, Puntarenas, Costa Rica.

Processing Type: Depulped with a Penago DCV 306, and mechanically washed.

Dried: Solar

Drying Time: 8 days

Altitude: 950 to 1,300 meters a.s.l.

Plant Varietal: Caturra and Obata

Humidity: Between 10.5 % and 12%

Cupping Notes: Sweet Lime. Presents a balanced cup, with a long but delicious aftertaste.

Bueyerito’s Coffee is grown in limited amounts on small-plot farms near San Rafael village in the Arancibia region of Costa Rica. It is harvested with passion and love to exacting standards by more than 50 independent “Productors de Café”. Each Productor has dedicated themselves to producing a first rate coffee for you that is special to taste. We are proud to present this batch of coffee and we hope you enjoy!

Name of Farm: El Boyerito (ICAFE 964)

Region: Arancibia, Puntarenas, Costa Rica.

Processing Type: Depulped with a Penago DCV 306, and mechanically washed.

Dried: Solar

Drying Time: 8 days

Altitude: 1,150 to 1,300 meters a.s.l.

Plant Varietal: Caturra and Obata

Humidity: Between 10.5 % and 12%

Cupping Notes: Fruity coffee, citrus notes, honey flavor and silky body with a dry finish.

Bueyerito’s Coffee is grown in limited amounts on small-plot farms near San Rafael village in the
Arancibia region of Costa Rica. It is harvested with passion and love to exacting standards by more than 50 independent “Productors de Café”. Each Productor has dedicated themselves to producing a first rate coffee for you that is special to taste. We are proud to present this batch of coffee and we hope youenjoy!

Name of Farm: El Bueyerito (ICAFE 964)

Region: Arancibia, Puntarenas, Costa Rica.

Processing Type: Depulped with a Penago DCV 306, and mechanically washed.

Drying Time: 8 days

Altitude: 1,150 to 1,300 meters a.s.l.

Plant Varietal: Caturra and Obata Humidity: Between 10.5 % and 12%

Cup score: 84.50

Cupping Notes:  Mellow, chocolatey, caramel, medium high citric acidity, creamy, juicy body, clean finish.

Bueyerito’s Coffee is grown in limited amounts on small-plot farms near San Rafael village in the Arancibia region of Costa Rica. It is harvested with passion and love to exacting standards by more than 50 independent “Productors de Café”. Each Productor has dedicated themselves to producing a first rate coffee for you that is special to taste. We are proud to present this batch of coffee and we hope you enjoy! 

Name of Farm: Aquiares Estate, Costa Rica.

Region: Aquiares, Cartago, Costa Rica.

Process: Hand Picked, Fully Washed

Dried: Solar

Altitude: 1,100 to 1,400 meters a.s.l.
Plant Varietal: Caturra

Characteristics: European Preparation, 80% ≥ Sc. 17

Cupping Notes: cacao-like aroma, dark caramel, citric acidity, cane sugar, delicate fruity undertones, and balanced body.

Aquiares coffee is characterized by a distinctly sweet & ‘fruity’ flavor profile, its profound aroma mixes chocolate and cinnamon beautifully, and gives way to a delicate citric acidity. The cup is well balanced, complex and full of character. Flavors last long as the cup finishes nice and clean. The farm manages the entire production chain of its coffee. This starts with seedling production and continues through cultivation, bean picking and milling. Our success in managing the coffee production chain has been proven by our consistently high quality product. Quality and traceability are always guaranteed.

Name of Farm: Aquiares Estate, Costa Rica.

Region: Aquiares, Cartago, Costa Rica.

Process: Hand Picked, Sundried Natural Process

Altitude: 1,200 to 1,400 meters a.s.l.

Plant Varietal: Masellesa and Obata

Characteristics: Specialty Preparation, 90% ≥ Sc. 16

Cupping Notes: milk chocolate aroma, red apple, cherry, caramel, raisins, juicy sweetness, silky body.

Aquiares coffee is characterized by a distinctly sweet & ‘fruity’ flavor profile, its profound aroma mixes chocolate and cinnamon beautifully, and gives way to a delicate citric acidity. The cup is well balanced, complex and full of character. Flavors last long as the cup finishes nice and clean. The farm manages the entire production chain of its coffee. This starts with seedling production and continues through cultivation, bean picking and milling. Our success in managing the coffee production chain has been proven by our consistently high quality product. Quality and traceability are always guaranteed.

Name of Farm: Aquiares Estate, Costa Rica.

Region: Aquiares, Cartago, Costa Rica.

Process: Hand Picked, Sundried Natural Process.

Altitude: 1,200 to 1,400 meters a.s.l.

Plant Varietal: F1 Centroamericano (Sarchimore T5296 x Rume Sudan)

Characteristics: Specialty Preparation, 90% ≥ Sc. 16

Cupping Notes: almond-like aroma, caramel, raisins, nuts, grapefruit acidity, creamy finish. Aquiares coffee is characterized by a distinctly sweet & ‘fruity’ flavor profile, its profound aroma mixes chocolate and cinnamon beautifully, and gives way to a delicate citric acidity. The cup is well balanced, complex and full of character. Flavors last long as the cup finishes nice and clean. The farm manages the entire production chain of its coffee. This starts with seedling production and continues through cultivation, bean picking and milling. Our success in managing the coffee production chain has been proven by our consistently high quality product. Quality and traceability are always guaranteed.

Name of Farm: La Isabela 

Region: Llano Bonito, Naranjo, Costa Rica. 

Process: Hand Picked, Fully Washed 

Altitude: 1,600 to 1,700 meters a.s.l. 

Plants Varietal: Geisha 

Type: Strictly Hard Bean 

Cupping Notes: A tea of citrus fruits with flowers, jasmine. 

With more than 20 years of producing coffee, Isabela’s Farm is already the third generation of the Salazar family, who is now the head of this beautiful farm that carries out its work at more than 1,600 meters above sea level. Located in the Llano Bonito of Naranjo, with more than 14 Acres of coffee cultivation, Max Salazar, General Manager presents us with rich varieties of plants, different types of preparation and drying processes. A farm where a family works all year with passion, taking care of every detail with precision, creating shadows, taking care of the soil so there is no use of agrochemicals. 

Name of Farm: La Isabela

Region: Llano Bonito, Naranjo, Costa Rica.

Process: Hand Picked, Sundried Natural Process

Altitude: 1,600 to 1,700 meters a.s.l.

Plants Varietal: Milenio

Type: Strictly Hard Bean

Cupping notes: Cherry, citrus, complex, orange blossom, currant, lemon and orange.

With more than 20 years of producing coffee, Isabela’s Farm is already the third generation of the Salazar family, who is now the head of this beautiful farm that carries out its work at more than 1,600 meters above sea level. Located in the Llano Bonito of Naranjo, with more than 14 Acres of coffee cultivation, Max Salazar, General Manager presents us with rich varieties of plants, different types of preparation and drying processes. A farm where a family works all year with passion, taking care of every detail with precision, creating shadows, taking care of the soil so there is no use of agrochemicals.

Name of Farm: La Isabela 

Region: Llano Bonito, Naranjo, Costa Rica. 

Zone: Naranjo

Process: Hand Picked, Sundried Natural Process 

Altitude: 1,600 to 1,700 meters a.s.l. 

Plants Varietal: Geisha, Caturra, Villalobos y Catuai 

Type: Strictly Hard Bean  

Cupping Notes: Cherry, red fruits and a very tasty acidity.

With more than 20 years of producing coffee, Isabela’s Farm is already the third generation of the Salazar family, who is now the head of this beautiful farm that carries out its work at more than 1,600 meters above sea level. Located in the Llano Bonito of Naranjo, with more than 14 Acres of coffee cultivation, Max Salazar, General Manager presents us with rich varieties of plants, different types of preparation and drying processes. A farm where a family works all year with passion, taking care of every detail with precision, creating shadows, taking care of the soil so there is no use of agrochemicals. 

Name of Farm: La Isabela 

Region: Llano Bonito, Naranjo, Costa Rica. 

Process: Hand Picked, Sundried Black Honey Fermentation 

Altitude: 1,600 to 1,700 meters a.s.l. 

Plants Varietal: Caturra & Villalobos 

Type: Strictly Hard Bean  

Cupping notes: Plums, raspberry, dried fruits and currants.

With more than 20 years of producing coffee, Isabela’s Farm is already the third generation of the Salazar family, who is now the head of this beautiful farm that carries out its work at more than 1,600 meters above sea level. Located in the Llano Bonito of Naranjo, with more than 14 Acres of coffee cultivation, Max Salazar, General Manager presents us with rich varieties of plants, different types of preparation and drying processes. A farm where a family works all year with passion, taking care of every detail with precision, creating shadows, taking care of the soil so there is no use of agrochemicals. 

Name of Farm: La Isabela 

Region: Llano Bonito, Naranjo, Costa Rica. 

Process: Hand Picked, Sundried Natural Process 

Altitude: 1,600 to 1,700 meters a.s.l. 

Plants Varietal: Geisha, Caturra, Villalobos y Catuai 

Type: Strictly Hard Bean 

With more than 20 years of producing coffee, Isabela’s Farm is already the third generation of the Salazar family, who is now the head of this beautiful farm that carries out its work at more than 1,600 meters above sea level. Located in the Llano Bonito of Naranjo, with more than 14 Acres of coffee cultivation, Max Salazar, General Manager presents us with rich varieties of plants, different types of preparation and drying processes. A farm where a family works all year with passion, taking care of every detail with precision, creating shadows, taking care of the soil so there is no use of agrochemicals.