Costa Rica West Valley FINCA ANGELINA Villa Sarchi

  • Bright and fruity cup
  • Notes of passion fruit and cherry
  • Orange zest and vanilla notes

Processing: Fully Washed and sun dried

Variety: Villa Sarchi

Producer: Aguilara family

Importers: Cafe Imports


Rob Says: This microlot is produced by the all famous Aguilera family in Costa Rica. The Aguileras are a total of 12 brothers and sisters, all of whom are involved in coffee from the time of their parents. The brothers work the mill and farms themselves with basically no hired labor other than pickers during the harvest. With the help of the third generation, they work the mill, work the drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm level and mill level and this is why we are excited about working with them.


Costa Rica Central Valley FINCA EL VENADO Yellow Honey

  • Chocolate flavors
  • Smooth and creamy mouthfeel
  • Notes of peach and orange


Producers: Alexander & Magali Delgado

Mill: Cerro San Luis

Processing: (Yellow) Honey processing

Location: Grecia – Alajuela – Central Valley

Variety: mix of Caturra and Catuai


Rob Says: For our new seasonal King Lee coffee line we selected a truly unique coffee from Finca El Venado in Costa Rica. They deliberately chose for the Honey proces to reduce the amount of water needed for processing. For this style of processing, they use a Penagos machine for depulping. Thanks to this careful approach this coffee tastes very sweet and it has a creamy mouthfeel without any fermented by-flavors.

Costa Rica Valley Central FINCA TELIA Semi Washed SL28

  • Very clean cup with super sweetness
  • Medium acidity – citrus notes
  • Lots of berry flavors and a touch of raisins (dried fruit)

Producer: Tonio Barrantes

Processing: Semi-Washed

Variety: SL 28!

Importer: 32 Cup Coffee Merchants

Rob Says: This is, besides of some geisha long ago, the most expensive coffee we ever bought. Our part of the micro lot is not more than 60 kilos and only roasted for filter. The most unique thing about it is the fabulous SL 28 variety from Kenya, which is very rare to find outside of Africa. So enjoy this long and sweet cup with tons of small little nuances.

Costa Rica Central Valley HACIENDA SONORA Natural

  • Typical natural leathery touch, but clean!
  • Big Body
  • Green Asparagus

Producer: Diego Guardia

Location: Grecia, Alajuela – Central Valley, at the Poas Volcano foothills

Variety: Villa Sarchi

Processing: Natural processing

Importer: 32 Cup Coffee Merchants


Rob Says: This coffee was listed by Caffenation in 2015 and a big hit with both espresso and filter drinkers. It has all the advantages of natural processing – sweet, full, creamy – and none of the disadvantages – earthy, fermented, unbalanced. Alberto and Diego Guardia (Father and Son) are amazing people, who have created one of the best micro-mills in Costa Rica.

Costa Rica Tarrazu CANDELILLA Red Honey

Coffee from Costa Rica Candelilla is a yearly classic at Caffenation. For my part one of the best regions and micromills in the world.

The Sanchez family have been working this land for five generations. Until 2000 nine brothers and sisters and their families separately managed their separately. After years of planning the families pooled their resources and build the La Candelilla Estate & Micro Mill. It was the first of it’s kind in Costa Rica and set the stage for many small producers to follow suit. The micro mill explosion has a lot to do with the sophistication of the processing in Costa Rica. With so many producers experimenting and taking control of their coffee the knowledge has exploded.

The estate now produces of 1000 bags of coffee a year and is highly regarded as one of the best coffee producers in the country. They have been forward thinking with their approach to processing and varietal planting and now produce multiple lots of Geisha every year. The family is one of the few producers in Costa Rica still using traditional fermentation but they have built a vast lagoon system that uses native plants to purify the water before it is returned to the river from which it came.

Farm – La Candelilla

Altitude – 1500 masl

Location – Tarrazu, San Marcos

Processing – Natural and Washed Drying – Parabolic dryers on raised beds

Varietal – Bourbon, Geisha

Soil: Sedimentary with level of acidic compounds

Owners –Sanchez Family Co-op – N/A – Estate coffee

Harvest – December to February