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Country: Costa Rica
Process: Natural
Varietals: Catuai, Caturra
MASL: 1,700-1,950
Cup profile: Red Apple, Blueberry, Pomegranate
Weight: 200g or 1kg
San Francisco, in Costa Rica’s Tarrazú region, is a coffee-growing community where around 70 producers cultivate Caturra and Catuai varieties for Coope Tarrazú. Coffee is the main source of income, with avocados grown to diversify production. Harvest traditionally began on 1 December but started up to a month earlier in 2024 due to climate change. Increased rainfall and hail have damaged trees and caused ripe cherries to fall, affecting yields and encouraging farmers to favour washed processing over natural and honey methods, which are more vulnerable to sudden showers and high humidity. Cherries are delivered to local collection centres for initial quality inspections before being transported by truck to the main processing centre in San Marcos. There, the cherries are cleaned and sun-dried on raised beds for 15–30 days at temperatures between 21°C and 28°C, with regular raking to ensure even drying and mesh covers used when temperatures become too high. Careful handling and processing help maintain coffee quality and traceability, while premiums earned from the community lot support local initiatives such as improved water supplies and playgrounds.
Capturing a moment in time before it shifts forever. For this release, we’re honoured to feature work by local artist Matt Child. Painted from a photograph taken along the Sankey Valley Canal, this piece captures a industrial factory illuminated under a dramatic night sky. Like much of Matt’s work from this era, it’s all about locking a fleeting moment into canvas, where the glow of factory lights and the striking sky merge into something truly spectacular. A powerful piece of local heritage for your daily brew.
Country: Costa Rica
Process: Natural
Varietals: Catuai, Caturra
MASL: 1,700-1,950
Cup profile: Red Apple, Blueberry, Pomegranate
Weight: 200g or 1kg
San Francisco, in Costa Rica’s Tarrazú region, is a coffee-growing community where around 70 producers cultivate Caturra and Catuai varieties for Coope Tarrazú. Coffee is the main source of income, with avocados grown to diversify production. Harvest traditionally began on 1 December but started up to a month earlier in 2024 due to climate change. Increased rainfall and hail have damaged trees and caused ripe cherries to fall, affecting yields and encouraging farmers to favour washed processing over natural and honey methods, which are more vulnerable to sudden showers and high humidity. Cherries are delivered to local collection centres for initial quality inspections before being transported by truck to the main processing centre in San Marcos. There, the cherries are cleaned and sun-dried on raised beds for 15–30 days at temperatures between 21°C and 28°C, with regular raking to ensure even drying and mesh covers used when temperatures become too high. Careful handling and processing help maintain coffee quality and traceability, while premiums earned from the community lot support local initiatives such as improved water supplies and playgrounds.
Capturing a moment in time before it shifts forever. For this release, we’re honoured to feature work by local artist Matt Child. Painted from a photograph taken along the Sankey Valley Canal, this piece captures a industrial factory illuminated under a dramatic night sky. Like much of Matt’s work from this era, it’s all about locking a fleeting moment into canvas, where the glow of factory lights and the striking sky merge into something truly spectacular. A powerful piece of local heritage for your daily brew.
