Jhon Alvarado and his son Antonio together with their whole family, run sixteen hectares across four farms in Chirripó, Brunca, where variety-driven lots like Gesha, SL28, and Ethiopia 47 are all processed now in their brand new Dry Mill - built in 2025. From early experiments at Finca La Torre to multiple top placements at Cup of Excellence, their work
reflects deliberate investment, clarity of vision, and a commitment to elevating coffee from southern Costa Rica. The results—clean Geshas, complex anaerobics, and structured honeys.
Most coffee cherries contain two seeds facing each other like a little brain but Peaberry is an anomaly and grows as a single seed inside the fruit. They're typically small and round and pack a punch of flavours. This coffee is exceptional and is a blend of Typica, Geisha, SL28 Panameño and Ethiopia 47 has forward notes of papaya/mango, lime, citrus, cantaloupe.
For this extended fermentation Lot, the whole cherries are first kept overnight in a grain pro bag right after being harvested and cleaned. With this starts a brief anaerobic fermentation for about 10-12hrs.
They are then layered on the drying tables for 12hrs and put bag in grain pro for another night of short Anaerobic fermentation. Then the cherries are spread on the drying beds for ten days and moved about three times per day. This process is finished after drying for 20 days in patios.
Costa Rica, Brunca region, 1950 masl.
Flavour note: papaya/mango, lime, citrus, cantaloupe, winey.
Sold in 340g bags
