COSTA RICA

Organic Costa Rica La Amistad SMBC (GP)

April 27, 2026 0 comments

Sourced from smallholder coffee farms in the La Amistad region of southern Costa Rica, this organic SMBC Bird Friendly coffee is grown at high elevations of 1,200–1,800 MASL within the UNESCO-listed La Amistad Biosphere Reserve. Cultivated under dense shade canopy in fertile volcanic soils, it reflects a strong commitment to biodiversity conservation and sustainable farming practices. Carefully hand-harvested and fully washed, the coffee delivers a clean and vibrant cup with notes of citrus, green apple, and milk chocolate, balanced by floral undertones, bright acidity, and a crisp, refreshing finish..

AT A GLANCE

ORIGIN

Costa Rica

VARIETAL

Catuai • Caturra

REGION

Puntarenas

PROCESS

Fully Washed • Mechanical Dryer

PRODUCER

Hacienda la Amistad

ALTITUDE

1,220 - 1,524 meters

CERTIFICATION

USDA Organic, Bird-Friendly

HARVEST

January

THE STORY BEHIND THIS COFFEE

This USDA Organic and SMBC Bird Friendly-certified coffee comes from the La Amistad region of southern Costa Rica, where high-altitude cloud forests, rich volcanic soils, and consistent rainfall create ideal conditions for specialty Arabica coffee. Grown beneath dense shade within the UNESCO-recognized La Amistad Biosphere Reserve, the coffee develops slowly, building complex sweetness and bright acidity.

Grown between 1,200 and 1,800 MASL, this lot features Caturra, Catuaí, and Bourbon varieties. Fully washed through depulping, aerobic fermentation, and thorough washing, the coffee is slowly dried on raised beds in the cool mountain climate, developing a clean cup with crisp acidity, medium body, honey sweetness, and notes of citrus, green apple, milk chocolate, and delicate florals.

It reflects the unique character of Costa Rica’s high-altitude forest environment, combining organic shade-grown cultivation, careful washed processing, and Bird Friendly farming practices to create a bright, clean, and refreshing cup.

GROWING CONDITIONS

ELEVATION

Grown at 1,200–1,500 MASL, the high elevation encourages slower cherry development, contributing to sweetness, acidity, and cup complexity.

CLIMATE

A cool, humid mountain climate with consistent rainfall provides favorable conditions for healthy Arabica growth and balanced flavor development.

SOIL

Rich volcanic soils provide essential nutrients and good growing conditions for healthy coffee plants while supporting the surrounding forest ecosystem.

SUSTAINABILITY

Organic, shade-grown cultivation beneath native rainforest trees supports biodiversity, soil health, and long-term environmental sustainability.

VARIETAL – CATUAI, CATURRA

Hacienda La Amistad is composed of Catuai and Caturra varieties — two widely cultivated Arabica cultivars valued for their productivity, adaptability, and cup quality. Well-suited to the high-elevation conditions of Coto Brus, Catuai contributes balance, sweetness, and structure , while Caturra is known for bright acidity, clarity, and a clean cup profile .

Together, these varieties complement the estate’s organic, shade-grown environment, producing a coffee with a smooth body, balanced acidity, and refined sweetness , with flavors of dark chocolate, caramel, citrus, and honey .

VARIETAL IN FOCUS

Caturra

ORIGIN

A natural dwarf mutation of Bourbon found in Minas Gerais, Brazil.

CHARACTERISTICS

Compact plant, high yield, adaptable to varying altitudes.

CUP PROFILE

Bright acidity, citrus and green apple notes, light to medium body.

ROLE IN THIS LOT

Contributes brightness and a crisp, clean acidity.

Catuai

ORIGIN

A cross between Caturra and Mundo Novo, developed in Brazil.

CHARACTERISTICS

High productivity, excellent disease resistance, and stable performance.

CUP PROFILE

Bright acidity, floral aromas, and a clean, sweet finish.

ROLE IN THIS LOT

Provides brightness, clarity, and a delicate sweetness.

PROCESSING OVERVIEW

1. HARVEST

Handpicked at peak ripeness 1,400 MASL the best quality cherries.

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2. SORTING

Cherries are sorted to remove underripe or damaged ones.

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3. DRYING

Naturally dried on raised beds under the sun with regular turning.

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4. MILLING

Dried cherries are hulled to remove the outer layers and reveal the green bean.

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5. EXPORT

Carefully packed and prepared for its journey to roasters worldwide.

DRYING PROCESS

The Costa Rica Coffee Drying Process

1

SUN DRYING

After processing, coffee is spread in thin layers on drying patios or raised beds and naturally dried under the sun to gradually reduce moisture.

2

EVEN DRYING

The coffee is regularly turned to encourage consistent airflow and moisture loss, helping preserve sweetness, clarity, and cup quality.

3

OPTIMAL MOISTURE

Drying continues until the coffee reaches the appropriate moisture level for stable storage, protecting the beans’ quality and developed flavor characteristics.

This natural process highlights the inherent sweetness and body of the coffee, resulting in a cup with vibrant fruit notes, smooth mouthfeel, and lasting finish.

IN THE CUP

TASTING NOTES

Red Apple

Cherry

Caramel

BODY

Above Average

ACIDITY

Above Average

SWEETNESS

Above Average

WHY WE SELECTED THIS LOT

Why We Selected Lot 1279

During cupping, Organic Costa Rica – La Amistad stood out for its crisp acidity, honey sweetness, and clean, refreshing character. Notes of citrus, green apple, milk chocolate, and delicate floral undertones create a cup that is vibrant, balanced, and approachable.

The combination of high-elevation cultivation, organic shade-grown farming, and meticulous fully washed processing allows this lot to showcase the distinctive character of the La Amistad region. Its medium body, bright acidity, and smooth finish make it a compelling expression of Costa Rica’s high-altitude coffee landscape.

We’re proud to share a coffee from La Amistad that reflects a strong commitment to quality, organic agriculture, biodiversity, and responsible coffee production.

FAQs

Everything you need to know.

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