Limited Single-Estate Farm Release
Micro-Roasted to Order | NET WT 12 OZ (340 G)
This anaerobic natural coffee from Cristian Alvarez’s El Rodeo farm in Palmichal is a bold single-estate expression shaped by generational stewardship and modern processing expertise. Grown from Caturra and Catuaí at elevation, it reflects Costa Rica’s reputation for precision, experimentation, and structurally expressive coffees.
Fermented anaerobically for approximately 70 hours and dried on raised beds, this estate lot delivers a fruit-saturated yet composed cup marked by lively acidity and layered depth. Notes of berry balsamic, overripe orange, honey, and bittersweet cocoa unfold alongside subtle spice, cedar, and toasted grain, creating a complex, expressive profile that remains grounded, intentional, and clearly tied to its farm of origin.
The Farmer Details
Grown by Cristian Alvarez on his fourth-generation farm “El Rodeo,” situated near the town of Palmichal in the buffer zone between San José and Tarrazú. El Rodeo spans 60 hectares, planted primarily in Caturra and Catuaí. This lot was processed by the nearby Palmichal Mill, a partner known for both large-volume and highly experimental micro-lots.
The whole cherries were anaerobically fermented in sealed tanks for approximately 70 hours, then raised-bed dried for 7 days under the sun. The result is a bold, fruit-saturated coffee that reflects both Cristian’s heritage and the cutting-edge innovation of the Palmichal Mill.
Roast Levels & Flavor Profiles
Light-Medium Roast — Berry balsamic tang and honeyed sweetness take center stage, layered with coriander, aromatic cedar, and toasted grains. Acidity is lively but integrated, producing a complex, playful cup with rustic depth.
Medium Roast — Belgian beer and mead-like sweetness emerge alongside bittersweet cocoa and overripe fruit notes. The body becomes rounder while the cup maintains a lively brightness, with subtle leather and wheat undertones adding intrigue.
The Coffee Details
Origin — Costa Rica (Renowned for high-altitude estates producing vibrant, specialty-grade coffees)
Region — Palmichal, San José Province (A unique buffer zone region bordering Tarrazú, offering complex climate influences and bold flavor expression)
Altitude — 1,600 m (High elevation promotes slow bean development, structure, and vivid acidity)
Processing — Anaerobic Natural (Whole cherries fermented for 70+ hours in sealed tanks, intensifying fruit and umami character)
Drying Method — Raised Bed Sun-Dried (Carefully dried over 7 days for even moisture loss and flavor development)
Cultivar Detail — Caturra, Catuaí (Classic Central American varietals known for sweetness, clarity, and adaptability to experimental processing)
Grade — SHB (Strictly Hard Bean, indicating dense, high-grown coffee from premium altitude)
Screen Size — 15–17 (Carefully selected large beans for consistent flavor)
Appearance — 0.0 Primary & Secondary Defects Per 12 OZ (340 G) Bag (Competition-grade quality, exceptionally clean)
Cupping Score — 88.2 Points (Fruit-forward and fermented with standout complexity and rustic depth)
Farm Gate Certified — Coffee purchased directly from the farm or producer, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality
Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)
Resting Period — Whole bean rests best 7–10 days post roast—ground coffee can be opened upon delivery
