From February 16 to 23, we went to Costa Rica.
The itinerary was set: we were going to put our feet up on the sand of Jacó beach for the weekend, to breathe in the sun and taste the flavors on offer.
The incredibly deep landscapes, the heat, the iguanas and the exotic birds charmed our light-starved eyes.
We took advantage of the beach, at times almost deserted during the day, to take time to admire and relax before the big discoveries began!
Discoveries - Day 1
We leave Jacó at 7 a.m. for San Jóse. Our guide and translator Diego, a passionate young man and owner of the Don Beto coffee farm in the Central Valley, is waiting for us at the Costa Rican National Theater.
The first farm in Copey is 45.5 km from where we are, and the road is bustling with traffic jams and motorcycles that seem very comfortable zigzagging between cars.
We arrive at Copey Farm, greeted by the owners who are eagerly awaiting "Le Canadien"! It's an absolutely beautiful place, with a Tuscan feel and paths lined with low stone walls and flowering fruit trees.
The tour leader puts us in the back of the truck to take us to the coffee plantations. The somewhat chaotic dirt road leads to a river, which we cross before climbing up to the most beautiful coffee trees.
We enjoy tasting the fruit, and are delighted to see the conscientious work of the owners, who gracefully carry out the work of farmers. Several varieties of coffee are grown here, including Catuaì, Catura, Villolabos, Geisha and Yellow Catuaì.
Thanks to the owners for their quality time, we were won over for the first time.
Thanks for the quality time, we've been won over for the first time.
In the afternoon, we get back on the road to Tobosi, the second farm of the same team, a few kilometers from where we are.
Jorge, one of the owners, joins us in the car to take us there. Once there, we take a tour of the property. The Tobosi farm, which covers over forty hectares, also boasts several varieties. The Geisha is of particular interest to us. Healthy, lush plants are the unanimous choice.
Once again, we see that the work is perfect, confirming that the growers offer us only specialty coffees, all numbered by batch and separated by variety.
We visit the drying facilities and their different processes: Black, Red, Yellow Honey, as well as the irresistible natural. We are delighted to see the quality of the beans. What an honor to be able to learn from the owners, these generous, passionate people who love coffee!
Thanks to Jorge, we've been won over a second time.
Discoveries - Day 2
We meet Diego around 8 a.m. for an organized visit to the Café Rivense del Chirripó farm. Diego is accompanied by a photographer and filmmaker friend, Fernando Montero Caballero. He offers us his services for the remaining two days to immortalize our encounters.
After a few hours of perilous, high-altitude driving, we arrive in the Pérez Zeledón region.
The owners, the Ureña Rojas, greet us warmly, introducing themselves in turn. The complicity between this family of mostly boys is palpable. With their laughing faces and generosity, they have prepared a surprise for us... dinner!
With our bellies full of gratitude, we let ourselves be guided to the back of the house, where the drying stations are located. Ricardo, one of the owner's sons, explains that the method used is waterless pulping, which sets them apart in their more natural process for their Black Honey range.
We continue with the cupping, an essential moment to discover their 2018 varieties and help us make our purchasing choices. This visit to Ureña Rojas touched our hearts with its family atmosphere.
The owners, the Ureña Rojas, greet us warmly, introducing themselves in turn. The complicity between this family of mostly boys is palpable. With their laughing faces and generosity, they have prepared a surprise for us... dinner!
With our bellies full of gratitude, we let ourselves be guided to the back of the house, where the drying stations are located. Ricardo, one of the owner's sons, explains that the method used is waterless pulping, which sets them apart in their more natural process for their Black Honey range.
We continue with the cupping, an essential moment to discover their 2018 varieties and help us make our purchasing choices. This visit to Ureña Rojas touched our hearts with its family atmosphere.
The sons work on site with their father and are determined to see their business grow and improve. Conscientious and resourceful, they want to help change the way people think about the world of coffee.
We're more than won over for a third time. Thanks to the Ureña Rojas for their warm welcome.
Discoveries - Day 3
Direction San José, lunch at Diego's with his family. After a cup of Don Beto coffee, we drive to the home of Michael, the son who owns the last farm we'll be visiting.
5 Amigos in the car, some fried plantains and we're ready to hit the road for Puriscal, Café San Gabriel farm. We didn't believe it was possible to drive so high up in the mountains. It was the most worrying destination of the trip, for us and the rental car. Thanks to our Hyundai Tucson, which did the job!
Michael kept repeating "Tranquillo" with a broad smile to reassure us, telling us that he made the trip two or three times a week to work there (3 hours one way). Hard to believe! Our heads were in the clouds. We arrived safe and sound, our legs a little weak, but oh so delighted by the spectacular scenery: endless valleys of rare beauty.
Nous avons eu droit au tour guidé de la ferme allant de la pouponnière jusqu’au produit fini. Les grains de la ferme San Gabriel sont méticuleusement séparés par variété et par lot de culture. Ils ont aussi recours au procédé de séchage naturel et miel.
Merci de votre patience et votre temps, nous sommes conquis une quatrième fois.
Discoveries - Day 4
We leave Costa Rica with our hearts full of gratitude. It was a week rich in encounters and discoveries.
We'd like to thank two guides, Diego Madriz and Fernando Montero Caballero, without whom this trip wouldn't have been so easy. Their calm demeanor did us a world of good. With them, time is secondary.
Julius will be equipped to serve you specialty coffees rich in flavor, and promises to always offer you lines tasted by our team directly from the producers.
Julius selects, imports, roasts and bags the best Costa Rican beans to offer you a unique quality product, always without intermediaries.
We look forward to serving you!