Finca Santa Elena
Costa Rica
Raspberry, Red Grape, Dates, Lemon, Chocolate
High in the misty mountains of Costa Rica, a single finca classic awakens. Through natural processing, a magical Costa Rican coffee comes to life — brimming with fresh citrus, soft honey, and a silky sweetness.
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Snapshot
Finca: Santa Elena
Country: Costa Rica
Region: Tarrazú
Farmer: Luz Marina Trujillo
Variety: Caturra
Altitude: 1,500 m
Process: Honey
Roast: Medium
Cupping score: 85
Origin
Nestled high in the misty mountains of Tarrazú lies Finca Santa Elena— a place where nature, tradition, and craftsmanship come together. Here, amidst clouds, jungle, and rolling slopes, the beans for our exceptional Costa Rican coffee take root.
Perched between 1,250 and 1,650 metres above sea level, the finca sits on calcium-rich volcanic soil packed with essential minerals. This fertile ground nourishes the coffee plants from within, while the surrounding forest's shade offers protection from the sun.
Warm, sunny days and cool, refreshing nights create the perfect conditions for slow, even ripening. Light, consistent rainfall ensures constant soil hydration, providing the coffee plants everything they need to produce powerful, flavourful cherries.
It’s this exceptional balance of altitude, climate and soil that lays the foundation for the refined quality of this Costa Rican coffee.
Variety
The soul of this Costa Rican coffee is shaped by the Arabica Caturra variety — beloved for its elegance and clarity of flavour.
This compact and productive plant species is particularly suited to high-altitude cultivation and is renowned for its soft body and pronounced aromas.
Influenced by the Tarrazú climate, the Caturra beans develop a vibrant character. Think red fruits, citrus, and floral notes, with a subtle sweetness that surprises with every sip. This harmonious balance is characteristic of Caturra and truly shines on this finca.
The beans are hand-picked when fully ripe — an intensive but essential process to guarantee quality and flavour.
Process
What gives this Costa Rican coffee its layered complexity and soft finish is the honey process— a method that lets the fruit’s natural sugars influence the flavour during drying.
After harvesting, only the outer skin is removed. The sticky mucilage clings to the bean, slowly caramelising as it dries. Over six to eight days, the beans rest on raised beds beneath the sun, gently turned by hand to ensure balanced drying.
It requires great care — too much or too little fruit left on the bean can alter the final cup. Luz Marina Trujillo, one of Costa Rica’s pioneers in honey processing, brings deep expertise to each batch, crafting a coffee that’s balanced, nuanced, and full of character.
Flavour
A sip of this Costa Rican coffee is like a walk through a tropical mountain: bright, vibrant and full of nuance.
Citrus notes of lemon, lime, and orange form a lively opening. Beneath lie juicy layers of raspberry, red grape, and ripe dates — fruity, slightly acidic, and simultaneously full-bodied. The natural processing brings a soft honey sweetness that beautifully balances the fruitiness.
As the coffee cools, creamy notes of milk chocolate and caramel emerge. These warm accents add depth without overwhelming the freshness. The medium roast is calibrated to this delicate balance, allowing the entire flavour palette to meld seamlessly.
The finish is long, velvety, and layered. Sweetness and freshness linger on the tongue — an open invitation for another sip.
Brew
This versatile Costa Rican coffee shines across different brew methods. As an espresso, it delivers a bold, fruity kick with a round body. Brewed as filter or French press, its layered personality opens up even more.
Perfect as a post-dinner treat or a moment of indulgence in your day. Elegant, smooth and refreshing — a coffee that stays with you, long after the last drop.