Country: Costa Rica
Region: Grecia, West Valley
Varietal: Sarchimor
Process: Black Honey
Altitude: 1,450 MASL
Cupping Notes: Guava, White Wine, Juicy
Recommended Roast:City to Full City
Good For: Auto Drip, Pour Over, Espresso

Description: Isidro Oviedo, a 70-year-old man, has devoted his life to the cultivation and processing of coffee in the picturesque region of Grecia, located in Costa Rica’s Western Valley. From an early age, he absorbed the wisdom passed down through generations an intimate knowledge of coffee that can only be acquired through time and dedication. Over the years, he has transformed his modest farm into a sanctuary where the rich aroma of freshly processed coffee permeates the air. Among the varieties he cultivates, Sarchimor stands out a resilient hybrid known for its resistance to disease and its balanced cup profile.

On Isidro’s farm, this variety thrives, producing coffees with bright acidity, medium body, and delicate notes that reflect both the terroir of Grecia and the care with which each bean is grown. Although his son Mario pursues a professional career in an office setting, he does not hesitate to set aside his daily responsibilities to assist his father. Whenever possible, he returns to the farm, drawn not only by a sense of duty, but by the profound bond they share both with the land and with each other.

This lot was pulped and dried with 100% of the mucilage. It’s dried on African beds inside a green house. Isidro has developed a specific technique where he doesn’t move the beans during the first two days of drying. Afterwards the coffee is moved every hour during day time. Drying time is approximately 12 days total after which the coffee rests leading up to export.