Going back to 2008 and a focus on the small coffee “micro-mills” in Costa Rica were producing better qualities of coffee.
What seemed like an easy, relaxing 4 day “farm and cuppingCupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest.... tour” of Costa RicaCosta Rican coffee is typically very clean, sweet, with lots of floral accents. hey are prized for their high notes: bright citrus or berry-like flavors in the acidity,... turned in a thoroughly exhausting (yet fantastically rewarding) adventure. I didn’t see rare birds or jaguars, I didn’t get held up by bandits or lost on jungle paths.
This is no Indiana Jones fantasy. Rather it is a coffee buyers dream come true. From an originIn coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not... catering to container load buyers, where mills pool together the coffees of small producers under fancifully-named brands, and the coffee association markets with little regard for true cup quality (well, if they think pretty girls and glossy print materials are something you can grind up and drink in a cup – yuck!) comes a new movement – micro-mills.
This little revolution has remarkable similarity to the “micro-roasters” of the United States, independent business owners tired of the medium quality of specialty coffeeSpecialty coffee was a term devised to mean higher levels of green coffee quality than average "industrial coffee" or "commercial coffee". At this point, the term is of... who know that no roaster can turn ho-hum green coffeeGreen coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted,... into anything other than ho-hum roasted coffee. Wanting to push the limits, wanting cup quality that gets people excited. No, not Viagra in the coffee, no Mrs. Olsen flavor crystals, and not fancy branding that isn’t backed up by genuine cup quality. The small roaster wants to find that person on the other end of the line, the coffee producer, who is as dedicated as artisanal as the micro-roaster.
What I found is that Costa Rica has a new community of micro-millers forming into organicGrown without the use of artificial fertilizers, herbicides, etc.: Organic coffee has been grown according to organic farming techniques, typically without the use of artificial fertilizers. Some farms... groups, drawn together by their pride in work, ove of the land, technical ability and perhaps more than ever, a need to be paid fairly for their efforts.
Sustainable coffee production is not a mystery; add up your costs, true costs to do the absolute best work that you can, to reward your team of workers fairly, to improve the health of the plant, the health of the soil, and the land, and to guarantee fair pay, education, and to re-invest each year to improve that quality.
Sustainable coffee production is not a mystery; add up your costs, true costs to do the absolute best work that you can, to reward your team of workers fairly, to improve the health of the plant, the health of the soil, and the land, and to guarantee fair pay, education, and to re-invest each year to improve that quality.
That’s the break-even point. And 20%. Where are you at? Above Starbucks price, above Illy, above the multinationals, above fair tradeFair trade is an organized social movement and market-based approach to empowering developing country producers and promoting sustainability.: Fair trade is an organized social movement and market-based approach... and organic certified coffee. All that is left to find buyers who are willing to reward you for superior quality.
And the only way you can do this is to invest even more in the coffee, break off from the pack who sell cherryEither a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or... at low prices to the coops and private mills and become a micro-miller of your own boutique lots. That you control from start to finishSimilar to aftertaste, but it refers to the impression as the coffee leaves the palate. Aftertaste is the sensations gathered after the coffee has left the mouth. We.... Separate each days pickings and cup them separately so that even in your own little farm, there is no “pooling” of coffee without consideration of cup quality. So you end up with debts, mill equipment, elaborate accounting of each tiny lot. All this for the hope that your coffee has a home, somewhere out there in an unknown place, where it will be roasted with love, and presented with pride by a small roaster, hopefully with total transparencyTransparency is a flavor characterization synonymous with clarity. It is also a business ethics term, implying that as much information as possible about a product is made available... with the producers name and farm in full.
Yes, it’s a coffee love connection. The forerunners of this model exist: the small independent estates in PanamaPanama coffee ranges from medium quality lower altitude farms to those at 1600 - 1800 meters centered in the area of Boquete in the Chirqui district near the..., the cup of excellenceThe Cup of Excellence is a competition held yearly in many coffee-producing countries, designed to highlight the very best coffees from each origin.: The Cup of Excellence (COE)... and best of Panama competitions, the small estateA "coffee estate" is used to imply a farm that has its own processing facility, a wet-mill. In Spanish this is called an Hacienda. A Finca (farm) does... model each with their own millBut here we are talking about mini-lots, mini-mills, even nano-mills; you can rent a mill made in ColombiaColombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true.... that is as big as a 2 bike motorcycle trailer, can be towed by a hyndai sedan. I saw it.
Maybe next year there will be one that just hooks on your bumper or fits into a station wagon. So here is an opportunity in Costa Rica and soon in other countries to get excited about coffee again. The only caution is that growth must be moderated by reality. The relations must be real, farmer to roaster, face to face and the quality must be verified in the cup. There must be honesty and traceability, which basically means that roasters need to explain themselves to farmers and farmers need to understand something about the difficulties that a small roaster faces. We can’t allow this to be imitated or faked. The roaster can’t represent the macro lot as a true micro-millSmall independent mills that produced finished coffee, ready for export, usually right on the farm. A Micromill is a tiny low-volume, farm-specific coffee producer who their lots separate,... coffee, and the producer can’t cheat either. Cheat himself, cheat the trees, his soil, his forest, or his laborers. And with fair rewards for true cup quality, a new micro-relationship is formed.
Here’s a photo tour of my Costa Rica Coffee Farms Micro Mills:
New coffee flowers, called candellas in some places, not yet open Costa Rica My action packed tour of small Costa Rica farms Feb 2008 begins with a scent of catimor … Costa Rica 95 cultivar ready to get ripped out. Costa Rica This is mostly a Catuai farm, flatland, full sun style, focus on yield. Not a sweet maria’s kinda farm… Costa Rica The farm (San Geronimo) has been removing CR 95 catimor and replanting in Catuai and Caturra Costa Rica For a farm that is mostly full sun and flat, this is a gracious view. Costa Rica Free range chickens on the San Geronimo farm in Alejuela area, not far from the airport really. Costa Rica Next up is the Las Lajas mill, a true family effort of Francesca and Oscar. Costa Rica Kristle from Zephyr coffee and Isaac from Cloza mill, Costa Rica Costa Rica Called African Beds because they were first used in Ethiopia, raised bed drying has become very popular in Costa Rica. It’s a great technigue that takes advantage of air and sun. Costa Rica Francois is an exporter, his company Cafe Noble. Oscar runs the farm, Francesca runs the Las Lajas mill. Costa Rica Another great technique for drying is a covered patio. The top is plastic, the sides are mesh to allow air flow. At las Lajas, they have the coffee on pallets, not concrete! Costa Rica Las Lajas has some test plants of true Bourbon cultivar. Costa Rica Again, the screen material is laid on pallets, which they feel increases air flow, and hence drying time. Costa Rica This is typical Miel coffee, meaning honey, the name they give to pulp natural process. As in El Salvador, they have really taken to Miel in CR. Costa Rica African raised beds for drying Costa Rica I heard a Vespa yet there was none. Here’s why. Costa Rica Yes, it’s the demucilage machine. After removing the skin, this sucker takes off however much of the fruity mucilage layer you want … more on this later. Costa Rica The family lives less that 40 feet from the mill, a sign of the dedication of many small CR coffee farmers with micro-mills. Costa Rica Las Lajas is organic, so rather than have a third party haul off their coffee skins for composting, they do it all themselves. Costa Rica To aid in breaking down the coffee pulp – skins – for compost they use this bacteria product. Then they introduce the california red worms to complete the composting. Costa Rica Las Lajas seems to focus a lot on the Miel coffee. Costa Rica Fully Washed is not really washed and not fully. With the demucilage machien you get about 95% of the fruit off, max. And there is no fermentation and washing of the coffee, so it’s not what we call washed at all, but cups out similar. Costa Rica Francesca shows us the different types of Miel coffee. Costa Rica This is the Lajas half washed coffee, with 50% of the fruit left on the parchment shell of the coffee. Costa Rica This lot has roughly 75% of the fruity mucilage intact for drying. Costa Rica This is a true pulped coffee,basically Indonesia style, where the coffee cherry skin is removed, but all the fruit is left on the parchment for drying, making the cup more rustic. Costa Rica Lajas farms have more shade than others we saw. These farms have been in Oscars family for 50 years. It’s not incredibly high, 1300 meters, but another farm they have is up at 1500 meters. Costa Rica Costa Rica Flowering for next year’s crop on the caturra plants. They have caturra and catuai mostly. Costa Rica New caturra flowers, which will probably open within a day or two. Costa Rica It’s not Habenero, but a typical Costa Rica wine bottle with a super macho image on it. Costa Rica As you fly in you see a lot of this around the capital, San Jose, huge agriculture operations under shade cloth and greenhouses. This one grows ferns. All are air-exported to the US for the cut flower market. Costa Rica Cana de India is used to make natural fences around coffee farms and provide some wind protection Costa Rica Seriosuly, I had these same Nikes way back when … like the early ’80s Costa Rica Ojo de Gallo is a fungus, always a problem in Costa Rica, but easily managed by controlling shade trees. Costa Rica Broca is the seed boring coffee insect that has spread through much of central and south america. It can be managed with pheremone traps, and by keeping the trees and ground clean of old coffee cherry. Costa Rica The worm is a fly larvae, not a threat to the coffee, but when newbies visit farms and find a few ripe cherry hanging around after the crop, they should be advised there are usually some larvae in there. Costa Rica I can’t think of a country I have visited where I did NOT see a KFC. Maybe Yemen, come to think of it… Costa Rica A sale on the Gordita, just over a buck. Costa Rica I always take pictures of bikes, Typical small CR bike, goofy name. Costa Rica Associacion de Cafes Finos shares space with others for cupping and test roasting, including Cafe Noble, Francois’ company. Here’s a small Diedrich and a probat 2 barrel. Costa Rica So they have 2 x 2 barrels and that little Diedrich, plenty of capacity for roasting. The roaster is Walter. Costa Rica Cafes Finos Costa Rica So it was like 7 or 8, not a good time to cup, but we did 33 lots anyway. Costa Rica An espresso machine as coffee drier … that’s a new one Costa Rica In the closet, you know, $20 K in roastes, These are the ones used for the Cup of Excellence. Costa Rica Scott Reed hunched over to sniff and Francois pours. It was sorta a wasted cupping: Scott wanted the coffee roasted not ridiculously light, but they ended up too dark. But I got a full set of green samples to cup at home so no problem. Costa Rica A 3-D coffee art monstrosity. Costa Rica Next Am we went to a very clean mill, Brumas Del Zurqui in Heredia area. These West Valley zones that were once all coffee are slowly becoming suburbs of San Jose. Costa Rica If patio drying and raised bed drying are not possible, the mechanical drier is used, the guardiola. These aren’t bad, if used properly. Costa Rica This is near to fully washed type Brumas parchment coffee. If there’s confusion, parchment coffee, called pergamino often, is the green seed inside the shell-like protective layer. Costa Rica The entire mill can run for one day using 1 cubic meter of water. This is standard for the Penagos type demucilage system, and great for both water conservation and contamination prevention. Costa Rica Juan Ramon has taken over the coffee operation from his father, but the family has been in coffee since 1890. Brumas mill is between Volcan Barba and Volcan Irizu, and their coffee ranges from 1250 to 1600 meters. Costa Rica The Penagos takes off the skin of the coffee fruit with little or no water usage. These are made in Bucaramanga Colombia, and very popular in CR. They are the heart of the MicroMill movement, since previously all mills were situated on rivers where they could draw large amounts of water. Costa Rica The Brumas mill is Penagos all the way. You can see 2 depulpers, and to the right of the little yellow ladder, the vertical demucilager. This allows total control of exactly how much fruit is left on the parchment layer, how “washed” the coffee is, and therefore great control of the final cup character. Costa Rica Brumas has nice traditional patios for drying, when the weather allows. Costa Rica Here you can see the yellow color of Miel coffee, semi-washed, that is, on the raised beds, It always reminds me of Sugar Pops cereal. You know, the one with the Sugar Bear. I think they renamed it Honey Bear though. Costa Rica The beds are easily covered to prevent damage from rain. Covering also raises the heat. Brumas uses 4 hour cycles of covering and uncovering the beds for drying. Costa Rica Here you see nice welded steel beds with multiple layers of screen for air and sun drying. Miel is in the foreground, “washed” style coffees in the back. Costa Rica Francois, ever loyal in his Brumas hat, checks out the beds. Brumas uses an elaborate system of checking the sugar content of coffee to be harvested each morning, using the measurements to decide how they will process and dry the coffee. Costa Rica We’re off to the next farm, but I had to snap a picture of Tica style, that is, “wear it tight nomatter what”. In general, I think spandex would be a good business in Costa Rica. Costa Rica Our next stop is a large mill, but in no way the largest in CR. La Eva has produced some surprisingly good coffee for a private mill that buys cherry. Costa Rica To count the incoming cahuelas of coffee, a colorful abacus system. Cahuelas, Fanegas, Latas, every country has different volume measurements for incoming coffee cherry. Costa Rica Most of the good coffee has come and gone, and it’s the tail end of the crop. They are running repala (last pickings of usually overripe coffee) at the mill. The manager Hans wated to make sure we knew this was basically for cleaning the equipment. Costa Rica You know Latte Art, but what about this. In the fermentation tank, a pattern is masterfully formed by a certified member of the Beneficio Guild, creating a fanciful pattern in fermenting coffee. Costa Rica This picture hardly represents the mountains of parchment coffee in rest (reposo) at la Eva. I had to dive in, because I am a real tuff coffee dude. Costa Rica la Eva is one of the old mills with plenty of water. They wash out the fermentation tanks when the coffee is finished (i.e. the fruity mucilage has broken down and can be removed) and they spare no water. They also clean all their water before it leaves the mill, and are building a new treatment facility next year. Costa Rica Here’s a hill o beans but I am also standing 12 feet above the warehouse floor taking this picture, and there’s another 8000 square feet of warehouse around be as piled with coffee as this … and there’s another warehouse across the way! Macro-mill, but not even one of the largest in CR. Costa Rica These are vertical dryers, and are not preferred. Guardiola drum dryers tend to be safer for the coffee, but used right, good coffee can be dried this way. I think La Eva uses a combination of both the protect each lot of coffee, in addition to patio drying. Costa Rica The brand new La Eva dry mill, with bags ready to load in containers and ship Costa Rica A key for dry milling is densimetric sorting. la Eva has 3 new oliver tables and 1 older one. Costa Rica The worlds smallest coffee mill, my shoe. After getting into the parchment, I walked around and “milled” the coffee into green bean form. Thoughtfully, I did NOT return the results to La Eva’s massive parchment pile. Costa Rica I noticed that the whole La Eva mill is very tidey and the workers houses very nice… always a good thing to see. Costa Rica As mentioned, they are building an updated facility next year. They can afford it. The mill is now owned by the Zanetti family (Segafredo) and they are putting money into this mill. Considering all the robusta in the Italian market, this is impressive. Costa Rica With great river access, La Eva has it’s own power plant… Costa Rica A posted by the coffee association. Have you heard the band SHB – they rock! Costa Rica I rarely see these new Jabez Burns roasters, since Probat bought them, but here’s one at La Eva cupping room. The nice thing about them is big barrels. Costa Rica Counting the cahuelas of cherry coming in. Volume, not quality…. Costa Rica Ricardo Perez and Marvin Rodriguez of the metal band “Helsar de Zarcero”, Costa Rica’s answer to Dokken, (all the attitude, without the hair gel). Costa Rica I guess they roast a little coffee at Helsar. This is like a Pinhalense machine, but I don’t think it is. Check out the little sample miller. Costa Rica Like some other older farms, Santa Lucia farm (at the Helsar mill) has bronse-tip Typica. The call this Typica Villalobos, and sometimes it is called Criollo. There’s some confusion about the term Arabigo because it is used to denote Typica, but I am not sure if this doesnt simply mean Arabica. Costa Rica Santa Lucia is part of the coffee that goes into the Helsar Organic, with the other farm being Los Anonos. We bought a blend of this and another farm in the 2007 Costa Rica Cup of Excellence, Genesis. Costa Rica At the organic farms you see coffee cherry pulp put to use as organic material for the soil, or mulch. Costa Rica The typica cherry and green seed is often longer than other types, such as Catuai Costa Rica A nice macro shot of the ripe Typica cherry Costa Rica Ripe yellow catuai chery at Finca Santa Lucia Costa Rica Costa Rica If I was a coffee farmer, I thought my office would look like this. A laptop, a 1970s stereo, and a lot of coffee. Costa Rica Next we visited Herbazu, and Kristle just had to jump into the shot and pose. Now there’s someone who’s totally shameless. (Just kidding, Kristle is one of the quietest people I have ever traveled with…) Costa Rica At the micro mill, coffee pulp waiting to be carted out. Costa Rica Costa Rica A different sort of crema, sticky paste generated from the coffee pulper. Herbazu uses a more traditional Costa Rica -made machine, but a demucilage system nonetheless. Costa Rica Just a great tractor name. You know how farmers are with their tractors. Costa Rica Tonio is the main overseer of Herbazu, which is a family farm. And that is the totally typical CR coffee farmers hat, sorta Gilligan-ish. Costa Rica One unique thing about Herbazu is their heavy use of Villa Sarchi, about 90%. In fact, it is the great cup they get from this cultivar that has lead to renewed interest in it around Costa Rica. Costa Rica In the foreground, Villa Sarchi, and on top, the Geisha, at the Herbazu nursery. Not surprising, nearly every “vivero” in Central America now has Geisha, and you can bet their will be a major price correction when these come to fruition. Costa Rica Herbazu is not organic, but pretty much a shadeless coffee (just a few banana). The Villa Sarchi is something they have propagated, so it has essentially become their own hybrid strain of the coffee. The farm is at 1450 meters. Costa Rica Under 1 year old Geisha. Costa Rica Cafe Sin Limites, next to Herbazu, coffee without limits, not a cult, or maybe it is. How big is scientology in Central America? Anyway, this is the scene that greets you as you enter their microwarehouse. Costa Rica Grateful for buying their Cup of Excellence lot last year, and able to recycle styrofoam. Actually, I was bidding on this lot too in the 2007 auction! Costa Rica At Herbazu, a little bit of Robert Frost. Costa Rica In the mini warehouse of Cafe Sin Limites, next to the density sorting table, a bed, a cot, a TV that was on … now that’s dedication. Warehouse/home. Sounds a bit like Sweet Maria’s of yore Costa Rica Looking for those magic flavor beans that will win the 2008 CoE Costa Rica An easy marker for where you turn to get to Santa Maria de Dota, Los Santos Cafe with the giant coffee cup aloft. Costa Rica Wait, isn’t Gaviota just north of Santa Barbara too. This is very similar to the Penagos mill Costa Rica Next to the Catedral on the main square. There’s kinda 2 squares here, one with the Coopedota on it and the soccer field, the other with the Catedral – kinda makes sense: God, Football, and the Coop. Costa Rica Celebrating valentines day in a window display of the Pulperia / Regalos shop on the square. Costa Rica Costa Rica In the corner grocery, if you want to get away from the doldrums of fresh chicken, free-range beef, pork, some nice processed cold cuts Costa Rica Costa Rica Next morning we headed out to the farms around Dota that are milled by Biocafe, including Finca Tono. The town is at 1400 meters, so all the surrounding hills feature some of the highest grown coffees, 1700 meters on up to 1900, even a few touching 2000 meters. Costa Rica Christian helps with the mill and owns a farm called Santa Rosa in tarrazu. Costa Rica Along the road, volunteer coffee seedlings form a spontaneous nursery. as a guy who has his own nursery and struggles to get germination, this is and affront to my sensibilities! Costa Rica Kenneth owns a part of Finca Tono and Finca Cedral, and works a lot at the mill. His house is basically right at the mill, 30 meters away. Costa Rica Finca Cedral is a 6 year old farm, even higher than Tono, ranging from 1700 to 1750 meters. Costa Rica Abundant Cherry … Costa Rica The cherry was very ripe, and tasting the sweetness of this fruit was amazing. They say that in this area they have about a 2 week window to pick ripe cherry before it turns overripe. The window was closing on this farm, but the ripest cherry I tasted was the sweetest. Costa Rica There are several counties that form Tarrazu and one you hear of less than Dota and San Marcos de Tarrazu is Leon Cortez. We stopped at a farm there that had not yet been picked and the amount of cherry on these red and yellow catuai trees was ridiculous. Costa Rica A view of the adjacent hills from the farm. Costa Rica In some areas that have highly defined seasons, you can dry coffee on the tree. In foggy and rainy Dota, you can’t. Costa Rica We went up to Christian’s farm which has some nice views across the valley. Costa Rica Have we seen enough pictures of coffee cherry yet??? Yellow Catuai at Leon Cortez Costa Rica A must eat place is La Vaca Flaca, the skinny cow… Costa Rica Christian on the farm. Costa Rica In the parking lot, coffee farmer dudes with their custom wheels. You see this alot in Tarrazu, where cherry is delivered in small trucks to the coops; specialized backs that can dump coffee cherry. Costa Rica Ouit front, a plaster cow in a little stable greets you. Costa Rica If he existed, maybe he would. Then again, you don’t cross the “federacion” like that…. Costa Rica Just so you don’t forget where you are eating… Costa Rica I know I have taken this same picture before, in Guatemala and such, but I just love that little Penagos guy. Costa Rica Back in San Marcos de Tarrazu town, a super nifty little tonka toy of a tow truck. Costa Rica I head out with Francisco Mena of Delicafe to meet one of the seminal farms in the Micro Mill movement: La Candelilla. At their nursery, Typica. Costa Rica Geisha Cultivar at La Candelilla. (I keep trying to convonce everyone it is Gesha, named after the locale in Ethiopia it originates, but everyone spells it like the Japanese way…) Costa Rica When am I going to get my own starbucks ball? Costa Rica I like Caturra … it just depends on the altitude and climate it grows at. Hell, I think Catuai at with the right altitude and shade can be great too. Costa Rica Ricardo is the main man at La Candelilla, and shows us his well-organized warehouse with each micro lot carefully separated. Costa Rica we press on, even though it is now dark, to Beneficio Don Mayo, with perhaps my favorite logo ever. That’s the traditional coffee pickers hat, on this sorta weak-chinned, bean headed man. I am crazy about this logo… I hope they never change it. Costa Rica The view of San Pablo de Tarrazu in the early AM Costa Rica Don Mayo wet mill, super clean, everything tiled, lovely. the main man, Hector, has a lot to be proud of here… Costa Rica Emilio and his costa-rica made micro mill, impeccably clean Costa Rica We stayed at the mill and had a quick look around in the morning. This is an interesting CR made horizontal demucilager. Costa Rica A great way to wake up. You can find your way to San Jose, I’ll stay in Tarrazu. Costa Rica The raised beds are in great shape at Montes de Oro mill and farm. Costa Rica Next to the furnace for the mechanical dryer, Francisco Mena and Emilio Costa Rica La Angostura had a few of these trees still around, probably soon to be replaced since the cup quality on these never panned out. I was amazed that the cherry size was so large. Costa Rica On the way to La Angostura micromill, we saw this beautiful bird, making clock-like motions with it’s tail to attract a nearby mate. Francisco used to be an eco tour guide. Costa Rica The dueno, Edwin, had this cool old Land Cruiser out back, from the ’70s Costa Rica At the tiny town of La Angostura nearby, the bakery and pizzeria. Costa Rica Next stop was this mill, which is a collaboration of 6 “socios”, a mini coop. On the left, Rudolfo, tme in the center, and Edwin, whose hat reads “Edwin”/ Costa Rica I liked the grafitti of the crazy mad parrot. El pajaro salvage. Their farms are between 1550 and 1700 meters in Santa Cruz de Leon Cortez. One of them has a great name: Finca Las Chiras Kuasas: Forest Chicken Farm Costa Rica Next we stopped at a similar mini-coop of 9 socios… Agravid. Their micro-region, La Violeta, is a much nicer name. The parchment here was especially nice, and they separate Typica lots. This is Franco. all are married into the extended Garbanzo family. Costa Rica Franco’s daughter has a pen set at the warehouse and traces her hands and her dad’s hands on the bags – very sweet. Costa Rica Francisco was really feeling the Law of Attraction, and had to get this picture. I had to get a picture of home getting his picture. Costa Rica I don’t know why, but I guess the cooling tray on the Bendig roaster at the Navarro Mill is especially dangerous. Watch Out Costa Rica! Pura Vida! Costa Rica They do some roasting for 2 shops of theirs and some other local outlets. This is a local roaster, a Bendig I believe. Costa Rica
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