Probador Colectiva

A honey-process lot from the Qonqana Asefa washing station in Bombe, Bensa (Sidama), at 1,910–2,010 m; harvest 2024/25. Editorial at Probador's own product-copy depth.

Candy, sugarcane, sweet bright acidity

Finca Carrizal (established 1890) sits on the fertile volcanic slopes of the Barva volcano. Third-generation producers Oscar and Francisca Chacón were among the first in Costa Rica to make honey- and natural-process specialty coffee, at their Las Lajas Micromill. Editorial at Probador's own product-copy depth.

Cacao, hibiscus, caramel, tart acidity, fruit-like sweetness

The Caturra selection from Sandra Milena Mora's 9 ha Finca El Porvenir in Palestina, Huila — same double-fermentation, washed and raised-bed dried protocol as her Tabi lot. Editorial at Probador's own product-copy depth.

Green tea, winey acidity, mild candy-like sweetness

Sandra Milena Mora farms 9 ha (about 19,000 trees) at El Porvenir in Palestina, Huila. Ripe cherry is cleaned, fermented ~36 h in GrainPro, pulped, fermented a further ~60 h in ceramic tanks, washed and dried on raised beds. Editorial at Probador's own product-copy depth.

Passion fruit, sugarcane juice, mellow fresh citrus

The Chacóns founded Las Lajas Micromill in 2005 and pioneered honey processing in Costa Rica; after the 2008 earthquake destroyed infrastructure, Francisca built African-style raised beds that led to their acclaimed natural and honey lots. Harvest 2024/25. Editorial at Probador's own product-copy depth.

Brown sugar, dried apple, candy sweetness