Koppi

Fourth-generation Burbano family coffee, grown and processed by Karen Burbano on her 3,000-tree plot. Ripe cherries are collected every 15 days, fermented overnight, depulped the next morning, then fermented a further 3–4 days as new lots are added, followed by 48 hours of full water fermentation and 18–20 days drying on solar dryers.

Rose hips, red berries, aromatic

Finca La Fuente's inaugural Sidra release — only 150kg produced. Grown organically and biodynamically by Yobani Ramos and Yaved Guarnizo, whose renovated tiled fermentation tanks and shade-covered drying beds enable controlled, slow processing at altitude.

Lychee, jasmine, creamy mouthfeel, elegant

Finca La Fuente's inaugural Geisha lot — just 31kg produced. Owners Yobani Ramos and Yaved Guarnizo farm organically and biodynamically across 6 hectares; renovated beneficio facilities and covered drying beds extend drying time for slow, complex development with papaya, lychee and melon notes.

Tropical fruits, floral, citrus

From Yobani Ramos and Yaved Guarnizo's small, organic and biodynamic farm. High elevation allows slow ripening, developing complex flavors reminiscent of papaya, lychee and melon.

Red berries, fruity, elegant

Koppi's espresso blend and successor to Red Clay and Silent Shout — a smooth, rich, elegant merge of a white-honey-processed Costa Rican lot and a natural-processed Brazilian lot.

Chocolate, nougat, caramel

From the Karimikui Coffee Factory, established 1966, serving smallholder farmers across three villages. Cherries are hand-sorted, disc-pulped, graded by density, fermented 16–24 hours, washed, then sun-dried 14–16 days on raised beds.

Dark berries, juicy, complex

Single-origin omni-roast from Luis and Oscar Monge's La Lia farm. White honey processing highlights delicate, fruit-forward sweetness and vanilla character from the high-altitude Tarrazú terroir.

Nougat, apples, vanilla