Costa Rica La Loma

About This Coffee

This coffee comes from the La Loma parcel on Finca Trinidad in the Tarrazú region of Costa Rica, specifically in the Los Santos area located about two hours from San José. The farm is managed by the three siblings of the Ureña Haug family. The parcel is situated higher in the mountains. The coffee undergoes natural (dry) processing with careful sun-drying for 18 to 25 days, which imparts additional sweetness and fruitiness. The varieties are Caturra and Catuaí. The roast level is light to medium (2/5), with flavor notes of tropical fruits and floral characteristics, making it particularly suitable for hand-brewed coffee.

Origin

Tarrazú (Costa Rica)

Flavor Notes

Floral

Roast Level

Medium Light

Processing

Natural

Typology

Arabica

Caturra, Catuai

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Maillardos

A married couple from two coffee worlds built this roastery: Uriel from the Swiss German town of Rheineck and Raquel from San Jose, Costa Rica. The name pays tribute to Louis Camille Maillard (1878–1936), the scientist behind the Maillard reaction responsible for the complex aromas that develop during roasting. What started as a crowdfunded show roastery has grown into a certified organic operation (CH Bio 086) with a dedicated production facility in Altenrhein, where a Loring roaster runs on 100% regional biogas. Every batch is roasted for 8 to 16 minutes under close supervision, with Cropster software and regular tastings ensuring consistency and continuous improvement. Maillardos sources traceable coffees from smaller producers, paying well above commodity exchange prices, and packages everything in fully recyclable materials.

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