San Diego - Costa Rica

About This Coffee

This exceptional microlot comes from producer Humberto Naranjo in Valle del Oeste, Costa Rica, specifically from the Los Santos region. The coffee is grown at 1750 meters altitude on a 12-hectare farm through the San Diego cooperative. The 2024/25 harvest features Catimor, Obata, and Catuaí varieties processed using the Yellow Honey method. The processing involves leaving the mucilage on the bean and sun-drying on patios or African beds, which enhances natural sugars and creates distinctive sweetness. Flavor profile includes milk chocolate, nougat, white grape, yellow stone fruit, and black tea.

Origin

Valle Del Oeste (Costa Rica)

Flavor Notes

Black Tea, White Grape, Yellow Stone Fruit, Nougat

Roast Level

—

Processing

Yellow Honey

Typology

Arabica

Catuai, Obata, Catimor

Buy from Roaster

Sakona Tostadores

Javier Garcia worked over a decade as a waiter before discovering specialty coffee through barista competition. He went on to become a five time Spanish Barista Champion and placed fourth at the 2011 World Barista Championship in Bogota. His breakthrough moment came at the 2009 Worlds in Atlanta, when tasting a Pacamara from El Salvador revealed that coffee could taste like fruit. He founded Sakona in 2015 in Irun, in the Basque Country, roasting on a Probat UG15 visible from the street through the roastery windows. That visibility has become part of the identity: curious passersby stop, ask questions, and discover specialty coffee through the glass. Sakona operates with two core commitments: exceptional customer service and exceptional coffee. Javier's goal is to have a positive impact in all directions, toward origin and toward the consumer who discovers and chooses his coffee.

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