- Australia, Indonesia, New Zealand, USA
- info@opal.coffee
- Direct Shipping
Coffee arrived in Costa Rica in the early 1800s and quickly became the foundation of the country’s agricultural and economic development. After independence in 1821, the government actively encouraged coffee farming by distributing seeds and granting land to families who planted coffee, which helped spread cultivation across the Central Valley. By the mid-19th century, coffee had become Costa Rica’s primary export, financing roads, ports, and national institutions and shaping a relatively stable, land-owning farming society. Over time, the country strengthened its reputation for quality by focusing exclusively on Arabica coffee and implementing regulations that protected standards. Today, Costa Rica builds on this legacy through specialty coffee, traceable micro-lots, and innovative processing methods, while coffee remains a key part of its cultural and historical identity.
Common Arabica varieties:
Caturra, Catuai, Villa Sarchi, Typica, Bourbon and Geisha
Key growing regions:
Tarrazu, Central Valley, West Valley, Tres Rio, Brunca, Orosi Valley, Turrialba, and Guanacaste
Harvest months:
October – March
Sumava de Lourdes is a model farm which uses modern technologies and new trends in ecologically sustainable farming. The farm uses eco-pulpers, together with a retention field for discarded water, which is later used as a fertilizer for coffee plants.
On what was once land used for cattle grazing, Francisco is carefully planting new varietals. They use cypress trees to act as borders and windbreaks throughout the farm. The farm itself had been established for years and already has a number of the buildings (houses, warehouses, etc) needed to operate.
Varietal: Geisha
Producer: Francisco A Mena
Elevation: 1,670 – 1,750 MASL
Processing: Yellow Honey
Region: West Valley
Cup Profile: jasmine, tropical fruits, pineapple, juicy body, complex acidity
Responsible for nearly 30% of Costa Rica’s coffee production, the West Valley is characterized by slightly lower altitudes and drier climates than the neighbouring Tarrazu region. That hasn’t stopped the West Valley from maintaining a formidable track record in the Cup of Excellence, year after year.
Varietal: Villa Sarchi
Producer: Francisco A Mena
Elevation: 1,670 – 1,745 MASL
Processing: Yellow Honey
Region: West Valley
Cup Profile: soft fruit driven cup, with a strawberry notes, backed with smooth milk chocolate and a deep brown sugar sweetness
Cattura/Catuai is a high yielding coffee plant resulting from a cross between Mundo Novo and Caturra. The plant is relatively short, and the lateral branches form close angles with the primary branches. The fruit does not fall off the branch easily, which is favourable with areas with strong winds or rain.
Varietal: Caturra
Producer: Francisco A Mena
Elevation: 1,745 MASL
Processing: White Honey
Region: Tarrazú
Cup Profile: citrus, grapefruit with plum and lemon, body is tea-like and high citrusy acidity, sweet, juicy, and all in proportional balance
With all honey processing methods, some sweet pulp or fruit flesh (“honey”) is allowed to adhere to the beans during drying. In the white honey variation, an extremely thin layer of pulp is allowed to dry on the beans, less than with yellow honey, and much less than is the case with red or black honey.
Varietal: Catuaí
Producer: 14 Farmers Group
Elevation: 1,400 – 1,700 MASL
Processing: White Honey
Region: Tarrazú
Cup Profile: sweetly green grass aroma, dark chocolate, floral vanilla, scorched cedar in aroma and cup. bittersweet acidity, smooth syrupy mouthfeel. bittersweet but resonant in the finish
La Pastora Tarrazú is a coffee that meets the most demanding palates and markets in the world, putting itself at the service of those who enjoy the quality of a unique bean, with a prestigious aroma but that shines for the simplicity and love with which it is produced.
La Pastora Tarrazú is a brand that guarantees the receipt of coffee in all collection centers in the best state of the grain’s maturation, which enhances all the characteristics that their customers fall in love with.
Varietal: Catuaí, Caturra
Producer: Members of Coopetarrazú
Elevation: 1,200 – 1,900 MASL
Processing: Washed
Region: Los Santos (Tarrazú)
Cup Profile: high acidity, excellent body, intense aroma of chocolate and uniform cup
The Santa Teresa 2000 micro-mill began operations in 2016 to add value to our coffee, over time it became a passion and we work year after year to maintain and improve the quality of the coffee, always hand in hand with the environment using best practices.
The mill and the farms are managed by Roger Ureña and Alex Ureña. The coffee they process is their own and have around 20 small coffee farms in which they have around 16 different varieties planted, although approximately 90% is of the Catuaí variety.
Varietal: Red Bourbon
Producer: Roger Ureńa Hidalgo
Elevation: 1,800 MASL
Processing: Natural
Region: Dota-Tarrazú
Cup Profile: red fruits, blueberries, caramel, chocolate, vanilla, creamy body, vinous acidity
The Santa Teresa 2000 micro-mill began operations in 2016 to add value to our coffee, over time it became a passion and we work year after year to maintain and improve the quality of the coffee, always hand in hand with the environment using best practices.
The mill and the farms are managed by Roger Ureña and Alex Ureña. The coffee they process is their own and have around 20 small coffee farms in which they have around 16 different varieties planted, although approximately 90% is of the Catuaí variety.
Varietal: Geisha
Producer: Roger Ureńa Hidalgo
Elevation: 1,850 MASL
Processing: Natural
Region: Dota-Tarrazú
Cup Profile: jasmine, flowers, peach, lemon, honey, red fruits, blackberries, sugar cane, vanilla, smooth body, vinous acidity
The Santa Teresa 2000 micro-mill began operations in 2016 to add value to our coffee, over time it became a passion and we work year after year to maintain and improve the quality of the coffee, always hand in hand with the environment using best practices.
The mill and the farms are managed by Roger Ureña and Alex Ureña. The coffee they process is their own and have around 20 small coffee farms in which they have around 16 different varieties planted, although approximately 90% is of the Catuaí variety.
Varietal: Geisha, Ethiopia
Producer: Roger Ureńa Hidalgo
Elevation: 1,900 MASL
Processing: Natural
Region: Dota-Tarrazú
Cup Profile: roses, strawberries, apple, lemon, caramel, hazelnut, brown sugar, smooth body, mellow acidity
The Santa Teresa 2000 micro-mill began operations in 2016 to add value to our coffee, over time it became a passion and we work year after year to maintain and improve the quality of the coffee, always hand in hand with the environment using best practices.
The mill and the farms are managed by Roger Ureña and Alex Ureña. The coffee they process is their own and have around 20 small coffee farms in which they have around 16 different varieties planted, although approximately 90% is of the Catuaí variety.
Varietal: SL-28
Producer: Roger Ureńa Hidalgo
Elevation: 2,050 MASL
Processing: Natural
Region: Dota-Tarrazú
Cup Profile: apple, blueberry, strawberries, caramel, vanilla, hazelnut, dark chocolate, creamy body, vinous acidity
The Santa Teresa 2000 micro-mill began operations in 2016 to add value to our coffee, over time it became a passion and we work year after year to maintain and improve the quality of the coffee, always hand in hand with the environment using best practices.
The mill and the farms are managed by Roger Ureña and Alex Ureña. The coffee they process is their own and have around 20 small coffee farms in which they have around 16 different varieties planted, although approximately 90% is of the Catuaí variety.
Varietal: Catuaí
Producer: Roger Ureńa Hidalgo
Elevation: 1,700 MASL
Processing: Washed
Region: Dota-Tarrazú
Cup Profile: orange, caramel, chocolate, hazelnut, almonds, creamy body, bright acidity
The Santa Teresa 2000 micro-mill began operations in 2016 to add value to our coffee, over time it became a passion and we work year after year to maintain and improve the quality of the coffee, always hand in hand with the environment using best practices.
The mill and the farms are managed by Roger Ureña and Alex Ureña. The coffee they process is their own and have around 20 small coffee farms in which they have around 16 different varieties planted, although approximately 90% is of the Catuaí variety.
Varietal: Typica
Producer: Roger Ureńa Hidalgo
Elevation: 1,900-2,050 MASL
Processing: Yellow Honey
Region: Tarrazú
Micro-Region: Santa Maria de Dota
Cup Profile: black tea, brown sugar, and milk chocolate. A balanced coffee with a syrupy body, clean acidity and rounded aftertaste
Roger Ureña’s mill is known as ‘Santa Teresa 2000’ due to its elevation of more than 2,100 meters above sea level, making it one of the highest mills in Costa Rica.
With the help of Roger’s eldest son, Alex Ureña, Roger gradually built his own micro-mill, Santa Teresa 2000, and began processing his own coffee in 2015, right next to the farm with the same name, Santa Teresa.
Both the farm and the mill are part of the Blue Flag Costa Rican Program, and through the Neutral Carbon certification process, they aim to foster a stronger relationship with the environment.
Varietal: Typical Mejorada
Producer: Roger Ureña of Santa Teresa 2000
Elevation: 1,900 – 2,050 MASL
Processing: Red Honey
Region: Tarrazu
Micro-region: Santa Maria De Dota
Cup Profile: FRUITY NOTES OF HONEYDEW AND GRAPE, WITH FLORAL NOTES OF JASMINE TEA
Roger Ureña’s mill is known as ‘Santa Teresa 2000’ due to its elevation of more than 2,100 meters above sea level, making it one of the highest mills in Costa Rica.
With the help of Roger’s eldest son, Alex Ureña, Roger gradually built his own micro-mill, Santa Teresa 2000, and began processing his own coffee in 2015, right next to the farm with the same name, Santa Teresa.
Both the farm and the mill are part of the Blue Flag Costa Rican Program, and through the Neutral Carbon certification process, they aim to foster a stronger relationship with the environment.
Varietal: Typical Mejorada
Producer: Roger Ureña of Santa Teresa 2000
Elevation: 1,900 – 2,050 MASL
Processing: White Honey
Region: Tarrazu
Micro-region: Santa Maria De Dota
Cup Profile: CREAMY BODY, NOTES OF ORANGE BLOSSOM, APRICOT WITH HINTS OF PLUM AND WHITE CHOCOLATE
The Chirripo region is a small area high in the Talamanca mountain range, where the highest mountains in Costa Rica are located. Marespi has been working with a small group of producers who want to add value to their coffee harvest and through Marespi they have managed to process their coffees and place them directly in different parts of the world. This coffee is a coffee with a process of drying the cherries on African beds, where the first 3 days are placed in the shade to lengthen the drying process and generate a little fermentation, which is why this coffee has an intense natural flavor, giving it notes of cocoa nibs.
Cup Profile: Sweet, notes of vanilla and honey. Smooth body, mild acidity, clean and rounded aftertaste.
Senel Campos is a third generation coffee farmer at Finca La Toboba. Along with his son, he built a micromill on his farm that is improving coffee quality for his own coffee and the farms around him.
Senel Campos inherited Finca La Toboba from his father, who inherited it from his mother (Senel’s grandmother). Senel’s father, Senel Senior, planted the first coffee trees on the farm in 1968 and supported his family through the earnings from his coffee production. Today, Senel and his adult son, Allan, own and manage Finca La Toboba.
Varietal: Catuai, Caturra
Producer: Senel & Alan Campos
Elevation: 1,500 – 1,800 MASL
Processing: Anaerobic Washed
Region: San José
Micro-region: Perez Zeldon
Cup Profile: OVERALL BALANCED COFFEE WITH RICHNESS, A CITRUS-LIKE BRIGHTNESS WITH A HINT OF COCOA AND INTRICATE LAYERS
Helsar de Zarcero S.A. was born out of the need of three organic coffee producers who needed to give added value to our product. The initial idea was only our farms, but when the buyer of that coffee tasted it, he realized the potential we had in towns like Llano Bonito de Naranjo and Zarcero at an average altitude of 1,700 meters above sea level, with an average temperature of 21o and an average rainfall of 2,400 mm per year. The success was so great that we were given the opportunity to process coffee from neighboring farms, small producers who, for the most part, do not have the possibility of investing in processing.
Varietal: ET 47
Producer: Helsar de Zarcero
Elevation: 1,600 – 1,750 MASL
Processing: Red Honey
Region: West Valley
Micro-region: Zarcero
Cup Profile: FLAVOURS OF STONE FRUIT, SWEETNESS OF CARAMEL AND HONEY, AND HAZELNUTS. A LONG STICKY BROWN SUGAR FINISH ACCOMPANIES THE ROUNDED FULL BODY
Helsar de Zarcero S.A. was born out of the need of three organic coffee producers who needed to give added value to our product. The initial idea was only our farms, but when the buyer of that coffee tasted it, he realized the potential we had in towns like Llano Bonito de Naranjo and Zarcero at an average altitude of 1,700 meters above sea level, with an average temperature of 21o and an average rainfall of 2,400 mm per year. The success was so great that we were given the opportunity to process coffee from neighboring farms, small producers who, for the most part, do not have the possibility of investing in processing.
Varietal: Catuai-Villalobos
Producer: Helsar de Zarcero of Santa Lucia Farm
Elevation: 1,600 – 1,750 MASL
Processing: Yellow Honey
Region: West Valley
Micro-region: Zarcero
Cup Profile: A SWEET COFFEE WITH A REFRESHING ACIDITY, NOTES OF BLACK TEA, ORANGE PEEL, CINNAMON, AND GRAHAM CRACKER NOTES
Cascara means “peel” or “skin” in Spanish, and is made from the dried fruit (“cherry”) of the coffee bean.
Helsar de Zarcero Micromill is owned by Ricardo Pérez and brothers Felipe and Marvin Rodriguez and was built in the early 2000s in order to control the processing (and therefore the quality) of their farms. Since 2012, the University of Costa Rica and Helsar Micromill have been researching the possibility of creating food-grade cascara using modern technology, pasteurization, and specialization.
Varietal: Catuai, Caturra, Villalobos
Producer: Ricardo Pérez and brothers Felipe and Marvin Rodriguez of Helsar de Zarcero Micromill
Elevation: 1,700 MASL
Processing: Depulped, Pasteurised, Dehydrated
Region: West Valley
Micro-region: Zarcero
Cup Profile: DELIGHTFUL, FRUITY AND TANGY BEVERAGE WITH A DEEP CRIMSON HUE AND A NATURALLY SWEET FLAVOR INCLUDING HINTS OF ROSEHIPS, MAPLE, STONE FRUIT
Helsar de Zarcero S.A. was born out of the need of three organic coffee producers who needed to give added value to our product. The initial idea was only our farms, but when the buyer of that coffee tasted it, he realized the potential we had in towns like Llano Bonito de Naranjo and Zarcero at an average altitude of 1,700 meters above sea level, with an average temperature of 21o and an average rainfall of 2,400 mm per year. The success was so great that we were given the opportunity to process coffee from neighboring farms, small producers who, for the most part, do not have the possibility of investing in processing.
Varietal: H16
Producer: Helsar de Zarcero of Santa Lucia Farm
Elevation: 1,600 – 1,750 MASL
Processing: Red Honey
Region: West Valley
Micro-region: Zarcero
Cup Profile: A SMOOTH VISCOSITY OF MILK CHOCOLATE, NOTES OF CARAMEL, VANILLA, FLORAL ROSEHIP AND APPLE
Helsar de Zarcero S.A. was born out of the need of three organic coffee producers who needed to give added value to our product. The initial idea was only our farms, but when the buyer of that coffee tasted it, he realized the potential we had in towns like Llano Bonito de Naranjo and Zarcero at an average altitude of 1,700 meters above sea level, with an average temperature of 21o and an average rainfall of 2,400 mm per year. The success was so great that we were given the opportunity to process coffee from neighboring farms, small producers who, for the most part, do not have the possibility of investing in processing.
Varietal: Milenio
Producer: Helsar de Zarcero of Santa Lucia Farm
Elevation: 1,600 – 1,750 MASL
Processing: Red Honey
Region: West Valley
Micro-region: Zarcero
Cup Profile: NOTES OF SWEET HONEY, STONE FRUIT APRICOT, PEACH, WITH A COCOA BASE, MILK CHOCOLATE, AND CARAMELIZED ALMONDS AND A CINNAMON UNDERTONE. CLEAN, MELLOW ACIDITY, SMOOTH AND JUICY BODY. BALANCED AND STRUCTURED
Helsar de Zarcero S.A. was born out of the need of three organic coffee producers who needed to give added value to our product. The initial idea was only our farms, but when the buyer of that coffee tasted it, he realized the potential we had in towns like Llano Bonito de Naranjo and Zarcero at an average altitude of 1,700 meters above sea level, with an average temperature of 21o and an average rainfall of 2,400 mm per year. The success was so great that we were given the opportunity to process coffee from neighboring farms, small producers who, for the most part, do not have the possibility of investing in processing.
Varietal: Milenio
Producer: Helsar de Zarcero of Santa Lucia Farm
Elevation: 1,600 – 1,750 MASL
Processing: Natural
Region: West Valley
Micro-region: Zarcero
Cup Profile: DELICATELY COMPLEX, & CRISP. NOTES OF MILK CHOCOLATE, RASPBERRY-LIKE FRUIT, WITH A HINT OF FLORAL AROMA. BRISK, SOFTLY TART ACIDITY WITH A SILKY MOUTHFEEL
Helsar de Zarcero S.A. was born out of the need of three organic coffee producers who needed to give added value to our product. The initial idea was only our farms, but when the buyer of that coffee tasted it, he realized the potential we had in towns like Llano Bonito de Naranjo and Zarcero at an average altitude of 1,700 meters above sea level, with an average temperature of 21o and an average rainfall of 2,400 mm per year. The success was so great that we were given the opportunity to process coffee from neighboring farms, small producers who, for the most part, do not have the possibility of investing in processing.
Varietal: Villalobos Typica
Producer: Helsar de Zarcero of Santa Lucia Farm
Elevation: 1,600 – 1,750 MASL
Processing: Red Honey
Region: West Valley
Micro-region: Zarcero
Cup Profile: CRISP, SWEET & DELICATELY FRUITY WITH NOTES OF PERSIMMON, BRAZIL NUT, TIGER LILY, CEDAR, BROWN SUGAR IN AROMA AND CUP. SWEET STRUCTURE WITH BRISK ACIDITY; SYRUPY-SMOOTH BODY
Herbazu, a pioneering company in the micro-processing of coffee, preserving the environment, and innovative, to reach boutique niches with the export of coffee, thanks to this, grows and becomes a leader in high quality.
Herbazu was born as a company looking for a solution to the poor coffee prices in the late 90s and at the beginning of the 2000s, the family made the decision to process the coffee from their farms and with this gave way to the first micromill in the West Valley area and the second in Costa Rica.
Varietal: ET47
Producer: Antonio Barrantes of La Planada
Elevation: 1,500 MASL
Processing: Honey
Region: West Valley
Micro-region: Lourdes De Naranjo
Cup Profile: A BRIGHT, MALIC ACIDITY, A JUICY, HONEY-LIKE BODY AND NOTES OF ALMONDS AND STONE FRUITS
Herbazu, a pioneering company in the micro-processing of coffee, preserving the environment, and innovative, to reach boutique niches with the export of coffee, thanks to this, grows and becomes a leader in high quality.
Herbazu was born as a company looking for a solution to the poor coffee prices in the late 90s and at the beginning of the 2000s, the family made the decision to process the coffee from their farms and with this gave way to the first micromill in the West Valley area and the second in Costa Rica.
Varietal: Typical Lima
Producer: Antonio Barrantes of La Planada
Elevation: 1,500 MASL
Processing: Honey
Region: West Valley
Micro-region: Lourdes De Naranjo
Cup Profile: A WELL BALANCED CUP, FRUITY NOTES OF RED APPLE AND PEAR WITH LINGERING CITRUS UNDERTONE
In Herbazu we want to be, in the world, the reference point for coffee excellence. A pioneering company in the micro-processing of coffee, preserving the environment, and innovative, to reach boutique niches with the export of coffee, thanks to this, grows and becomes a leader in high quality.
Herbazu was born as a company looking for a solution to the poor coffee prices in the late 90s and at the beginning of the 2000s, the family made the decision to process the coffee from their farms and with this gave way to the first micromill in the West Valley area and the second in Costa Rica.
Varietal: Villa Sarchi
Producer: Antonio Barrantes of La Planada
Elevation: 1,500 MASL
Processing: Natural
Region: West Valley
Micro-region: Lourdes De Naranjo
Cup Profile: FRUITY NOTES OF BLACK CURRANT AND PLUM, TONED ACIDITY WITH A SILKY MOUTHFEEL
It all started in pastures, then it moved to sowing chilis, tomatoes and some vegetables. After a while coffee was introduced and sold to some micromills from the same area. A small family business was created which was already going for 7 years, exporting them to different countries. It has been growing little by little and the Alvarado Family are proud to see how the company has been able to export coffee and take the initiative of how to undertake more in the business and provide excellence and better quality in their coffees.
Varietal: Catuai
Producer: The Alvarado Family
Elevation: 1,700 – 2,000 MASL
Processing: Rested & Washed
Region: Brunca, La Pedra De Rivas, Chirripo
Farms: Los Cedros and Finca La Quebrada San Juan
Cup Profile: THIS COFFEE PROVIDES A SWEET HARMONY OF RED APPLE, NOTES OF MILK CHOCOLATE & HAZELNUT FLAVOURS
