Costa Rica Finca Reina Elizabeth

Cup profile

Walnuts, nectarine, light floral, sweet

More information

We met Marvin Barrantes during our recent trip through Costa Rica, and seeing what he has built on such a small farm was truly inspiring. His operation spans only eight hectares, yet every detail reflects care, precision, and complete dedication to coffee. Marvin lives and breathes coffee. Every conversation, every part of the farm, and every processing decision shows how committed he is to his craft.

We were particularly impressed by his wet mill. It was undoubtedly one of the smartest and most efficient systems for small farms that we saw on our trip. The design is incredibly simple: a compact depulper, gravity-fed transport, and a workflow that makes processing clean, practical, and consistent without unnecessary complexity. Marvin has created a system that feels intuitive and efficient, perfectly tailored to the size of his farm.

He has also invested significantly in his drying infrastructure, with carefully built raised beds and greenhouses that are exceptionally clean and well-organized. Everything on the farm feels well-considered and
well-maintained, creating the ideal environment for producing high-quality coffees.

For his Black Honey process, the coffee cherries are hand-picked and depulped without water. Subsequently, the coffee is placed in thick layers directly onto raised African drying beds in the greenhouse. For the first three days, the coffee remains untouched while fermentation progresses and a brittle crust forms around the parchment and mucilage. After this phase, the crust is broken, and the coffee is turned regularly as it dries slowly over the following 12 to 14 days. This meticulous drying method helps to develop a flavor profile with depth, sweetness, and balance, while retaining clarity and structure.