We recently returned from a coffee sourcing trip to the Central Valley of Costa Rica, and we’re excited to share our experiences with you. From the moment we landed, the beautiful Tarrazu region welcomed us with rolling green mountains, vibrant coffee farms, and a warm sense of community. This trip offered us a chance to see every stage of the coffee process at origin—from harvest to processing to roasting—while meeting the passionate people who devote their lives to growing some of the finest coffees in the world.
Our first stop was in the heart of San Marco at CoopeTarrazu, the country’s largest specialty coffee cooperative. They handle about 40% of Costa Rica’s coffee exports, and the scale of their operation was truly impressive. We watched as truckloads of picked cherries arrived each afternoon. We walked the large facility where coffee is sorted for quality, pulped, and washed before mechanical drying. The cooperative’s dedication to producing consistent, specialty-grade coffee while supporting its local community really stood out. Their impact on the Tarrazu region is inspiring, ensuring that both farmers, consumers, and even migrant labor benefit from a well-structured, quality-driven supply chain.
Our second day brought a stark contrast in scale and style. We visited La Candelilla, one of the first micromills in Tarrazu, known for its focus on high-grade specialty coffees and experimental processing methods. Here, we walked through coffee fields. We learned about the farm's agricultural methods, the challenges with migrant labor during harvest season, and unseasonable weather's effect on the last years and this year's harvest. We got to see natural, honey, and washed coffees drying on the patios, each process contributing distinct flavors—ranging from fruit-forward sweetness to bright, clean cups.
Visiting Ivan Solis and his family farm in Santa Maria de Dota was another highlight of the trip. Known as one of the best producers in Costa Rica, Ivan purchased an old, neglected high-elevation coffee farm and revitalized it. Today, he and his family produce award-winning coffees that have placed in the prestigious Cup of Excellence competitions. At his micromill, they carefully separate lots by variety and quality, ensuring traceability down to the specific farm level. The Solis family processes, exports, and also roasts their own coffee in addition to select farmers in the Santa Maria de Dota region. The attention to detail, quality, family and passion for excellence made it clear why Ivan’s coffees are so sought after.
Next, we ventured to Café Haug in San Pablo—a true farm-to-table coffee experience. The property was beautiful, and we spent a morning learning about their approach to growing, processing, roasting, and serving coffee all in one place. Their commitment to specialty coffee and consistent quality was evident in everything they did, from the meticulous care of their plants to the precise roasting techniques. Sipping a freshly brewed cup on-site, surrounded by the very fields where the coffee was grown, was an unforgettable reminder of coffee’s journey from seed to cup.
Beyond the farms and mills, it was the people who left the deepest impression on us. From dinner conversations with Ivan and his son about farming challenges and family legacies to sharing stories with the teams at CoopeTarrazu and La Candelilla, we felt a genuine sense of community at every turn. We are incredibly grateful to our long-time partner Cafe Imports for putting together such a great trip, specifically Louise and Nicole our incredible hosts. And to our travel companions who made it all so much fun. We returned home with a renewed respect for the hard work and dedication behind every cup of coffee. We look forward to bringing these discoveries to our roasting works and sharing these exceptional Costa Rican coffees with you soon.
Best,
Michael Shipley
Conscious Cup Coffee Roasters