Coffee Portfolio
NATURAL DE
COSTA RICA
2026
At NATURAL de Costa Rica, every coffee tells the story of our land, volcanic highlands, fertile soil, and generations of craftsmanship.
We work directly with small producers on the slopes of the Poás Volcano, in the province of Alajuela, who cultivate and select micro-lots that capture the essence of Costa Rican terroir: vibrant acidity, natural sweetness, and balance in every cup.
Our current selection is a Red Honey Caturra, a Washed Sarchimor, and a Washed Villa Sarchí, three high-altitude and high quality varieties representing the diversity and precision of Costa Rican specialty coffee.
The honey process retains part of the mucilage during drying, allowing sugars and organic matter to interact with the bean.
Our Caturra undergoes a Red Honey Process with 60% of mucilage left, balancing sweetness, body and aromatic depth.
Every turn of the parchment changes its character; too fast, and balance is lost; too slow, and defects appear.
The washed process removes all mucilage from the coffee bean through controlled fermentation and water washing.
This method delivers high clarity and consistency, allowing the bean’s natural attributes to define its quality.
Our Sarchimor and Villa Sarchí undergo a carefully timed washed fermentation (12–72h) where natural yeasts transform sugars into acids, ensuring a clean, balanced, and vibrant cup.
Only fully ripe cherries are hand-picked from each lot
Skin removed while retaining 60% of the mucilage
Sugars absorb into the bean through enzymatic reaction
Controlled water wash to remove remaining mucilage
Beans sorted by density and size for quality
Parchment turned on raised beds under direct sun
Vacuum-sealed in GrainPro bags, ready to roast
Only ripe cherries picked from volcanic highland slopes
Skin and all mucilage fully removed from the bean
Wet fermentation for 12–72h in controlled water tanks
Clean water wash to ensure full mucilage removal
Beans sorted by density and size for quality
Parchment dried on raised beds to stabilize moisture
Vacuum-sealed in GrainPro bags, ready to roast
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Our coffees Caturra and Sarchimor are available both unroasted and roasted, the latter roasted by our partners, Café Gener (Cardona, Spain) and Wild Coffee Roasters (Brussels, Belgium). Their roasting ensures each variety’s character is expressed at its best.
We don’t chase volume. We chase flavor, precision, and consistency, so you can taste Costa Rica, one micro-lot at a time.
Caturra is a natural mutation of the Bourbon variety, first identified in Brazil and widely cultivated in Central America for its compact plant structure and high yield potential at altitude. Its small stature allows for denser planting and more precise cherry selection during harvest.
Selective harvesting ensures that only fully ripe cherries are picked, securing the optimal sugar–acid balance that defines this variety’s character.
During the Red Honey process, 60% of the mucilage remains on the parchment. As the beans sun-dry on raised African beds, natural enzymatic reactions allow sugars and organic matter to absorb into the bean, increasing density and caramelization. The drying phase typically lasts 12–15 days, during which the parchment is turned regularly to ensure even moisture reduction.
A fuller, sweeter cup with honeyed texture, caramel and red fruit notes, and a balanced acidity. Every turn of the parchment refines the cup, too fast, sweetness fades; too slow, defects emerge.
The retained mucilage creates a distinctive syrupy body that sets this coffee apart from fully washed varieties.
Dense, sweet, complex, perfect for espresso and medium roasts emphasizing body and depth.
Recommended brewing ratio: 1:15–1:16 for filter, 1:2 for espresso.
Sarchimor is a hybrid variety resulting from the cross between Villa Sarchi and Timor Hybrid, combining the cup quality of Costa Rican Arabica with natural resistance to coffee leaf rust (Hemileia vastatrix). This genetic resilience makes it a reliable and productive variety at high altitudes without sacrificing flavour complexity.
Fully ripe cherries undergo wet fermentation (12–72 h) in water tanks, where microbial activity breaks down and removes all mucilage from the bean surface. The fermentation timing is carefully monitored to prevent over-fermentation, which would introduce vinegar-like off-flavours.
This precision enhances the bean’s clarity, structure, and flavour integrity, producing a clean, transparent profile that reflects the origin’s terroir. After washing, sun drying on raised beds stabilizes moisture at 10–12% and locks in brightness and consistency.
A clean, transparent cup where the origin’s terroir speaks clearly. The washed process strips away any distraction, leaving pure chocolate, nutty warmth, and a mild spice that lingers on the finish.
Its disease-resistant genetics ensure consistency across harvests without compromising the depth and balance that define this variety.
Clean, structured, and consistent, chocolate and nut tones balanced by a bright, crisp finish.
Its medium-to-full body and low acidity make it versatile across brewing methods, particularly well-suited for filter and lighter espresso roasts.
Villa Sarchí is a natural mutation of the Bourbon lineage, native to the town of Sarchí in Costa Rica’s Central Valley. Its compact growth pattern and natural adaptation to high-altitude conditions make it one of the most prized specialty varieties in the country, capable of producing exceptional cup scores when grown above 1,400 metres.
Processed through the Traditional Washed method, fermentation gently removes mucilage while preserving the bean’s intrinsic floral and fruity compounds. The washed process highlights the variety’s natural acidity and aromatic clarity, qualities that are often masked in honey or natural methods.
Careful drying and stabilization at 10–12% moisture maintain aromatic precision and silky mouthfeel. The high altitude and volcanic soil of Poás amplify its natural complexity, revealing delicate raspberry, caramel, and floral layers that develop fully during slow maturation in cooler highland temperatures.
With an SCA score of 89, this is our highest-rated variety and is offered exclusively as unroasted green coffee, allowing roasters to craft their own expression of its exceptional potential.
A refined, aromatic cup where floral and fruity notes take centre stage. The slow highland maturation and volcanic mineral content produce a natural sweetness with layers of raspberry, caramel, and jasmine.
Its Bourbon lineage gives it a silky mouthfeel and balanced acidity that few other Costa Rican varieties can match at this altitude.
Elegant and aromatic, with floral clarity and refined sweetness, best showcased in light to medium roasts or pour-over brewing.
Its delicate complexity rewards precision in roasting and extraction.
To preserve the integrity of each bean, NATURAL de Costa Rica collaborates with artisanal roasters across Europe, including:
Founded in 1950, Cafès Gener began as a small family business roasting coffee for local bars in the town of Cardona.
Today, now in its third generation, the company imports, roasts, and distributes high-quality coffees from around the world.
Cafès Gener roasts our coffees using Loring and Probat UG roasters, two of the most advanced and consistent machines for specialty coffee roasting.
Each batch, between 7 and 25 kg, is roasted with precision to respect the character and body of every variety, selecting the ideal roast curve to enhance its natural profile and achieve excellence in every roast.
Located near Namur, in the heart of Wallonia, WILD Specialty Coffee Roasters combines artisanal roasting with the proximity of a local project.
Specialising in specialty coffees and operating a mobile coffee bar model, WILD maintains a precise and human approach in every batch, ensuring freshness, traceability, and control throughout the roasting process.
Its closeness to the final consumer and smaller scale allow for roast profiles to be fine-tuned with great attention to detail, strengthening the link between origin, quality, and flavour.
Together, they reflect the dual philosophy of our coffee:
Coffee Portfolio 2026