Costa Rica Diego Abarca


Buttered toast, warm chocolate, panela, and raisin like flavors. Soft brightness, balanced by a smooth buttery mouthfeel. Clean and sweet finish.


This coffee was discovered on a cupping table in San Jose, Costa Rica while Ryan and Kristy Taylor were travelling through Central and South America in 2018. It was also where they met Diego Abarca, it’s young producer and owner of San Calletano farm.

San Calletano is located 1650 masl in Tarrazu region, San Jose Province. Diego has been involved in coffee for nearly all of his early 20-something years. After finishing school, he decided to stay to help his parents on their coffee farm instead of going off to college. More than 5 years ago, his father gave Diego a farm and, since then, he has been running it by himself, overseeing everything from the agricultural practices to the sales of the coffee.

This lot is a Catuai variety and is processed at his own micromill – Alto San Juan. Diego has chosen to process his coffee via washed process because he prefers the cup profile and he finds it easier to control the quality.