El Cerro Estate Coffee Beans

Costa Rica's coffee industry has developed very rapidly. Compared to other producing regions, Costa Rica has many private coffee plantations, as the local government strongly supports coffee development. Under government initiatives such as “coffee can be grown on any unclaimed land,” numerous domestic coffee farms quickly developed. The Central Valley region is home to many specialty coffee estates, and today we are introducing El Cerro Estate.

El Cerro Estate (then known as Potrero Grande) was purchased in the early 19th century by Spanish immigrant Santiago Fernandez (the grandfather of the current owner). It was initially used for multiple purposes: cattle farming, as well as growing tobacco, sugarcane, and potatoes. The pioneering spirit of the estate’s founders has been well preserved and carried on through several generations.

The estate originally grew Typica and Bourbon coffee varieties, which were later replaced by Caturra, Catuai, and Villalobos, but it still produces high-quality Arabica coffee.

This coffee bean is of the common American varieties Caturra and Catuai, processed using the estate’s refined natural sun-drying method. When brewed using a pour-over, it delivers distinct berry flavors reminiscent of strawberries, along with nectarine, honey, a fermented wine-like sensation, and when cooled, a pronounced tea-like quality, nuttiness—like a fruit tea in a cup.