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FREE EU SHIPPING ON 4 BAGS *in most cities
Costa Rica
San Cristobal
Cup Notes: Strawberry, Cherry, Brown Sugar, Cinnamon
Costa Rica is finally back in our coffee line-up. Renowned for producing exceptional coffees and pioneering advanced, innovative processing methods, this celebrated origin returns with a vibrant, fruit-forward natural.
The cup opens with ripe strawberry, followed by the bright, juicy character of cherry. As it develops, a deep brown sugar sweetness emerges, leading into a warm cinnamon nuance that lingers gently in the finish.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Please make sure to read our
FAQ
before making a purchase. This will help prevent misunderstandings, delays, and inconvenience.
By placing an order, we assume you have reviewed the information, and our support will be provided
according to our established guidelines.
Details
- Producer
- Navarro Ceciliano Family
- Country
- Costa Rica
- Terroir
- Tarrazu
- Altitude
- 1625 masl
- Process
- Classic Natural - Raised Beds
- Arabica cultivar
- Caturra, Catuaì
- Picked in
- Dec 25 - Jan 26
- Arrived in
- August 2026
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 16 clicks (medium)
- Water:
- 250g (40 tds) at 90°C
- Filter model:
- Cafec Abaca+
- Time:
- 2:20
- Brew strenght:
- 1,55 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 16 clicks (medium)
- Water:
- 250g (40 tds) at 90°C
- Filter model:
- Cafec Abaca+
- Time:
- 2:20
- Brew strenght:
- 1,55 tds
THE STORY BEHIND
Finca San Cristóbal Norte is a specialty coffee farm situated in the highlands of Costa Rica’s renowned Tarrazú region, also known as Los Santos. Owned and operated by the Navarro Ceciliano family, it reflects more than a century of family experience in coffee production, with knowledge and expertise passed down through generations.
The family combines this agricultural heritage with a strong commitment to responsible farming and environmental stewardship, as reflected in the farm’s Bandera Azul certification.
Located at 1,625 metres above sea level, Finca San Cristóbal Norte benefits from fertile volcanic soil, warm days and cool mountain nights. These conditions encourage the coffee cherries to ripen gradually, allowing their sweetness and flavour complexity to develop fully.
THE VARIETY
CATURRA is a natural mutation of Bourbon, discovered in Minas Gerais, Brazil, between 1915 and 1918. Its name comes from the Guarani word for "small," referring to the single-gene mutation responsible for its compact growth.
First studied by the Instituto Agronômico (IAC) in 1937, Caturra became valued for its short stature, dense branching, and high productivity, allowing closer planting and increased yields.
Although never officially released in Brazil, it spread throughout Central America, becoming one of the region's most important varieties for both yield and cup quality. It later served as a parent of the rust-resistant Castillo variety and the Catimor group, combining excellent productivity with improved disease resistance.
CATUAI
Catuai is a hybrid Arabica variety developed in Brazil in the 1940s, resulting from a cross between Mundo Novo and Caturra. Known for its disease resistance and high productivity, it is a favourite among Brazilian farmers. The compact plants facilitate manual harvesting and farm management.
Catuai’s flavour profile is generally balanced, with notes of toasted nuts and chocolate, complemented by soft sweetness and a gentle acidity, making it versatile and approachable.
THE FERMENTATION PROCESS
This lot, composed of Caturra and Catuai varieties grown at Finca San Cristóbal Norte, was naturally processed at the Coffee Nace S.A. Micromill. After harvesting, the ripe coffee cherries are carefully sorted to remove any defects before being dried for an average of 15 days.
