COSTA RICA CORAZÓN DE JESÚS

This coffee was grown at Finca El Salitre by Johnny Alvarado Abarca and processed at his family’s micro-mill, Corazón de Jesús. Established in 2015, the mill is dedicated to producing outstanding specialty coffee in the micro-region of Pérez Zeledón. The region’s varied terrain, numerous rivers and diverse ecosystems provide ideal conditions for producing exceptional coffee.

Over nine harvest seasons, their processing facility has undergone a remarkable transformation, crowned by third place in the 2022 Cup of Excellence, second place in 2024, and two first-place finishes in 2025, when they won both the washed and natural categories. As you can imagine, the Alvarado Fonseca family’s commitment to continual improvement and exceptional quality is something truly special.

ABOUT THIS MICRO LOT

Only ripe Moka cherries are harvested. They are then rinsed in water, and any cherries that float to the surface are removed. Next, the cherries are placed in polypropylene bags and left to ferment anaerobically in the shade for two days. On the third day, they are spread out on concrete patios to dry for ten days. The cherries are turned three times during the day, then gathered into piles and covered at night. On day 13, the coffee is transferred to raised drying beds for a further 15 days, until its moisture content reaches 10.5%.

MORE ABOUT COSTA RICA & THE ALVARADO FAMILY

Costa Rica’s so-called Micro-Mill Revolution began in the early 2000s, enabling small producers to process their own coffee instead of selling it to large cooperatives or centralized processing facilities. This shift gave growers control over processing methods, the ability to keep lots separate, and better returns from quality-focused production. Corazón de Jesús is a clear example of this development. The family gained the freedom to experiment with fermentation and processing techniques and retain a greater share of their coffee’s value. The Micro-Mill Revolution set Costa Rica apart—for many years, some of the most innovative natural and honey-processed coffees came from the country. Only now are many other coffee-producing countries beginning to catch up.

Jhon Alvarado Abarca and the Alvarado Fonseca family are first-generation coffee growers who established their micro-mill, Corazón de Jesús, in November 2015. The family switched from growing vegetables to coffee in 2009 and had their first substantial harvest in 2012. They built the processing facility on a shoestring budget, using borrowed equipment and drying beds they constructed themselves for the first harvest.

Since first entering Costa Rica’s Cup of Excellence in 2021, the family has enjoyed consistent success, placing fifth in 2021, third in 2022, and second in 2024. In 2025, they achieved a historic double victory, taking first place in both the washed and natural categories. Today, the family runs five farms in the Brunca region: El Salitre, Los Toños, La Torre, Vista Paraiso, and La Cusuka.

Corazón de Jesús processes coffee from all five family farms using a wide range of methods. These range from traditional washed, honey, and natural processing to more closely controlled techniques, including oxygen-free (anaerobic) fermentation and natural processing with a resting period or extended fermentation. The facility features African-style raised drying beds with weather protection, climate-controlled fermentation spaces, airtight tanks, and large drying patios. The family has become known for experimental processing and for developing precise fermentation protocols tailored to individual coffee varieties and specific plots on their farms.

This particular lot comes from Finca El Salitre, situated in the Brunca region on fertile volcanic soil at the foot of Mount Chirripó. The farm’s plots lie between 1,650 and 1,950 metres above sea level. Alongside this Moka, the farm grows several other coffee varieties, including Catuaí, Typica, Gesha, Milenio, SL-28, Caturra, and Red Bourbon. Each variety is planted according to altitude and growing conditions to achieve the highest possible quality.