"Upon grounding, the cup exudes citrus zest, pomelo, orange, and warm caramel. On the palate, fresh orange and sweet mandarin juice lead the way, complemented by subtle pear and a soft blend of honey and white peach. The texture is smooth and lively, with a charming finish."

Finca Carmela is a 3-hectare coffee farm located in Costa Rica’s Alajuela province, nestled at the border between the Central and Western Valleys. Sitting at around 1,600 meters above sea level, the farm enjoys an ideal microclimate for specialty coffee production. It lies just five minutes from its sister farm, Finca La Cumbre, and forms part of a family-run operation led by Allan Oviedo Rodríguez.

Allan and his family also operate the Don Joel micromill, which processes coffee from both Finca Carmela and La Cumbre. The mill is named in honor of Allan’s father, Don Joel, who originally founded the family’s coffee legacy under the name La Cumbre. After his passing, the family divided the land, with Allan inheriting a portion. The Don Joel micromill has become known for its quality and occasionally supports neighboring producers during the harvest season.

Allan’s journey into coffee has been marked by resilience. In the early years, financial hardship forced him to work night shifts as a taxi driver in San José while tending to the farm during the day. Despite these challenges, he remained committed to coffee. Over time, he adopted innovative approaches to farming, focusing on meticulous recordkeeping, exploring new coffee varieties, and refining processing methods to improve quality and sustainability.

The coffee featured from Finca Carmela is of the Typica variety, grown alongside other cultivars such as Kenia and Villa Sarchi. It is processed using the White Honey method, a technique that blends elements of both natural and washed processes. After selective handpicking, the cherries are pulped and a light layer of sticky mucilage—or “honey”—is intentionally left on the parchment bean.

The White Honey process results in a delicate, fruit-driven profile with balanced sweetness and acidity. The coffee is dried slowly on raised African beds for 10 to 14 days, allowing even moisture reduction and enhancing the complexity of the cup. Once fully dried, the parchment coffee is stored in a temperature-controlled, ventilated bodega before it is hulled and prepared for export.

Variety : Typica
Altitude : 1600 masl
Process : Natural
Origin : Grecia, San Luis