Costa Rica - El Jacote - Natural Process

Origin: Costa Rica, Tarrazu

Variety: Caturra, Catuai

Altitude: 1960 MASL

Process: Natural


  • Rich dark chocolate 
  • Winey fruit
  • Sweet floral 

Eduardo Navarro Jiminez and his brother Juan Carlos Navarro Ceciliano share a 100-year family history in coffee production. The brothers and their other sibling own several farms, and in 2016 Eduardo established Coffee NACE Micromill. An important part of Juan and his brother Eduoardo's mission statement is, "Sabemos que unidos somos capaces de lograr lo imposible," or "We know that together we are capable of achieving the impossible."

*Our preferred brewing method for this coffee is Chemex with a 1:15 coffee to water ratio