Finca La Florida is one of the most sustainable farms in the canton of Dota, province of San Jose, Costa Rica.

Roberto Leiva and his brothers, and their twenty-five children, run together this integrated farm, located at 1900m above sea level, where they grow not only coffee but also strawberries and raspberries, as well as other fruits and vegetables.

The characteristics of La Florida, and in particular the soil of the area, give the coffee unique and remarkable notes, immediately noticeable in the cup. La Florida coffee plants are all very young: the first geisha trees were planted between 2015 and 2016. The cultivated area is relatively small, 13.5 hectares, of which 12 are grown with Geisha, 1 hectare with more recent Kenyan SL–28, and finally 100 seedlings of Mokka variety.

This microlot is composed of Geisha varietal prepared according to the so-called red honey process. After harvesting the cherries, strictly by hand, about 70% of the mucilage is removed. The beans are then dried for about 15 days over African beds until the residual humidity reaches 10–12%. The beans, after the parchment removal, are vacuum packed.

In the cup, this coffee has notes of bergamot, passion fruit, lemon, tropical fruits, jasmine. Very floral, it is particularly remarkable with filter extractions, such as V60, and is roasted to order with a profile specially crafted for this coffee.

*** Minimum resting period: 7 days from roasting date ***