Costa Rica San Isidro Honey

Romanian Roaster Dropshot and Costa Rica San Isidro Honey Process

Omniroast, but Dropshot roasts very light. We drink it as a filter. For Dropshot, Omni is a light roast, and Modern Espresso is dark.

The sensory profile is dominated by notes of black cherries and ripe strawberries, complemented by accents of cocoa bean and a deep, molasses-like sweetness. The body is dense and round, and the finish is long, balanced, and well-structured.

This is an intense, yet controlled, expression of the Tarrazu terroir – defined by high altitude cultivation, precise fermentation, and attention to every detail.

This coffee comes from the Tarrazu region, one of the most esteemed coffee growing areas in Costa Rica. Cultivated at an altitude of 1900 m above sea level, it benefits from lower temperatures and slow fruit ripening, which promotes the development of high sweetness and a dense bean structure.

The San Isidro 48 variety is perfectly adapted to high-altitude conditions, offering coffees with great depth, balance, and high quality potential. For this lot, an anaerobic natural process was used, designed to enhance the fruity and sweet expression while maintaining clarity and structure in the cup.

THE PEOPLE BEHIND THIS COFFEE

The processing of this lot takes place in the Tarrazu region, at a specialty coffee processing station coordinated by Miguel. Born and raised in this area, Miguel is more than just a process manager – he is a link between farmers, roasters, and the global specialty coffee community.

Over the years, he observed how many small producers were forced to sell their crops to cooperatives at prices that rarely reflected the actual effort and quality achieved. Through his work, Miguel offers an alternative based on fair payments, full traceability, and careful processing of each lot.

Working closely with farmers during harvest and overseeing every stage of processing – from fermentation, through drying, to storage – he ensures that every coffee tells a story of fairness and quality.

PROCESSING

Ripe fruits go directly to the processing station and are placed in anaerobic tanks, where fermentation takes place in a controlled, oxygen-free environment. This type of fermentation allows for deeper sweetness and intense fruity notes to emerge, without losing the purity of the sensory profile.

After fermentation, the coffee is slowly dried on raised beds, under constant supervision, to ensure the stability and repeatability of the process. Each lot is stored separately, meticulously monitored, and evaluated during cupping before export.

Full control over the process guarantees quality, traceability, and a real impact at the farm level.

Packaging:

250g whole bean coffee