Corazón de Jesus espresso

We try not to keep coffee on the shelves for long, so if we don't have a particular coffee in stock, we have to replenish the order after the roasting day. We roast on Tuesdays and Thursdays, pack the coffee and send it out on Wednesdays and Fridays.

The Corazón de Jesús farm, run by Jhon Alvarado and his family in the Chirripó (Brunca) region of Costa Rica, covers some 16 hectares spread over several plots, including Finca La Torre, Los Toños and El Salitre. The project has been growing since the early 2010s, when the family switched from growing vegetables to producing specialty quality coffee. A key step was the launch of their own processing station in 2015, expanded in 2025, allowing them to take full control of the production and preparation of the beans for export.

Production is based on a „variety-driven” approach, i.e. the creation of microlots by variety and specific plots. Among the crops, classic varietals such as Caturra or Catuai predominate, as well as more demanding and appreciated varieties, including Gesha, SL28, Ethiopia 47 or Java. This approach allows processing methods to be fine-tuned to the nature of the raw material and maximise the sensory potential of each batch.

A wide range of processing methods are used on the farm: from classic washed and honey, to more advanced natural, anaerobic and extended fermentation processes. Fermentations are carried out under controlled conditions, often in closed tanks, with precise timing and parameters for specific varieties. Drying takes place mainly on raised tables and patios, and the entire process - from harvesting to stabilisation and dry milling - is closely monitored.

This approach results in coffees of high purity and profile complexity: from elegant, clear Gesh, through structured honeys, to intense, controlled anaerobics with pronounced fruitiness and vinosity. The quality of the production is evidenced by numerous successes in the Cup of Excellence competition, where the farm has repeatedly come top, including first place in 2025.

Our beans are a selection of peaberry, sourced from coffees that won Cup of Excellence awards this year. Peaberry is a naturally occurring form of the bean - about 10-15% of beans do not split in half, but are a whole. Traditionally they are separated from the rest, for batch consistency. In our experience, peaberry grains can have an incredibly clean and balanced profile, and this is undoubtedly the case here.