Costa Rica Brunca Region Coffee Growing Story Boulder Estate Anaerobic Honey Processing Flavor Profile

The Finca Piedra Alta Experience

The Costa Rican Finca Piedra Alta's blueberry variety has always been one of my favorite coffee beans. Unfortunately, this particular variety is currently out of stock. The unique flavor profile of blueberry candy accompanied by fermented wine notes with a hint of mint freshness makes it what I consider an essential summer coffee bean. To understand its origins, where exactly is Finca Piedra Alta located in Costa Rica? Why does it have such distinct flavor characteristics? Today, let's explore this together with FrontStreet Coffee!

The Brunca Region: Coffee's Southern Haven

Brunca is a region located in the southern part of Costa Rica, composed of the cantons of Coto Brus, Buenos Aires, and Pérez Zeledón. In this region, coffee cultivation began in the late 19th century in Pérez Zeledón, as the first settlers came from coffee-growing areas in the Central Valley, bringing with them a deeply rooted Costa Rican coffee culture.

Coffee cultivation in Pérez Zeledón has developed in various microclimates at altitudes ranging from 800 to 1,700 meters above sea level, with an average temperature of 22°C. These conditions allow for the production of coffee with diverse characteristics capable of satisfying the most demanding palates. The cultivated area is estimated at 12,000 hectares, distributed across 4,200 farms, which facilitates the distribution of generated resources to a large population.

The Coto Brus Valley is situated on the slopes of the Talamanca mountain range, which divides Costa Rica into two slopes: the Pacific and the Atlantic. The economy of Coto Brus depends almost entirely on coffee cultivation; there are records of 2,600 coffee producers whose harvests involve 75 communities. On average, the Coto Brus region has higher altitudes and is more humid. Temperature ranges between 18°C and 26°C.

Anaerobic Honey Processing Excellence

This coffee, processed using anaerobic honey method, comes from Finca Piedra Alta in Costa Rica, situated at 1,700-1,800 meters altitude in the Chirripó region.

Finca Piedra Alta is a 4-hectare farm owned and operated by the Araya Acuña family, located near the village of La Piedra de Rivas in the Chirripó microregion. This Red Catuai microlot grows at an altitude of 1,850 meters above sea level. The Araya Acuña family has been dedicated to agriculture for generations—from vegetables and blackberries to cattle raising. However, their land is steep, and some crops had low productivity, forcing the family to transform Piedra Alta into a coffee farm to showcase the excellent altitude and growing conditions for coffee. The success of this transformation comes from the experience and passion of parents Mario and Rosita, combined with the matching enthusiasm and entrepreneurial spirit of their sons and daughters. This coffee is processed at the Café Rivense del Chirripó micro-mill.

Café Rivense del Chirripó is a family micro-mill founded in 2005 by Régulo Ureña and Isabel Rojas. During their growing years, the family had to face many challenges: low international prices, lack of information about coffee processing, and financing for coffee projects. To establish this project in a region not known for specialty coffee, their neighbors predicted they would fail. However, through perseverance, confidence in their project, and a lot of hard work, the Ureña Rojas family continued on a long path to become recognized specialty coffee producers.

Achievements and Regional Recognition

It can be said that their dedication and hard work have paid off. In 2019, one of their microlots ranked fifth in the Cup of Excellence; the first from the Brunca region to enter the COE top ten.

The Chirripó microregion has been gaining prominence in the specialty coffee field, with fertile soil and a fresh environment. It is located between two very high mountain ranges: Cerro de la Muerte (3,491m) and Cerro Chirripó (3,820m, Costa Rica's highest mountain). The valley between these mountain ranges creates unique microclimates perfectly suited for coffee cultivation. In recent years, the specialty coffee potential of the Chirripó microregion has developed significantly. This has helped increase the land dedicated to coffee cultivation, which is expected to continue growing in the coming years.

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