Hello! Evans Brothers Coffee Production Roaster Emily here! I recently had the amazing opportunity for my first-ever trip out of the country! The Brothers sent me to Costa Rica, where I met up with a group of passionate coffee individuals. Here's a recap of our spectacular adventure!
(Picture taken of me at the La Candellia drying area)
(The husking machines from the Terrazu Cooperative)
Day 1: Tarrazú Coffee Cooperative
Our journey kicked off at the Tarrazú Coffee Cooperative, a key support system for smaller farmers in the region. Every morning, farmers bring their coffee cherries straight from the tree and get paid by cajuela (about 27.5 lbs of freshly picked cherries). Coffee prices fluctuate daily, so the amount they receive can vary, averaging $2-4 per cajuela or more, depending on the ripeness of the cherries. At the milling plant, we saw the intricate process of transforming coffee cherries into green coffee beans. From husking to washing and massive drying bins, witnessing the scale of the operation highlighted the importance of cooperatives in fostering equitable trade and quality for the community. Coop Tarrazú plays a significant role in the local economy, even establishing grocery stores and gas stations to support the area's growth.
(Picture taken from our lunch spot of the Cooperatives Grocery store and Cafe with the Mill in the background)
(Picture of the coffee trees from La Candillia)
Day 2: Family-Owned Micromills
On the second day, we visited La Candelilla Micromill, a family-owned farm that processes its coffee entirely in-house. One of the highlights was their sun-drying process, where workers rotate coffee on a large patio every hour for even drying. We also explored their raised beds for Natural processed coffee, which enhances the fruit-like flavors. Our next stop was Ivan Solis Micromill, where Ivan showcased his award-winning beans, demonstrating the dedication involved in producing quality coffee from varieties often overlooked by other producers. Tasting his Black Honey Catuai, with notes of caramel, black tea, and blackberry, was simply amazing. The experience left me even more motivated to roast coffee for the best cup possible.
(Picture of coffee cherries from Ivan Solis’s farm)
(Picture of coffee cherries freshly delivered to Ivan Solis’s Mill)
(coffee cherries drying at Ivan Solis’s Mill)
Day 3: Coffee, Community, and Culture
On the way back to San José, we visited a small plantation run by two brothers, who also operate a coffee house and roastery. They grow bananas and avocados alongside coffee, which they feature on their café menu. I enjoyed delicious fruit toast topped with honey from local plantations. Later in the city, we visited Franco Escalante, Costa Rica's original specialty coffee shop. We savored pastries and coffee, and I had the delightful surprise of meeting Oscar, their Head Barista and one of our Instagram followers! It perfectly illustrated the close-knit nature of the global coffee community.
(coffee cherries getting sorted)
(Cappuccino from Franco)
Day 4: ICAFE – The Backbone of Costa Rican Coffee
On our last day, we explored ICAFE, the organization that ensures fair prices for farmers, studies coffee plant diseases, and develops sustainable farming practices. Our trip wrapped up with a farewell lunch at Kawah Café and a leisurely afternoon before heading home. Reflecting on this journey, I gained a profound appreciation for the hard work behind each cup of coffee. The dedication of Costa Rican coffee farmers is truly unmatched, and I feel fortunate to have experienced it firsthand.
(Way to the lab at ICAFE)
(Coffee samples from the lab)
(hybrid/experimental farms from ICAFE)