NEW - Costa Rica La Coloreteada Natural Process

La Coloreteada comes from a third-generation coffee enterprise located in Costa Rica’s Brunca region. Here the Acuña family oversee every stage of production, from cultivation on the high-altitude El Aguacate farm through wet and dry-milling to direct export, ensuring full traceability and quality control. Volcanic soils, consistent mountain rainfall and the cool influence of nearby Cerro Chirripó contribute to the coffee’s flavour, while a sustainability programme reduces chemical inputs, conserves biodiversity and invests in training.

What started with a few plots of land and a passion for coffee has grown into a respected exporter known for producing high-quality, fully traceable lots. Located in the West Valley, The Acuñas work closely with long-term farmer partners, many of whom have collaborated with the family for decades.

After selective hand-picking, whole ripe cherries are density-sorted and dried as a natural for roughly twenty-two days on raised beds, with regular turning and moisture monitoring. This natural processing gives the coffee a really interesting flavour profile with loads of dark cherry and amaretto and a dark sugar sweetness.