Cafe Imports: Special Feature
Welcome to our next special feature, where we buy direct from a producer and tell their story. This drop we've bought two excellent coffees from Costa Rica.
"Our mission is to bring to the global market the highest-quality green coffees in the world by sourcing, developing, and innovating at origin while providing sustainable economic development for small-holder farmers with price premiums, traceability, and long-term partnerships. To consistently exceed customers’ expectations of the specialty-coffee buying experience with exemplary service [And] to spread our passion for great coffee and environmental stewardship through accessible education and example from the farm to the roaster, retailer, and ultimately to the cup.
Our values are to be engaged and foster creativity in a dynamic industry through a focus on exploring every facet of coffee. To be honest, ethical, and respectful, and remain teachable in the ever-changing world of coffee. Increase the quality of life for those involved—from the tree to the cup—through the commerce of coffee. Decrease our negative impact on the earth through responsible and proactive business practices that emphasise environmental sustainability. Share our passion for great coffee through education and example."
In the past couple years Beneficio Brumas Del Zurqui has had to face labor shortages due to both the pandemic and workers moving on to other countries in search of other employment. However, Juan takes great pride in what he does and is glad to have been able to build a family, generate employment, and provide a positive social and economic impact to his community through coffee. Juan encourages the roasters who buy his coffee to roast with intention and wake up feeling motivated, cheerful, and with a desire to live and have new experiences! He hopes that the values and love of coffee he cultivates on the farm will be carried all the way through the pipeline from seed to cup.
“I hope to God that I will die a farmer and I hope my son does too” – Juan Ramon Alvarado Rodriguez"
Farm - Burmas del Zurqui Micromill
Origin - Central Valley, Costa Rica
Roasted by - Legend Coffee Roasters
Altitude - 1400-1800 MASL
Roast Date - 08/04/2026
Variety - Typica
Process - Natural
Flavour - Raisins, Shortbread, Nougat
"Cerro San Luis Micromill is a family business run by two siblings Alexander and Magali Delgado and their spouses, who own and operate both farms and a small mill in Grecia, in the West Valley. In the interest of improving their quality and remaining competitive, they have focused on growing different varieties, and about 4 years ago they replaced their older stock with 10 or more different types of coffee, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype.
The family's farms are adjacent to one another, but the plots are given separate names for lot separation purposes, and the mill is located at the family home, just a few miles away.
After harvesting, the cherry is brought right to the family home, where they are able to do a variety of different processes, from washed and honeys to natural. As is common at mills in Costa Rica, at Cerro San Luis the type of honey is decided by how much mucilage is left on the coffee after depulping."
Farm - Cerro San Luis Micromill
Origin - West Valley, Costa Rica
Roasted by - Legend Coffee Roasters
Altitude - 1200-1900 MASL
Roast Date - 08/04/2026
Variety - SL-28
Process - Yellow Honey
Flavour - Malty, Honeydew, Nectarine
Brew Guidelines
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Espresso - 9 bar Brew ratio - 1:2.3 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Espresso - 6 bar Brew ratio - 1:2.7 (dry coffee : espresso liquid) Temp - 94 Deg C Time - 25-30 seconds. *Adjust grind size to achieve the desired time
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Pourover Temp - off the boil Ratio - 1:16 (dry coffee:water) Bloom - 30 seconds Flow rate - fast *Adjust grind size to achieve desired flow rate |
Aeropress Temp - off the boil Ratio - 1:16 (dry coffee : water) Bloom - 30 seconds Brew time - 90 seconds (including bloom) Press consistently over 15-20 seconds. |
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Stove top Ratio - 1 - 8.5 (dry coffee : water) |
