“From Cherry to Green Bean: Miguel’s Processing Facility”
Meet MIGUEL
Miguel is more than the manager of a processing facility — he is the bridge between farmers, roasters, and the global specialty coffee community.
Born and raised in Tarrazú, Miguel grew up surrounded by coffee. Over the years, he saw how many smallholder farmers struggled to make a fair living, selling cherries to cooperatives at low prices. His vision was to create a space where farmers could deliver their harvests, be paid fairly, and see their work transformed into coffees that shine on the international stage.
At his facility, Miguel combines deep local knowledge with a passion for innovation. He works side by side with farmers during harvest, oversees fermentations and drying with care, and ensures that every lot leaving Tarrazú tells a story of quality and integrity.
For us, Miguel is not just a partner — he is a trusted friend who makes our direct trade model possible. Thanks to his dedication, we can offer roasters coffees that are transparent, traceable, and exceptional in the cup.
Our Facility in Tarrazú
Most farmers in Costa Rica deliver their coffee cherries to cooperatives, often receiving only a fraction of the true value. By working directly with them, we pay significantly higher prices and bring their harvest to Miguel’s processing facility in Tarrazú.
Here, we oversee the entire journey of the coffee — from the moment the cherries arrive until the beans are ready for export. This allows us to guarantee quality, traceability, and real impact at farm level.
The facility itself is built for one purpose: to bring out the best in every cherry. Equipped with raised drying beds, fermentation tanks, and secure parchment storage, it creates the perfect environment to produce specialty coffee. What makes it unique is the balance between traditional methods, like slow sun-drying, and modern innovation, including experimental fermentations and precise lot separation.
In short: from cherry to green bean, the entire process is in our hands — and in Miguel’s care.
Processing Methods
At Miguel’s facility, every lot is processed with precision to bring out its unique character. By controlling each stage — from fermentation to drying — we can guarantee both consistency and innovation.
Our main methods include:
Washed: Classic clarity, bright acidity, and a clean finish.
Honey: Sweet and balanced, with layers of complexity.
Natural: Bold, fruity, and full of character.
Experimental lots: Anaerobic fermentations that push boundaries and create distinctive flavor profiles.
Every batch is separated by lot, carefully tracked, and cupped before export. This ensures our roasters receive coffees that are not only exceptional in the cup, but also fully traceable back to farmer and process.
