Costa Rica – La Cruz

ORIGIN

Costa Rica – La Cruz

Miguel was born and raised in Tarrazú, Costa Rica, where coffee has been part of daily life for generations. Over the years, he saw many small-scale coffee producers struggle to get a fair price for their harvest, despite the quality of their work. So he decided to establish his own processing facility, focused on transparency, quality, and direct collaboration with coffee farmers.

Today, Miguel works closely with producers throughout the entire harvest process. He oversees processing, drying, and keeping different lots separate, so each coffee reflects its origin as clearly and consistently as possible. Instead of delivering their coffee cherries to large cooperatives, farmers bring their harvest directly to Miguel’s facility. This ensures better traceability and a more direct return for producers.

The facility combines traditional, slow drying methods with modern processing techniques, including controlled fermentation, raised drying beds, and careful storage of the coffee in parchment.

This is how we brew this coffee!

A recipe for the perfect espresso depends on many factors: machine, grinder, water, filter basket, beans, etc. At our bar in The Hague, we usually start with this recipe:

19 grams of coffee for an output of 45 grams of espresso (a double espresso).

We start with a shot time of 25 seconds.