COSTA RICA MILENIO

Owned and operated by the Ramirez-Navarro family, their story begins with Mr. Alexis Ramirez, a lifelong farmer whose passion for the land and dedication to agriculture continues to guide them every day.
Though Mr. Alexis passed away a few years ago, his vision and values remain the heart of their work — inspiring them to preserve and grow the family legacy he built with such care.

In 2015, the family took a bold step forward by building their own micro-mill, “Los Campos.”
This milestone allowed to process their own coffee, ensuring full control over quality and traceability while reducing dependence on the cooperative system. Direct trade had long been a dream for the family, which is why their collaboration with Grounds represents such an important achievement.

The main coffee varieties are Caturra and Catuai, but they are now exploring new horizons by planting F-1 Hybrid varieties such as Esperanza, Milenio, and Centroamericano—a step toward greater diversity and sustainability. Gesha has been planted at the highest point of the farm, at 2,000 meters, nestled within a forested area that provides ideal growing conditions.

​At Los Campos, they experiment with a range of processing methods, from classic high-quality washed coffees to innovative fermentation techniques, both aerobic and anaerobic.

THE MILENIO VARIETY

The Milenio Varietal is a cross breed between Sarchimor and Rume Sudan. It has very good cup quality at elevations above 1300 meters and well-adapted to agroforestery conditions.
F1 Hybrid varieties are created by crossing genetically distinct parents (for example, a wild Ethiopian variety x Caturra). The offspring of the cross are first-generation (F1) hybrids. F1 Hybrids are notable because they tend to:

1. Have significantly higher production than non-hybrids.
2. Maintain high cup quality ideal for the specialty coffee market.
3. Are disease resistant (need significantly less agrochemicals)
F-1 hybrids are the hope for a sustainable future in the coffee industry!

HONEY EXTENDED

The Honey process begins with handpicking ripe coffee cherries. After 24 hours of resting in bags, cherries are depulped leaving all the possible musilage on the coffee beans. The beans are placed in thick mounts in African Beds and left to dry for more or less 25 days. This will allow for the coffee to go through an aerobic fermentation, and a slow drying phase. This helps highlight the sweet, fruity notes, and syrupy body. This meticulous process ensures a unique and exceptional cup of coffee.