Finca Reina Elizabeth | Costa Rica

Costa Rica Finca Reina Elizabeth

Cup profile

Tree fruits - Nectarine - light floral - sweet

More information

We met Marvin Barrantes during our recent trip through Costa Rica, and seeing what he has built on such a small farm was truly inspiring. His operation covers just eight hectares, yet every detail reflects care, precision, and complete dedication to coffee. Marvin lives and breathes coffee. Every conversation, every part of the farm, and every processing decision shows how devoted he is to his craft.

We were especially impressed by his wet mill. It was undoubtedly one of the most intelligent and efficient systems for small farms that we saw on our trip. The design is incredibly simple: a compact depulper, gravity-powered transport, and a workflow that keeps processing clean, practical, and consistent without unnecessary complexity. Marvin has created a system that feels intuitive and efficient, perfectly suited to the size of his farm.

He has also invested significantly in his drying infrastructure, with carefully built raised beds and greenhouses that are exceptionally clean and well organized. Everything on the farm feels thoughtful and well
maintained, creating the ideal environment for producing high-quality coffees.

For his Black Honey process, the coffee cherries are handpicked and depulped without water. The coffee is then laid in thick layers directly on raised African drying beds inside the greenhouse. For the first three days, the coffee is left untouched as fermentation progresses and a brittle crust forms around the parchment and mucilage. After this stage, the crust is broken up and the coffee is turned regularly as it dries slowly over the following 12 to 14 days. This careful drying method helps develop a flavor profile with depth, sweetness, and balance while preserving clarity and structure.