We were searching for a classic washed lot—something simple and reliable for a daily cup—and discovered this one during our weekly cuppings. With mild fruity and floral notes, it’s a great coffee that offers excellent value for money.

In 2000, Mario Jose Ortez purchased this small farm, located at 1400 m asl in Bayuncun, San Fernando. Accessing the farm is challenging due to rough roads, but the stunning mountain views make the journey worthwhile.

The owner has implemented sustainable agricultural practices to help preserve the local ecosystem. The farm spans a total of 12 Manzanas (approximately 1.74 acres per Manzana). On 10 of these, they cultivate Java, Parainema and Caturra under the natural shade of Pine, Banana and Guava trees. This microlot is composed of Java beans only.

Java beans: 

Java coffee has a rich history, originating from Ethiopia and introduced to the island of Java by the Dutch in the early 19th century. Initially mistaken for a Typica variety, it was later taken to Cameroon in the mid-20th century, where it was observed its partial resistance to coffee berry disease (CBD) and suitability for smallholder farmers.

After nearly two decades of selection, Java was officially released for cultivation in Cameroon between 1980 and 1990. Genetic studies later confirmed it as a selection from the Ethiopian landrace Abysinia. In 1991, it was introduced to Costa Rica by CIRAD to support smallholder farmers with a resilient, high-quality option, though it was never officially released in the region.

Java gained recognition for its exceptional quality at high altitudes, and Panama became the first Central American country to officially recognize it in 2016. It is now considered a viable alternative to Geisha, offering excellent cup quality while being more resilient to coffee leaf rust and CBD, making it a valuable choice for small farmers.

Process: Classic Washed.

Washed coffee processing involves using machines called depulpers to remove the skin and pulp from the coffee seeds. However, only cherries with optimal ripeness and density are selected to ensure the desired sweetness. After depulping, the cherries are placed in tanks where water helps wash away any remaining mucilage and fruit residue. Finally, the seeds are spread out on drying beds under the sun to dry.

In the cup: Bergamot, milk chocolate, golden kiwi, orange blossom. Medium body and acidity.