Region: Buena Vista de Barva, Heredia, Central Valley Elevation: 1470 masl About: Finca Alto de Abra is owned by the Hernández family on the slopes of the stunning Barva volcano in Costa Rica. The Finca has been in the family for four generations since 1935. In recent years, the Hernández family has made more of a pivot to high-end specialty coffee, introduced exotic varieties such as Java and Geisha, and mastered experimental processing methods. This specific lot is Geisha, perhaps the most famous variety for cup quality in the world! It was collected from the coffee forests of Ethiopia in the 1930s and eventually made its way to Panama, where it found its fame. It was processed via the anaerobic washed method, where the coffee cherries are pulped and fermented in barrels without oxygen, changing the types of microbes that carry out the fermentation. This increases sweetness and creates a lactic mouthfeel. All coffees from Alto de Abra are Rainforest Alliance certified, and they follow the NAMA (Low Carbon Coffee) program. Region: Buena Vista de Barva, Heredia, Central Valley Elevation: 1470 masl About: Finca Alto de Abra is owned by the Hernández family on the slopes of the stunning Barva volcano in Costa Rica. The Finca has been in the family for four generations since 1935. In recent years, the Hernández family has made more of a pivot to high-end specialty coffee, introduced exotic varieties such as Java and Geisha, and mastered experimental processing methods. This specific lot is Geisha, perhaps the most famous variety for cup quality in the world! It was collected from the coffee forests of Ethiopia in the 1930s and eventually made its way to Panama, where it found its fame. It was processed via the anaerobic washed method, where the coffee cherries are pulped and fermented in barrels without oxygen, changing the types of microbes that carry out the fermentation. This increases sweetness and creates a lactic mouthfeel. All coffees from Alto de Abra are Rainforest Alliance certified, and they follow the NAMA (Low Carbon Coffee) program.

Region: Buena Vista de Barva, Heredia, Central Valley Elevation: 1470 masl About: Finca Alto de Abra is owned by the Hernández family on the slopes of the stunning Barva volcano in Costa Rica. The Finca has been in the family for four generations since 1935. In recent years, the Hernández family has made more of a pivot to high-end specialty coffee, introduced exotic varieties such as Java and Geisha, and mastered experimental processing methods. This specific lot is Geisha, perhaps the most famous variety for cup quality in the world! It was collected from the coffee forests of Ethiopia in the 1930s and eventually made its way to Panama, where it found its fame. It was processed via the anaerobic washed method, where the coffee cherries are pulped and fermented in barrels without oxygen, changing the types of microbes that carry out the fermentation. This increases sweetness and creates a lactic mouthfeel. All coffees from Alto de Abra are Rainforest Alliance certified, and they follow the NAMA (Low Carbon Coffee) program. Region: Buena Vista de Barva, Heredia, Central Valley Elevation: 1470 masl About: Finca Alto de Abra is owned by the Hernández family on the slopes of the stunning Barva volcano in Costa Rica. The Finca has been in the family for four generations since 1935. In recent years, the Hernández family has made more of a pivot to high-end specialty coffee, introduced exotic varieties such as Java and Geisha, and mastered experimental processing methods. This specific lot is Geisha, perhaps the most famous variety for cup quality in the world! It was collected from the coffee forests of Ethiopia in the 1930s and eventually made its way to Panama, where it found its fame. It was processed via the anaerobic washed method, where the coffee cherries are pulped and fermented in barrels without oxygen, changing the types of microbes that carry out the fermentation. This increases sweetness and creates a lactic mouthfeel. All coffees from Alto de Abra are Rainforest Alliance certified, and they follow the NAMA (Low Carbon Coffee) program.