Corazón de Jesús - Honey

Careful selection and hand picking of the finest coffee cherries.

Once harvested, the cherries are transported in airtight bags, where they remain for approximately 12 hours under controlled anaerobic conditions.

Early the following morning, the coffee is depulped.

The coffee is then transferred to African drying beds, where it undergoes a slow and carefully controlled drying process until it reaches approximately 12% moisture.

Once this level is reached, the coffee is moved to drying patios, where the final stage is completed until the beans reach a moisture content of between 10.5% and 11%.

This process is designed to preserve the coffee’s cleanliness and definition, resulting in a cup with sweetness, clarity, and stability, while allowing for a more precise expression of the variety and its origin.

Corazón de Jesús is a family run coffee project led by the Alvarado Fonseca family in the mountains of Chirripó. They began growing coffee in 2009 and built their own micro mill in 2015, allowing them to control the entire process and experiment with different varieties and fermentation techniques.

They work with varieties such as Gesha, Typica, Caturra, SL28 and Villa Sarchi, grown at high elevations and processed using natural, honey and washed methods, alongside innovative fermentation techniques.

The project has received major recognition at the Cup of Excellence Costa Rica, placing among the country’s top coffees on several occasions. In 2025, they achieved 1st place in both the Washed and Honey & Natural categories, with two Gesha.

Variety SL28
Process Red Honey
Producer Alvarado Fonseca Family
Farm Vista Paraíso
Region Brunca, Chirripó
Altitude 1450 masl

Suggested for Filter / Espresso