About the Bean
The Costa Rica Santa Elena Estate, located in the Tarrazú region, is renowned for producing some of the finest coffees in the country. Owned by Luz Marina Trujillo, the estate is situated in the Rosario municipality and operates at altitudes between 1,250 and 1,650 meters above sea level. This high elevation, combined with the estate’s volcanic soil and consistent climate, creates the ideal conditions for growing exceptional coffee. The coffee produced here is primarily composed of 90% Caturra and 10% Typica varieties, known for their bright acidity and clean flavor profiles.
Processing Methods and Sustainability
At Santa Elena Estate, Luz Marina Trujillo implements meticulous processing methods that reflect her commitment to quality and sustainability. The perfectly ripe cherries are hand-picked and sorted, then undergo a traditional washed and pulped-natural process at the mill. The coffee is sun-dried on patios, and Luz Marina introduces a unique "reposo" period of at least 60 days, allowing the beans to develop deeper flavors before being dry milled and prepared for export. Her approach to sustainability includes the use of organic practices, such as minimizing synthetic pesticides and employing a closed-loop fertilizing system with red-wigglers and discarded pulp.
Flavor Profile and Ideal Usage
Santa Elena Estate’s coffee is celebrated for its crisp, clean, and bright acidity—a classic characteristic of Costa Rican Tarrazú coffees. The flavor profile offers additional body and sweetness, with a buttery aftertaste that makes this coffee stand out as a single-origin offering. Whether used as a dark or light roast, this coffee maintains its distinct citric top notes, making it versatile for various brewing methods. Luz Marina’s dedication to traditional yet sustainable practices results in a coffee that is not only delicious but also environmentally responsible, ideal for educating both baristas and customers about the high quality of Costa Rican coffee.