Costa Rican Coffee Grown with Care
Oso Farms coffee is single origin 100% Arabica bean, hand-picked on our family owned and operated farm in the mountains of southern Costa Rica. Our beans are shade grown at a high altitude, delicately micro-milled, and Yellow Honey processed. The result is a rich, velvety coffee retaining the natural fruitiness of the bean with muted acidity and lack of bitterness.
The Bottom Line
We take our product, not some special selection, to competition every year. Five years running, we hae received “cupping” scores in the 80s on a 100 scale, where 90 is virtually unheard of.
Growing the Coffee
Our mountainside rainforest creates the perfect environment for growing coffee. Short rain showers initiate the flowering of the plant, and days of sun develop the flowers into rich coffee fruit. The mountainside coffee fields provide good drainage while strategically planted shade trees control and slow down the maturing time of the fruit. This develops more flavor, aroma, and acidity in the profile of the bean.
Those same shade trees – mostly banana and plantain trees – also provide nutrients to the soil, which nourish the coffee plant. We also supply the coffee plants with organic fertilizer harvested directly from the ground of the neighboring rainforest. This fertilizer is mixed with other soil and ingredients, and fermented separately before we add it to the soil. This process is time consuming, but well worth the payoff in the quality of coffee plant produced.
Picking and Processing the Coffee
Native Chiriqui join us to live on the farm from October to December to help us harvest the coffee. We focus on only picking the ripest red fruits, leaving behind the less desirable yellow and green fruits.
By carefully selecting only the ripe red coffee fruit, and milling them the same day before they start to spoil, we are able to peel the skin and leave most of the sweet ripe fruit intact on the bean to dry naturally on our raised African drying beds. This Yellow Honey process infuses the beans with the natural sweetness of its own fruit.