Costa Rica
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Roast Level: Medium Roast |
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Tasting Notes: Brown Sugar - Tangy Acidity - Milk Chocolate |
Led by fifth generation producer Enrique Carvajal and alongside his father, Hacienda Santa Anita is a farm with roots dating back to 1850 that is now leading the way toward a sustainable future for coffee production in Costa Rica. The estate has on-site facilities for every part of the operation from harvest through packing the jute and GrainPro bags, maintaining control over the process every step of the way.
While Santa Anita can be characterized by its quality growing conditions–like volcanic soil, consistent humidity levels, and stable year-round temperatures–it’s the farm’s dedication to being an industry leader in sustainability that sets the operation apart. Santa Anita was the first farm to be certified Carbon Neutral in collaboration with the NAMACAFE initiative. The farm utilizes a 51 kW/h solar array which generates 85% of all electrical consumption needed for the administrative offices and mill combined. The farm also houses 5 hectares of conservation area on its grounds. Beyond just environmental sustainability, Santa Anita also has a robust social program for supporting the people who work there. The facilities for farm workers are very well maintained, with a focus on good health and living conditions for not only the hundreds of people employed by the farm, but for their immediate family as well.
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Process: Washed |
Being sandwiched between the Caribbean and the Pacific, it’s no wonder the translation of Costa Rica means “Rich Coast”.
Costa Rican coffees often share a full body, bright acidity, fragrant brown sugar aroma and can have notes of tropical fruit or citrus.
