Balanced and full of flavor. This single-origin Costa Rican coffee is a love story in coffee—a beautifully crafted microlot that brings clarity, balance, and a gentle brilliance to the cup. A small gem, rooted in devotion, carried forward through craft. ORIGIN: COSTA RICA NOTES: PAPAYA, APRICOT, FINE HERBS PROCESS: RED HONEY ALTITUDE: 1300-1500 M.A.S.L. VARIETY: CATURRA ROASTED FOR: FILTER LITTLE GEMSTONE: A Love Story in Coffee This coffee is the embodiment of devotion, a tribute carried into every harvest. Olman Ureña Salazar named his farm, Finca Toñita, after his wife, weaving a deep, personal connection into the very soil of the land. We call this coffee Little Gemstone, our interpretation of that affection. It is a great reminder that the best coffees are not just products of farming, but also of passion and human connection. And this coffee IS a gem, delicate and also powerful, nurtured by love and brought to life through craft. THE ORIGIN Costa Rica, Finca Toñita, Olman Ureña Salazar Finca Toñita is a microlot representing the vibrant coffee culture of Costa Rica’s Los Santos region. Nestled at ideal altitudes between 1300 and 1500 meters above sea level, the farm benefits from a microclimate that creates a steady, balanced maturation of the coffee cherries. After Olman Ureña Salazar and his team carefully harvest the ripest fruit, the coffee is transported to the renowned Palmichal Micromill. Known for its innovative processing, the Palmichal mill partners with select smallholder farmers to elevate their harvests. Here, precise sorting and thoughtful processing preserve the qualities of the beans, so that that the Costa Rican terroir and Olman’s hard work translate perfectly into a very clean and expressive cup. THE PROCESS Red Honey process. This method is a delicate balance between the washed and natural processes, demanding great precision. After the coffee cherries are harvested, the outer skin is removed, but a significant portion of the sticky, sugar-rich fruit pulp (the mucilage) is deliberately left on the seed. For a "Red" honey, the beans are dried under partial shade with roughly 50% to 75% of this mucilage intact. This careful environment allows the mucilage to oxidize and darken to a deep reddish hue. Rather than the seed "absorbing" sugar, the presence of the fruit layer during the drying phase facilitates a slow, controlled fermentation. This interaction preserves the clean clarity of a washed coffee while beautifully enhancing the cup with a syrupy body and notes of papaya and apricot. THE VARIETY The Caturra varietal is a mutation of the Bourbon variety, first identified in the state of Minas Gerais, Brazil, in the early 20th century. Characterized by its compact, "dwarf" stature, Caturra allows for denser planting and easier picking, making it a beloved choice among farmers committed to quality hand-harvesting. Though the Caturra bean is small, it produces amazing coffee. In the cup, it’s known for bright, lively acidity and a balanced flavor. At Finca Toñita, the coffee is carefully tended, and at Palmichal, the Red Honey process is applied with precision. Together, they bring out the best in Caturra: sweet stone fruit flavors with a delicate herbal aroma. ------------ PACKAGING We believe that the care dedicated to sourcing and roasting should extend to the bag you take home. Our coffee is protected in specialty bags sourced from our partners in the EU. These bags are crafted using mono-plastic materials, making them fully recyclable—a critical choice that reduces waste compared to standard multi-layer coffee bags. Furthermore, we ensure that the environmental impact of producing and shipping these bags is completely addressed through CO2 compensation programs. For our labels, we partner with a Danish company to print locally on environmentally friendly label foil. This ensures our labels are produced nearby and use material specifically chosen for its lower environmental footprint, allowing every element of your coffee experience to align with our commitment to quality and sustainable awareness.
