Costa Rica Copey

Nestled at 2,000 meters above sea level, in the heart of the lush highlands of Copey de Dota, Finca Voo benefits from an exceptional microclimate, ideal for cultivating outstanding varieties such as Geisha and Catuaí.
Acquired in 2022 by the Solís Cordero family, the farm continues a passionate family project, Solis & Cordero, led by Iván Gerardo Solís Rivera and his wife, Leandra Cordero. An experienced producer, Iván draws on more than 20 years of expertise in coffee cultivation, processing, and quality control. In 2018, he founded Beneficio Santa Fe, a micro-mill dedicated to processing his own harvests as well as supporting small producers in the Los Santos region.
The family now manages several farms, including Finca Santa Maria, Cuatro Vientos (1,650 m altitude, 6 ha), and Finca Voo.

This Geisha lot was crafted using the Black Honey process, a meticulous method that highlights the coffee’s natural sweetness and aromatic complexity.
The cherries, picked at perfect ripeness, first ferment for 48 hours, then are rinsed with clean water, partially depulped, and undergo a second 24-hour fermentation in tanks.
Drying then takes place in the sun for 20 days on raised beds, allowing a slow and harmonious development of the aromas.

The result: an elegant and expressive cup, combining the finesse of Geisha with the depth and syrupy texture characteristic of the Black Honey process.

We recommend this coffee for brewing  extraction methods such as Pour Over, French press, Chemex, and similar techniques. Its delicate roast ensures a subtle and refined extraction with these methods.

While it can also be enjoyed using espresso, Turkish, or Moka pot methods, we generally suggest opting for one of our 1936 coffees for a more stable and balanced experience with these preparations.

You can enjoy it daily in our coffee shops, brewed with Kalita and Chemex.