Sold by: Hasbean
Exclusive to Hasbean, this Costa Rican single estate coffee is one of a number of direct relationships developed over the last 15 years.
When we found this farm for the very first time all the way back in 2013 we knew very little about it, so little in fact that the coffee didn't even have an official name! Back then all we knew was that the coffee was grown by a gentleman called Carlos Arrieta and it was really, really delicious! However, since then we've been lucky enough to visit Carlos on our annual trips to Costa Rica and found out lots more.
The farm is located in the Western Valley region near to the town of Lourdes de Naranjo. It's located at 1,600 meters above sea level and contains mostly Caturra, Catuai + a tiny bit of Villa Sarchi, there are also plans to plant some small micro lots too in the future.
Carlos runs the farm with his wife and children, Maria Isabel, Yessica, Karen, Esteban and Jose Ignacio. He has owned this farm for almost twenty years but only started processing the coffee himself in 2014 (while still paying someone else to pulp it for him). He hadn't been able to present his coffee to a single buyer previously, so he would send it to the exporter we use in Costa Rica and, thankfully, that's how we found him!
The mill name "ARBAR" comes from the combined family names - Carlos ARietta and Maria BARboza - ARBAR. Their children are Yessica, Karen, Esteban & Jose Ignacio.
Carlos is very active in the local community and they have close relationships with their neighbours - which includes CoE winning mills like Herbazu, Vista Al Valle and Sumava. They operate mostly Organic processes, but aren’t Organic certified. They believe in the value of biodiversity on the farms and plants like fruit trees are positioned amid the coffee plants for shade and to help the soil - as well as providing food for the family. They have 1 full-time employee who lives on the farm.
In the cup this is super sweet but clean - think orange squash with some extra white sugar. There's a shoulder of peach too, before it changes into mango on the finish.