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Hacienda tobosi – Costa Rica


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Rich and sweet, we get immediate notes of apricot on the front of the palette with gentle green apple acidity. This light-bodied natural coffee boasts structured aromatics of coffee blossom and french lavender with a lingering finish of sticky black cherries.

Extraction info:

Dose: 20g in 

Yield: 44g out

Run time: 30 seconds (incl. 10s pre-infusion) 

SKU: N/A Categories: , ,


REGION: COSTA RICA, Tarrazú, Copey de Dota

The farms are managed with friendly cultural practices and quality controls based on environmental protection. Each lot has its soil and foliar analysis to define which nutrient is what it needs for the optimal development of the grain and the plant. A forest nursery was also created to provide the farms with shade, trees of Cuajiniquil, Arrayan, Manzanita or Australian cherry, Candelillo and Poro were planted.


High altitude farms are ideal for the production of distinct and high quality coffees. Having coffee plants growing at almost two thousand meters above sea level allows for slower growth, and greater development of the coffee cherry. The cooler temperatures and lower oxygen content slows the maturation of the coffee cherry allowing the beans to increase in density leading to a more complex cup of coffee. This specific microlot is entirely shade grown, increasing the maturation period further in order to add to the complexity of the coffee. 


Catuai is a hybrid varietal bred for its sweet cup and bright acidity. A cross between Caturra and Mundo Novo plants, these varietals are common to areas of Nicaragua, Colombia and Costa Rica. The Varietal comes in both yellow and red and describes the colour of the coffee fruit harvested from the plant. 

This varietal is prized for its excellent cup quality, high yields and benefits from a smaller size, meaning more plants can be sown in the same space, and high productivity.


Natural process describes the way in which the coffee cherry is processed to remove the coffee bean from the fruit. This is the oldest and simplest way of processing coffee where the whole coffee cherries are laid directly onto raised, African drying beds and left to ferment and dry. The drying period of this coffee is around 4-6 week with the coffee cherries being regularly turned every few hours to allow the beans to dry naturally in the sun whilst preventing over-fermentation or mold. Once coffee cherries are completely dry the mucilage can be cracked away, leaving just the coffee bean ready for roasting. 

Additional information

Weight N/A

250g, 1kg