Costa Rica
Tarrazú
Los Robles Family
Los Posos
Caturra Catuai
Natural
2024 - 2025
Black Cherry, Blackberry, Brown Sugar, Cacao Nibs, Caramel, Cherry, Dark Chocolate, Lemon, Mandarin Orange, Orange, Vanilla
1720 meters
N/A
69kg bag
EU - Hamburg, Germany - Schwarze
UAE - Dubai - DMCC
Los Robles Micromill is a family-owned mill located in the Tarrazú region of Costa Rica. The family founded the mill in 2000, and beginning in 2003, they started purchasing machinery to improve the quality and efficiency of their processes. Initially, the family focused on Washed and Double Washed coffees, but over the years they have incorporated more processes such as Honey, Natural, and Anaerobic fermentations.
Currently, the mill’s infrastructure includes:
Los Robles micromill is well-known for its high-quality standards and thoughtful sustainability practices. Operations at the mill aim to reduce the use of nonrenewable resources like water and electricity, repurpose waste products into natural fertilizers, and ensure that the GrainPro bags used for packing and shipping coffee are reused or recycled by the mill’s global partners.
This Natural processed lot of Caturra Catuai coffee was grown at the family’s Los Posos farm in Tarrazú. After selecting the ripest cherries, they bring the coffee to the wet mill that is located on the farm in a close proximity- which adds value to the quality of the coffee. They float the cherries in water to separate out undesirable cherries from ideal ones, then place the coffee cherries on concrete patios in large mounds and leave it untouched for 3-4 days. This allows natural fermentation to occur on the hot patio. Then they move the cherries to a static mechanical dryer that works with heat at low temperatures over long periods of time to dry over a week’s time. They let the naturals rest in closed, secure sacks with pulp and parchment after drying for about a month. This method allows the coffee to absorb some of the properties and flavors from the parchment that will add complexity to the cup.
Tarrazú is a canton located in the province of San José, in Costa Rica’s Central Valley. It forms part of the renowned Zona de Los Santos, along with the neighboring cantons of Dota and León Cortés. Nestled in the high mountains south of the capital city, Tarrazú is one of the most densely planted high-altitude coffee regions in Central America, with many farms located at or above 2,000 meters above sea level.
Locally, the area is known as Zona de Los Santos, a name inspired by the many towns beginning with “San” or “Santa.” Tarrazú’s climate features two distinct seasons: a rainy season from May to November and a dry season from December to April. These conditions create the perfect environment for uniform coffee flowering and ripening. The region receives an average of 2,400 mm of rainfall annually and maintains a mild average temperature of 19°C (66.2°F).
The region’s volcanic soils and steep, rolling hillsides are ideal for agriculture. Many smallholder farmers grow coffee alongside bananas, avocados, and citrus—often on land passed down through generations. A strong sense of family and community defines life in Tarrazú, where producers care deeply for their land, preserve native forests, incorporate shade trees, and protect the natural springs that flow from the mountains.
If you want to learn more about the new division of Costa Rica’s coffee regions, check out our Instagram post.
