Costa Rica Finca El Astopol

Don Sabino Micromill and the El Astopol Farm is a father-son project that produces meticulous coffees in what seems like "simple" conditions, but with incredible care and attention to detail.

This naturally processed microlot is first sorted for ripeness and quality before being spread on raised drying beds, where they are rotated constantly throughout the course of drying. Drying can take an average of 30–40 days, depending on the weather.

The Central Valley of Costa Rica is the heart of the country’s coffee industry. The high elevation, consistent weather patterns, frequent rains, and volcanic soil contribute to the wonderful taste profile of this particular coffee.

Being a microlot, it is produced in very small quantities, ensuring high quality and high traceability.

We roast this coffee to a medium level to bring out the sweetness and classic Costa Rican profile that everyone loves. It has very little acidity, and is exceptionally smooth. As with most Costa Rican coffees, this coffee tastes very good black. Try it first before adding any milk or sugar, you might be surprised!

This coffee works best as a pour over, or drip coffee.

Available in Whole Bean or Ground.

Roast: Medium

Variety: Catuai

Region: Sabanilla - Alajuela

Best For: Pour Over / Filter

Altitude: 1,600 MASL

Process: Natural

Brew Guides

Other Medium Roasted Coffees