01
New Costa Rica
New Costa Rica
New Costa Rica
New Costa Rica
New Costa Rica
New Costa Rica
New Costa Rica
New Costa Rica
New Costa Rica
Description
Marespi is a vertically integrated, third-generation coffee enterprise located in Costa Rica’s Brunca region, where the Acuña family oversees every stage of production—from cultivation on the high-altitude El Aguacate farm (1 890 m.a.s.l.) through wet- and dry-milling to direct export—ensuring full traceability and quality control.. Volcanic soils, consistent mountain rainfall and the cool influence of nearby Cerro Chirripó contribute to the coffee’s refined balance, while Marespi’s sustainability programme reduces chemical inputs, conserves biodiversity and invests in producer training.
What started with a few plots of land and a passion for coffee has grown into a respected exporter known for producing high-quality, fully traceable lots. Located in the West Valley, Marespi works closely with long-term farmer partners, many of whom have collaborated with the family for decades.
Sustainability and innovation are central to Marespi’s approach. They emphasize reducing chemical inputs, protecting ecosystems, and promoting biodiversity, while refining honey and natural processing methods that both conserve water and elevate cup quality.
The lot offered is Catuai and Red Caturra; after selective hand-picking, whole ripe cherries are density-sorted and dried as a natural for roughly twenty-two days on raised beds, with regular turning and moisture monitoring.
What started with a few plots of land and a passion for coffee has grown into a respected exporter known for producing high-quality, fully traceable lots. Located in the West Valley, Marespi works closely with long-term farmer partners, many of whom have collaborated with the family for decades.
Sustainability and innovation are central to Marespi’s approach. They emphasize reducing chemical inputs, protecting ecosystems, and promoting biodiversity, while refining honey and natural processing methods that both conserve water and elevate cup quality.
The lot offered is Catuai and Red Caturra; after selective hand-picking, whole ripe cherries are density-sorted and dried as a natural for roughly twenty-two days on raised beds, with regular turning and moisture monitoring.
Aromatic notes
Floral, purple grape, silky caramel, citric, good body, chamomile
Coffee/Farm
Alba
Altitude
1890
Location
San Carlos, Platanares, Pérez Zeledón, San José
Varieties
Caturra, Red Catuai
Process
Natural
Origins
Central America
9.59287° N, 84.03811° W
The process
001
There are six ways to prepare single-origin coffee
01
Aeropress
Instructions
1. Heat the water to 94 °C
2. Wet the filter
3. Add the coffee (15 gr.)
4. Pour over the water
5. Leave to infuse for 60 s
6. Stir
7. Insert the plunger, press down to extract
02
V60
Instructions
1. Heat the water to 94 °C
2. Wet the filter
3. Add the coffee
4. Perform a pre-infusion
5. Add water and extract (brew ratio 60 g/l)
03
Chemex
Instructions
1. Heat the water to 94 °C
2. Wet the filter
3. Add the coffee
4. Perform a pre-infusion
5. Add water and extract (brew ratio 60 g/l)
04
Mokkamaster
Instructions
1. Wet the filter
2. Add the coffee
3. Turn on and leave until the extraction process has finished
05
Cold Brew
Instructions
1. Insert the metal filter
2. Add the coffee and wet it
3. Add the paper filter to the coffee
4. Add a carafe under the dispenser
5. Open the tap and wait for the extraction to finish
06
Moka
Instructions
1. Put the coffee into the filter without pressing it down
2. Heat the water to 80° and pour it into the base until it is just touching the valve (heating the water first reduces the extraction time and any bitter and burnt notes)
3. Put the filter with the coffee into the top of the base, screw on the top part
4. Place the moka pot on the lowest heat setting and with the lid open
5. When the coffee starts to rise, wait about 1 minute, then remove the moka from the heat
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