We don’t just grow coffee. We grow it in the foothills of a volcano. And that makes all the difference. I’m talking about Turrialba, to be exact: one of the most beautiful volcanoes in Costa Rica (but I’m biased, of course). I have heard it rumble in the distance and have seen its large column of smoke go up in the air a couple of times in the last decade: quietly shaping the soil that gives the flavor to our cup, and modifying the way the light hits the leaves every morning. I’m not just talking poetry: this is scientific, environmental, and sits at the heart of our plantation.

When properly taken care of, volcanic soils are a coffee grower’s dream. Rich in minerals like nitrogen, phosphorus, magnesium, and iron, they have helped our coffee trees develop and grow. The abundance of nutrients builds the roots of healthy plants, which produce vibrant and complex cherries. We’re talking about depth, about flavor that lingers and evolves through time.

Soil is only the beginning.

We’re perched on a slope facing the Caribbean Sea. This means warm trade winds during the day, cool mountain breezes at night, and misty mornings that slow the ripening of our cherries. The slow maturation of the fruit allows for sugars and acids to develop further. Think of it as nature’s version of slow cooking: more time, more flavor.

The slope itself matters, too. It forces the plants’ roots to dig deeper, searching for stability and nutrients. These deeper roots help capture the essence of the terroir -think of it as when a sommelier says: “taste of place”. In our case, these characteristics create coffees that are heavily aromatic, sweet, with natural edges of citrus, floral lifts, and some mineral depth that’s hard to replicate anywhere else.

I have noticed something beautiful. When guests taste our micro-lots side by side, they often describe a vibrant clarity in the cup’s profile. The natural and honey-processed coffees seem to bring out the best of the landscape’s characteristics. A blend of lush forests and fiery rocks. It’s an unusual intersection. Sweetness meets acidity. Earth meets mist.

Every single time we walk our plantation with our guests, there’s an element of peaceful awe. We’re reminded that our plantation is part of a bigger system. Volcanic soils don’t just grow coffee, they remind us that all great things take time -deep time. The fact that we’re harvesting from land shaped by tectonic shifts and eruptions gives our work a kind of sacredness.

So, next time you sip a cup of our coffee, think that you’re not just tasting any coffee. You’re tasting the wind, the volcanic soil, the fog, and the rain. You’re tasting a place where nature is still wild and where coffee grows with both roots and fire. You’re tasting the Turrialba volcano, and that makes all the difference.

How Our Volcano Shapes Our Coffee

One Week of Coffee Blossoms