COSTA RICA Finca San Cristóbal Norte

Processing: Natural
SCA Score: 87 points
Cup Profile: A vibrant, fruit-forward cup with notes of cantaloupe, mango, golden kiwi, and pineapple. Syrupy body with intense natural sweetness.

Located about two hours south of San José, Tarrazú is widely regarded as the heart of Costa Rica's coffee production. Its rugged mountains, lush vegetation, and well-defined seasons create ideal conditions for cultivating exceptional coffee. Coffee trees flourish at elevations above 1,500 meters, where the cool climate allows cherries to ripen slowly and develop remarkable sweetness and complexity. While the average farm in the region covers only around three hectares, many producers deliver their freshly harvested cherries to a local Beneficio—Costa Rica's traditional wet processing mill.

Beneficio San Diego is the country's most technologically advanced coffee processing facility. Established in 1888, it has continuously evolved by adopting innovative technologies and refining its processing methods. Located in the heart of the Tarrazú and Tres Ríos coffee-growing regions, the mill specializes in processing locally grown coffees while maintaining an unwavering focus on quality, efficiency, and consistency.

Beyond coffee processing, Beneficio San Diego plays an important role in supporting local farming communities and promoting sustainable production. Drawing on more than a century of expertise, the mill employs advanced techniques such as temperature-controlled fermentation and selected yeast cultures to develop distinctive and expressive flavor profiles in its specialty coffee lots.

The Natural process is one of the oldest coffee processing methods and is widely practiced in countries such as Brazil, Ethiopia, and other regions where water resources are limited. In this method, whole coffee cherries are dried intact—typically on sun-drying patios or raised beds—for up to a month. Natural processing performs best in dry climates, although specialized drying systems can be used where environmental conditions require greater control.

As the fruit dries around the seed, sugars and fruit compounds are gradually absorbed into the bean, enhancing sweetness and creating an intensely fruity and expressive cup. Compared with washed coffees, naturally processed coffees generally exhibit a softer acidity and a fuller, more syrupy body. This particular lot showcases vibrant tropical flavors of cantaloupe, mango, golden kiwi, and pineapple, supported by rich sweetness and a smooth, syrupy mouthfeel.