This coffee comes from Finca Chico, a family-run farm located in the Ojo de Agua area of León Cortés, within Costa Rica’s renowned Tarrazú region. Managed by Francisco “Chico” Rojas, the farm reflects a hands-on approach to coffee production, where attention to detail and consistency are key elements throughout the process. Grown in a region known for its favorable climate and mountainous terrain, this lot is composed of the Catigua variety, a hybrid developed for its resilience and cup quality. The coffee is processed using the honey method, allowing part of the mucilage to remain on the bean during drying, which contributes to its sweetness and complexity. At Finca Chico, harvesting is carried out with a focus on selecting ripe cherries, followed by careful processing and drying practices that preserve the integrity of the coffee. The result is a balanced and expressive cup profile, with notes of maple syrup, dark chocolate, and salted caramel, complemented by a subtle fruity character. This coffee reflects both the evolving potential of hybrid varieties in Costa Rica and the commitment of producers like Chico Rojas to quality-driven coffee production.