Nestled in Costa Rica’s Western Valley, near the town of Lourdes de Naranjo, El Manantial sits at 1,600 metres above sea level and is the flagship farm of the Arrieta Barboza family’s ARBAR micromill - a name formed from the union of Carlos ARrieta and Maria BARboza. El Manantial is one of five family-run farms (alongside La Casa, La Isla, El Oasis and Don Pedro), and serves as both the logistical and emotional centre of their coffee operations.

At around three hectares, El Manantial produces roughly 8,500 kg of fresh cherries annually, which yields just over 1,000 kg of green coffee after processing. The family home sits at the heart of the farm, surrounded by the micromill, nursery, drying beds, and depulping station - creating a seamless, hands-on environment for quality-focused production. The farm grows primarily Caturra and Catuai, with a small amount of Villa Sarchi, and plans are underway to introduce experimental microlots in the near future.

The rise of micromills in Costa Rica, a movement that gained momentum in the early 2000s, was a turning point for small producers. By establishing their own wet mills, farmers like the Arrietas gained more autonomy over processing, allowing for greater traceability, quality control, and diversification of cup profiles through honey and natural methods.

Among the innovative techniques embraced at ARBAR is white honey processing - a method that exemplifies Costa Rica’s adaptive spirit and commitment to quality. Developed in response to water shortages following a 2008 earthquake, honey processing conserves resources while enhancing flavour. In the white honey method, coffee cherries are pulped with only a minimal layer of mucilage left on the beans before drying. This brief exposure imparts subtle sweetness and delicate acidity, yielding a cup profile that’s clean and nuanced - closer to washed coffees, yet with a gentle complexity that reflects the care and precision of the Arrieta family’s approach.

This effervescent cup starts with a zing of lime soda which shifts to crisp orange as it cools, the smooth caramel of cola on the finish adds depth to this lively and sparkling cup.

• Country: Costa Rica
• Region: Western Valley
• Area: Lourdes de Naranjo
  
• Producer: Carlos Arrieta
• Farm: El Manantial
• Micromill: Arbar
  
• Elevation: 1,600 m.a.s.l.
• Varieties: Villa Sarchi
• Process: White Honey

Tasting Notes: Lime soda, orange, cola.

Cup of Excellence Cupping Scores

• Clean cup: (1–8): 6.5
• Sweetness: (1–8): 6.5
• Acidity: (1–8): 7
• Mouthfeel: (1–8): 6
• Flavour: (1–8): 7
• Aftertaste: (1–8): 6
• Balance: (1–8): 7
• Overall: (1–8): 6.5
• Correction:(+36): +36
• Total: (max. 100): 87.5

Roasting Information
Medium : keep this a steady pace, through first and well into the gap, but before second gets going