Costa Rica: ARBAR, La Isla

The ARBAR micromill is located in the Western Valley region near to the town of Lourdes de Naranjo. It's located at 1,600 meters above sea level and processes mostly Caturra, Catuai + a tiny bit of Villa Sarchi, there are also plans to plant some small micro-lots too in the future.

This coffee comes from a farm called La Isla which is one of five farms in the surrounding area run by Carlos Arrieta and his family. The other four are La Casa, El Manantial, El Oasis, and Don Pedro.

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.

A sugary sweet delight which has the fresh zing of lemon sherbet cutting through it. Sliding into green apple on the finish and then sultana on the aftertaste for a crisp and bright cup.

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

Tasting Notes: Lemon sherbet, green apple, sultana.

Cup of Excellence Cupping Scores

• Clean cup: (1–8): 6
• Sweetness: (1–8): 6.5
• Acidity: (1–8): 6.5
• Mouthfeel: (1–8): 6
• Flavour: (1–8): 6.5
• Aftertaste: (1–8): 6
• Balance: (1–8): 6.5
• Overall: (1–8): 6.5
• Correction:(+36): +36
• Total: (max. 100): 86.5

Roasting Information
MediumL through first, letting it slow just a fraction in the gap and finishing late on in the gap - before you get to second.