Costa Rica: Don Joel - Finca Carmela, San Roque Kenya

We’ve been lucky enough to work with Allan Oviedo since 2017, first discovering his beautiful Villa Sarchi lots through our In My Mug subscription. Over the years, Allan has become one of our favourite producers to buy from - not just for his consistently delicious coffees, but also for the dedication, curiosity, and innovation he brings to his work.

Allan has been producing coffee in Costa Rica’s Western Valley for over eighteen years. He grew up learning traditional farming methods from his father, Don Joel, and his brothers, before inheriting part of the family land and making it his own. Since then, he’s introduced new varietals, refined processing techniques, and meticulous recordkeeping - all with the goal of improving both quality and sustainability. The results speak for themselves: year after year, Allan produces tiny lots that shine on our cupping table.

This particular lot - San Roque Kenya, Honey Process - is a standout. It’s not just us who think so either: it placed third at the 2024 Cup of Excellence in the Traditional Semi-Washed, Honey & Natural category, a well-deserved recognition for a coffee that’s as vibrant as it is elegant. Allan has also seen recent success in the CoE Experimental category, where his innovative approaches to processing scored him a place among Costa Rica’s very best.

The Kenya varietal (sometimes written as Kenia or Quenya in Spanish) has a fascinating, slightly mysterious history. It’s widely believed to be related to Kenya’s famous SL28 and SL34 - both celebrated for their juicy acidity and notes of citrus and blackcurrant. In Costa Rica’s Western Valley, this varietal takes on a new dimension: think the bright, crisp character of a classic Kenyan, layered with the silky body and deep sweetness that Costa Rican coffees are known for.

Allan’s honey processing amplifies these qualities beautifully. The result is a cup that’s clean, complex, and deeply rewarding - with sparkling citrus acidity, a syrupy mouthfeel, and layers of fruit-forward flavour. On our cupping table, it scored an impressive 90 points, with our Green Buyer Roland marking it on the official Cup of Excellence score sheet - a testament to just how exceptional this coffee is, and placing it firmly among the very highest quality coffees we can offer.

This is the kind of coffee that excites us most: a beautiful expression of terroir, varietal, and processing in harmony, brought to life by a producer whose skill and passion are unmistakeable. If you’re a fan of complex, fruit-driven coffees with a story to tell, this one’s for you.

This is a big, generous slice of mandarin cheesecake. That creamy sweetness is balanced by a delicate juniper edge to it and an elegant aftertaste of lime.

• Country: Costa Rica
• Region: Western Valley
• Province: Alajuela
• Canton: San Luis de Grecia
• Farm: Finca Carmela
• Micromill: Don Joel
• Producer: Allan Oviedo
• Elevation: 1,600 m.a.s.l.
• Processing method: Honey
• Varietal: San Roque Kenya

Tasting notes: Mandarin cheesecake, juniper, lime.

Cup of Excellence Cupping Scores

• Clean cup: (1–8): 6
• Sweetness: (1–8): 7
• Acidity: (1–8): 7
• Mouthfeel: (1–8): 6.5
• Flavour: (1–8): 7
• Aftertaste: (1–8): 6.5 
• Balance: (1–8): 7
• Overall: (1–8): 7
• Correction:(+36): +36
• Total (max. 100): 90 

Roast Information
Medium: through first, letting it slow a little in the gap and develop that full body, but finishing it before you get to second crack to keep the lively citrus acidity.