Reminds us of - Green Grape & Strawberry Kiwi
12oz | 5lb Bulk Bag
Don Senel & Allan Campos // Pérez Zeledón, Brunca, Costa Rica
Dry-processed (natural) Catuai varietal // 1500 - 1800 masl
It’s our SIXTH season in a row working with the father-son duo Don Senal & Allan Campos, and we’re still just as stoked as year one. This single-varietal natural-processed microlot comes from the Monos de Piedra subplot tucked into their home base, Finca La Toboba. It's an area of their farm named for the quirky rock formation on the hillside that looks uncannily like a monkey keeping watch over the coffee below.
The Campos family has grown coffee for four generations, but only stepped out as independent producers in 2014, right when low market prices made it nearly impossible to earn a living through traditional selling channels. So they got scrappy. Their first year, they processed just 300 kg of coffee, rigging a washing-machine motor to an old hand-pulper and making use of whatever infrastructure was already on site.
That first tiny batch scored surprisingly high, launching a cycle of intentional reinvestment each harvest: upgrading equipment, expanding drying space, dialing in processing, securing new land for quality-driven varieties, even building out their own dry mill to prep their coffee for export.
Today, the Campos coffee operation looks a world away from its humble beginnings. Raised drying beds, greenhouse structures, and modern tools allow Allan to experiment and precisely monitor variables like Brix and pH.
Year after year, the results speak for themselves: wildly sweet, deeply complex, and consistently memorable.
For this particular Catuai natural lot, ripe cherries are carefully sorted and laid to dry whole, slowly developing their character on raised beds under controlled airflow and sunlight. This method concentrates fruit sugars and enhances the cup’s signature depth, yielding layers of sweetness, tropical brightness, and velvety texture.
