Costa Rica Coope كوستاريكا كوبي

Finca El Refugio sits high in the mountains of Getsemaní, Heredia, Costa Rica, a region celebrated for producing exceptional specialty Arabica coffees. Cool temperatures, rich volcanic soils, and a unique microclimate create ideal growing conditions, regularly earning coffees from the area recognition in competitions such as the Cup of Excellence. Owned by Mario Barquero, the farm takes its name, “The Refuge,” from the abundance of birds and wildlife that inhabit the surrounding landscape. 

Among the varieties grown on the farm is Villa Sarchi, a distinctly Costa Rican coffee with a unique history. Like Caturra and Pacas, Villa Sarchi is a natural mutation of Bourbon caused by a single-gene mutation known as “Dwarf/Compactism,” which results in a smaller, more compact plant. First discovered in Costa Rica in the 1950s or 1960s in the province of Alajuela, the variety has since undergone careful pedigree selection to improve quality and consistency. Villa Sarchi is particularly well adapted to highaltitude environments and strong winds, though it remains relatively rare outside Costa Rica. Finca El Refugio produces around 90 bags per harvest. Sustainability plays a central role in the
farm’s approach. Organic fertilizers made from recycled coffee pulp help maintain soil fertility, synthetic fertilizers are carefully managed through soil analysis, and herbicides are not used on the farm. The average age of the coffee trees at El Refugio is around 15 years.

Community support remains equally important. One of the cooperative’s newest initiatives, Casa de Alegría, was launched during the 2025–2026 harvest season to provide childcare for the children of seasonal coffee pickers who travel with their families during harvest.

For this lot, coffee cherries are selectively handpicked and sorted before processing. Micro-lots are separated by variety and monitored closely by Coope-Libertad’s agronomic team to ensure quality and traceability. This coffee is naturally processed, meaning the cherries are dried with the fruit still intact around the seed. Drying takes place on raised African beds over approximately three weeks, allowing the beans to absorb fruit sugars and develop a sweet, fruit-forward profile with layered complexity. Moisture levels are carefully monitored throughout the process to avoid over-fermentation and preserve cup quality. Once complete, the coffee travels just nine kilometers from Finca El Refugio to the mill.

Credit: Mercanta Coffee Hunters