Costa Rica La Luisa Washed كوستاريكا لا لويسا مغسولة

The story of Hacienda La Luisa began in 1954, when the farm was purchased by a family of German origin in the hills of Sarchí, Costa Rica. At the time, the land was mainly used for dairy farming, but over the years the family gradually transitioned into growing coffee and sugar cane, taking advantage of the region’s rich volcanic soil and cool climate. Today, Hacienda La Luisa is known not only for its coffee production, 

but also for its importance to the surrounding community and environment. The farm helps protect important water sources for Sarchí and nearby towns, while also providing jobs for families in the rural communities of Los Angeles, Pueblo Nuevo, and La Luisa.

The combination of volcanic soil, cloud cover, and elevation creates excellent conditions for growing high-quality coffee. The average age of the coffee trees is around 27 years old. While coffee is the farm’s main focus, sugar cane is also grown on the property.

After being carefully hand-picked at peak ripeness, the coffee cherries from Hacienda La Luisa are sorted by hand to remove any defects before processing begins. Harvest takes place in three stages throughout the season: early, midseason, and late harvests, with additional sorting used to ensure only the ripest cherries are selected. The coffee is then transported 9 km to Beneficio La Eva S.A., where it is processed using an eco-pulping system that uses significantly less water than traditional methods. The cherries are pulped and mechanically washed using a vertical demucilager called a “delva”, without fermentation. After washing, the coffee is pre-dried in vertical dryers for 10 to 12 hours before moving to Guardiola dryers for final drying. Throughout the process, careful temperature and moisture control help maintain quality and consistency.

 

Credit: Mercanta Coffee Hunters