Costa Rica: Granitos - Ortiz 1800

Costa Rica: Granitos - Ortiz 1800, Catuai, Yellow Honey

A gentle peach sweetness on the first sip slips seamlessly into marzipan. Sultanas and a dash of cream on the aftertaste round it out, but it's that sweet marzipan you'll keep coming back for.

The Tarrazú region sits halfway down Costa Rica, towards the western coast. The region is made up of the Dota, San Marcos (Tarrazú) and Leon Cortes Cantons, thread through by beautiful mountains that are part of the Talamanca Sierra. The mountain landscape provides perfect conditions for the production of high-quality specialty coffee beans. The plants thrive in fertile volcanic soils at an ideal average temperature of just under 20°C and the steep slopes providing the right balance of high altitudes for slow cherry maturation and shelter for the delicate Arabica trees. This Yellow Honey Catuai from Granitos de Altura del Ortiz is a fine example of the region’s coffees.

A Family-Run Micromill in the Mountains of Tarrazú 

Sitting at 1,800 metres above sea level in Tarrazú you’ll find Granitos de Altura del Ortiz. The family-run micromill is managed by sisters Johana and Joyce Calderón, known for producing elegant, expressive coffees that reflect both the meticulous care that goes into growing and processing them and the exceptional terroir. The farm is a fine example of the characteristic cup profile gleaned from the cool mountain air and rich volcanic soils - ideal conditions for slow cherry maturation and more complex cup profiles.

The name “Granitos de Altura” translates to “High Altitude Little Beans” - a nod to both the terrain and the fastidious care that defines their approach. This small but mighty operation is a shining example of Costa Rica’s micromill revolution.

Women in Coffee: Johana & Joyce Calderón 

The mill was originally run by Joyce and Johana’s father, Omar Calderón, until they asked if they could take the reins. Since he said yes (of course!) just over a decade ago, the sisters have run the business with a deep commitment to quality over quantity. Omar still plays a vital role, managing the farms where the coffee is grown. Rather than expanding production, Joyce focuses on refining every step of the process - from cherry selection to drying - to ensure each lot meets their exacting standards. 

The family’s philosophy is rooted in connection: with the land, with the coffee, and with the people who come to visit and share in the experience. “When the harvest is in full swing, the days are long and the workloads are heavy,” Joyce says. “But we’re energised by people visiting, sharing their time, and connecting over coffee.” Granitos de Altura is also part of a wider movement in Costa Rica: one that champions traceability, sustainability, and women-led coffee businesses. While we source this coffee through our long-standing export partner, Exclusive Coffees, the Calderón family’s commitment to quality and transparency is clear in every lot. Their work reflects a new generation of producers who are elevating Costa Rican coffee through innovation, care, and connection - and we’re proud to share their story and their coffee with you. 

New Developments At Granitos 

Roland’s last visit to Granitos was in 2024. The last couple of years have been relatively low harvests in Costa Rica, which meant that by the time he got to the farm in May the harvest was already finished. The visit was a little later than he would normally go, and with the lower quantity of coffee to be brought in the staff had already picked everything. At Granitos, as with a number of other farms we work with, this means that they have been using the spare days to take on some additional projects to improve the farm and mill whilst they have the time. This is a very positive sign as it shows that they’re earning enough from the normal years that, when they hit a tough year like this one, they don’t feel like they have to put a halt on any supplementary projects. 

At the mill, this has resulted

The Costa Rica: Granitos - Ortiz 1800 represents a focused expression of the Tarrazú region, produced by Granitos de Altura del Ortiz. This lot features the Catuai varietal grown at 1800 masl and is prepared using the yellow honey process. Generally, honey processing involves leaving a portion of the coffee cherry's mucilage on the bean during drying, which often bridges the gap between the clarity of washed coffees and the intensity of naturals. In this specific instance, the cup profile highlights notes of peach, marzipan, sultanas, and cream. When evaluating these distinct characteristics, it can be helpful to consult a flavor wheel to better categorize the interplay between the stone fruit acidity and the dense, nutty sweetness inherent in this particular harvest.