Costa Rica San Isidro - Honey

Tasting notes: Tangerine, red apple, praline

Profile: Sweet, floral coffee with a syrupy body and fruity aftertaste

Know where your coffee comes from

Together with his son Johel, Matias Monge Naranjo runs Hacienda San Isidro Labrador, located on the hills of Dota in the Tarrazú region of Costa Rica. The entire project is family-owned and operated. 100% of the coffee is processed on-site—there’s a dry mill and dedicated drying areas on the plantation.

We’ve been buying their coffee for several years now. This year, we selected the natural San Isidro from the Los Santos region, grown at an elevation of 1850 masl. The Catuai variety is hand-picked at peak ripeness and dried on African beds in full sunlight.

Want to know more? Check our Direct Trade page here.

Produced by Matias Monge Naranjo in the renowned Costa Rica · Tarrazú region, this Catuai lot from OR Coffee Roasters showcases the distinct character of high-elevation cultivation. Grown at 1850 masl, the coffee undergoes a honey process, a technique that leaves a portion of the fruit mucilage on the bean during drying. This method often bridges the gap between washed and natural profiles, frequently resulting in enhanced sweetness and a syrupy body. You can learn more about how these processing methods influence the final cup profile in our technical guide.

When evaluating the specific notes of tangerine, red apple, and praline, it is helpful to reference the flavor wheel to better categorize these citrus and confectionary characteristics. As a varietal, Catuai is widely recognized for its adaptability and consistent performance in the cup, making it a staple for producers seeking to highlight the unique terroir of the Tarrazú landscape.