MICEPA Natural - Costa Rica

Red Fruit | Honey | Chocolate

Country: Costa Rica

Region: Chirripo

Farmer: Rigoberto Alaya Blanco, José Ureña Ulloa

Elevation: 1,495 meters above sea level

Processing: Natural Process

Varieties: Catuai, Caturra

MICEPA: Natural Process Coffee from Chirripó, Costa Rica

From the mountains of Chirripó, MICEPA brings together the work of a small community of Costa Rican coffee producers with a natural process that emphasizes sweetness, fruit character and depth. Produced by Rigoberto Alaya Blanco and José Ureña Ulloa, this lot offers a rich expression of an emerging coffee-growing region.

About MICEPA

MICEPA, short for Microbeneficio Cerro Paraguas, is a community mill located at 1,495 metres above sea level in Chirripó, Costa Rica. The mill brings together coffee from approximately fifteen surrounding farms, creating a shared space where producers can carefully manage processing and drying while maintaining a strong focus on quality.

This lot is composed of Catuai and Caturra, two varieties widely grown throughout Costa Rica and well suited to the region's high elevations. While Chirripó is a relatively young coffee-producing region, its combination of elevation, climate and increasingly precise processing has helped establish it as an exciting source of distinctive Costa Rican coffees.

Naturally Processed for Sweetness & Depth

Unlike washed coffees, where the fruit is removed shortly after harvest, natural processing keeps the coffee cherry intact while it dries. This extended contact between the seed and the surrounding fruit can build greater sweetness, body and fruit character in the finished cup.

The process also requires careful attention. Ripe cherries must be selectively harvested and regularly monitored as they dry to encourage even moisture loss and avoid unwanted fermentation. At MICEPA, this controlled approach allows the natural process to add richness and complexity without overwhelming the inherent character of the coffee.

The result is a sweet, full-flavoured cup with notes of dark chocolate, marshmallow and spice. Mellow acidity and an elevated sweetness make this natural both distinctive and approachable.

Why Choose MICEPA Coffee?

Naturally Processed: Dried within the whole coffee cherry to develop sweetness, body and complexity.

Rich & Approachable: Dark chocolate, marshmallow and spice with mellow acidity and a lingering sweetness.

Community-Crafted: Produced through a shared micro-mill built around collaboration and careful processing.

From Chirripó: A growing Costa Rican coffee region gaining recognition for quality and distinctive lots.

Experience MICEPA Natural Coffee

Discover a different expression of Costa Rican coffee, where careful natural processing brings additional sweetness and depth to the character of Chirripó.

Whole Bean Coffee, Roasted to Perfection Choose your bag size above.

Our labels now feature both filter and espresso symbols, reflecting a simple truth: our coffees are crafted to shine with any brewing method. Discover unique flavours with each brew, while we continue to highlight coffees specially suited for espresso.

Want to learn more about our flavour profile categories? Click here!

Please note that all ground coffee purchases are final sale and are not eligible for refund or exchange. Because ground coffee is prepared specifically to your selected grind size, we are unable to accept returns or offer exchanges once the package has been opened or shipped.

If you're unsure of your grind preference, we recommend choosing whole bean coffee for maximum flexibility and freshness.

The MICEPA Natural, sourced from the Chirripo region of Costa Rica, represents a collaborative effort between producers Rigoberto Alaya Blanco and José Ureña Ulloa. Roasted by Transcend Coffee, this lot is processed using the natural method, a technique where the coffee cherry remains intact during drying. Generally, natural-processed coffees are known for their potential to develop heavier body and pronounced sweetness, as the sugars from the fruit pulp permeate the bean.

In the cup, this specific offering presents a complex profile characterized by red fruit, honey, and spice, balanced by deep notes of chocolate, dark chocolate, and marshmallow. To better understand how these descriptors align with the broader spectrum of coffee characteristics, you may wish to consult the flavor wheel. Grown at an elevation of 1495 masl, this coffee highlights the distinct terroir of the Chirripo highlands and the meticulous post-harvest handling required to achieve such a nuanced result.