Micepa Natural - Raw Green Coffee - 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.

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

GREEN, UNROASTED COFFEE. YOU WILL NEED TO ROAST THIS COFFEE YOURSELF. CHOOSE BAG SIZE ABOVE.

The Micepa Natural, sourced from the Chirripo region of Costa Rica, represents a collaborative effort between producers Rigoberto Alaya Blanco and José Ureña Ulloa. This lot is processed using the natural method, a technique where the coffee cherry remains intact while drying, which often imparts a heavier body and intensified sweetness to the final cup. As a general rule, natural-processed coffees tend to show heavier fruit characteristics and a syrupy mouthfeel compared to their washed counterparts.

Offered by Transcend Coffee, this selection highlights a profile defined by red fruit, honey, and spice, balanced by deep notes of chocolate, dark chocolate, and marshmallow. When evaluating these complex layers, tasters may find it helpful to reference a flavor wheel to better identify the nuances between the delicate honey sweetness and the richer, darker cocoa tones present in this specific harvest.