Palmichal Single Origin Coffee near Tarrazu, Costa Rica

There's something special about coffee that works for every moment of your day. That's exactly what drew us to this single origin from Palmichal, a subregion nestled in the mountains near Tarrazu and the Central Valley of Costa Rica.

A Coffee That Literally Does It All

We work exclusively with single origin coffees from Costa Rica and we've tried a lot over the years!  Many of them have a specific sweet spot--they perform well as espresso but aren't as impressive in a pour over format, or they're exceptional as a pour over but too delicate for cold brew. That's what makes this Palmichal coffee different. It's one of those rare finds that works beautifully no matter how you brew it.

Whether you're pulling shots at home, making a slow Sunday pour over, preparing a large pot of drip for the family or preparing cold brew for the week ahead, this coffee truly delivers in all formats. That balance and versatility is exactly why we selected it for our everyday use and we believe you're really going to love it as much as we do.

The Story Behind this Coffee

This Palmichal coffee is of the caturra variety and comes from Finca Arecas, where producer Rodolfo Valverde grows coffee plants at around 1,500 meters above sea level. Caturra is fairly common in Central America as a natural mutation of bourbon coffee.  It is highly-regarded throughout Costa Rica in particular for its balanced cup profile and reliable sweetness.  It's actually one of the most widely planted varieties in the country's high-altitude regions.  Remember that altitude matters as generally speaking the higher up a coffee grows, the cooler the temperatures, which means the coffee cherries take longer to ripen.  There are certainly higher altitude coffees out there (also altitude isn't everything!) but the mellow sweetness that we get out of the Palmichal is remarkable.     

The Palmichal area sits within the Tarrazu and Central Valley regions, two of Costa Rica's most celebrated coffee regions. Locally, people call the area "Los Santos"--the Land of the Saints--because the surrounding towns are named after saints. It's a place where coffee isn't just a crop or a business; it's woven into the fabric of daily life. Fascinating stuff!  

The rich volcanic soil in these mountains gives the coffee a natural foundation of sweetness and body. Combined with the relatively high elevation and careful processing, you get beans that are balanced, flavorful, and consistent.

The Honey Process

The producer selected to utilize the honey process for this coffee.  This process is fairly popular throughout Costa Rica as it allows for control over the amount of the sugars from the fruit surrounding the coffee bean.  So after the coffee cherries are picked, the outer skin is removed, but some of that sweet, sticky fruit layer is left on the bean as it dries. This is different from a fully washed coffee where virtually all of the fruit is removed or a natural process where the entire cherry dries intact. The honey process sits right in the middle, and it contributes to this coffee's soft sweetness and smooth, creamy body.

What You'll Experience

When we cupped this coffee, a few things stood out immediately: the very apparent sweetness balanced by notes of nutty chocolate as well as the mouthfeel. It's not bright and fruity in an overwhelming way, and it's not heavy and intense like some darker roasts. It sits in that sweet spot of a medium roast where everything just feels right.

When tasting this coffee, you'll taste hazelnut and chocolate notes right away, with a hint of peach that adds just enough brightness to keep things interesting. The body is creamy and satisfying--the kind of coffee that feels substantial without being too heavy.

At our Guiones location, we've been serving as our primary espresso for all espresso-based beverages, for pour overs (using v60 almost always) and for batch brew - we're not kidding when we say it's incredibly versatile!  

Why We Selected It

When we're selecting coffees to feature at Rolling Waves, we're always thinking about how we can appeal to as many of our customers as possible.  While we love exotic coffees, they aren't our first choice when thinking about the larger population.  We wanted a coffee that would pique a newbie's interest in specialty coffee but would still excite the coffee enthusiasts who visit us regularly.  

So far, we believe we got it right.  This Palmichal coffee does exactly that. If you typically order a latte, you'll love how the chocolate and hazelnut notes complement the milk. If you're a fan of just a black coffee, you'll appreciate the balance and complexity. And if you're someone who's still figuring out what you like in coffee? This is a perfect one to help you explore.

We also loved that this coffee comes from a smallholder farmer working in partnership with Bocanegra Coffee Roasters, our trusted roasting partner. That connection between farmer, roaster, and café means we know exactly where this coffee comes from and how it was cared for every step of the way.

How to Experience It

This Palmichal single origin is now available at both of our Nosara locations as espresso.  Stop by our North Guiones shop for a pour over or espresso, or visit our Pelada pop-up for an espresso-focused experience.

If you're brewing at home, you can also pick up a bag to take with you and we'll grind it on our EK43 for your brew method of choice whether it be espresso, drip or any pour over method. We'd love to hear how it goes!

Links:

• Learn more about our partnership with Bocanegra Coffee Roasters
• Discover our Nosara locations