Costa Rica - Don Lica - Catuai Washed
Cupping Notes: stewed apricot, tangelo, panela
Cerro Buena Vista Micromill
BRUNCA REGION, CHIRRIPO
SUBREGION PART OF FRIENDS OF AQUIARES
The journey of this small wet mill began during the 2015–2016 harvest. A year earlier, the family had already started facing economic challenges: delivering their coffee cherries to the cooperative was no longer sustainable. At the same time, they carried the dream of adding value to their farm by building a wet mill—a bold first step toward creating both identity and value for their coffee. In 2015, they processed their very first 21 fanegas, equivalent to about 20 quintals of green coffee. Without their own pulping equipment yet, they relied on a neighbor to handle the milling. What they did have, however, was a modest greenhouse where they dried that first coffee—an experiment that marked the beginning of their transformation. Their farm is located in Buena Vista de Rivas, Pérez Zeledón, within the Brunca coffee region and the Chirripó subregion. Over the years, they have planted and carefully tended a diverse range of varieties: from SL28, Ethiopian landraces, Java, Milenio, Villa Sarchí, and Geisha, to more traditional cultivars such as Caturra and Catuai. With each harvest, they evaluate these varieties with a dual focus on productivity and cup quality. What started as a small-scale initiative has grown significantly. In the most recent 2024–2025 harvest, they processed 500 fanegas—their most productive year so far. Among their greatest achievements has been genetic improvement through the introduction of new varieties, which has directly translated into a remarkable increase in quality. Throughout their journey, they have sought out training opportunities and connected with people across the specialty coffee industry. These experiences have helped them refine their practices, understand the needs of their clients, and reach markets willing to recognize and reward the value of their coffee. What sets them apart is their determination to keep learning and growing—drawing knowledge from fellow actors in the coffee chain, from workshops, and from hands-on experimentation. Their vision is clear: to improve year after year in farm management, infrastructure, coffee varieties, and milling processes, always with the goal of producing better coffees and creating lasting value.
Lica Torres – Washed Catuai
Farm: La Fila
Lot: El Cristóbal
Altitude: 1,600 masl
● Ripe cherries are harvested, depulped, and left to ferment for 12 hours in a fermentation tank. Afterward, the coffee is washed with water and dried on African beds for 8 days.
