Our Cacao
Magical & Natural
A cacao bean with an exotic origin and a deep respect for nature.
Natural,
Organic, Fair
Our cacao is harvested among the magical and thick jungle of Costa Rica, surrounded by ancient trees and a unique biodiversity. It is produced naturally, in a 100% organic process without agrochemicals.
To enjoy our cocoa is to enjoy a product that respects the environment and that follows international production practices, but at the same time has all the local flavors that can only be produced by its natural and diverse environment.
A SINGLE ORIGIN,
A DIVERSITY OF REGIONS.
Our Regions
Zona Sur, Costa Rica
Talamanca
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit aboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit nisi ut aliquip.
Zona Sur, Central
Guapiles
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit aboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit nisi ut aliquip.
Subscribe To Our Newsletter
Brewing Tips - News - New Products
Our Coffee
Our Coffee Process
In the honey process the cherry peel is removed but some of the flesh is kept intact. This “mucilage”, which is sweet and sticky like honey, remains in the beans while they are being dried.
The amount of mucilage left in the coffee bean, after being mechanically washed, will yield different honey varieties, from white and yellow honeys, to gold, red, and black honey coffees, which have more mucilage remaining and tend to produce a fuller-bodied coffee.
This is the most traditional processing method. In the natural or dry process, whole coffee cherries are left to dry in the sun, leaving the fruit on the bean, allowing it to “raisin-ify” around the bean.
Natural fermentation occurs resulting in the creation of complex flavors and sugars. This is a longer process than other methods. Naturally processed coffees often have complex fruity notes in the final cup like berries or citrus.
The anaerobic (“aero” means “with air,” and “an-aero” means “without air”) fermentation processing is where coffee is fermented in an environment where oxygen is not present, typically using large airtight stainless steel tanks.
The coffee cherries are placed into fermentation tanks for several hours and then placed into drying beds with a thick layer until it reaches a humidity of 10%.
Our Varieties
- Anacafe 14 (Catimor)
- Catigua MG2 (Cavimor)
- Geisha
- Obata Rojo
- San Isidro (Sarhimor)
- SL28
- Typica Lima
- Villa Sarchí
- Yemen
Our Products
La Isla Villa Sarchí
1 kg / 500g / 250g
La Isla Geisha
1 kg / 500g / 250g
La Isla SL28
1 kg / 500g / 250g
Baby Sloth
340g
Personalized Gifts
125g
Subscribe To Our Newsletter
Brewing Tips - News - New Products
La Isla Specialty Coffee Farm
Get To Know Us
La Isla is a specialty coffee farm in the mountains of sunny Costa Rica.
Our Craft,
Our Passion
For our family, coffee production is not just a business. It’s a passion, which has spanned multiple generations and can be seen today in the form of a micro-lot farm, located in Naranjo, Costa Rica.
Named after the mountain it’s located on, ‘La Isla’ (The Island) is a fertile haven, producing rich and beautiful red coffee fruits. By combining different growing and roasting techniques, we turn these fruits into the highest quality coffee beans, promising each cup to be an exotic and flavourful experience from the very first sip.
Small Lots,
Big Flavour
After researching the best cultivation methods, we settled on a unique approach that produces the best flavour. The secret is the collection of small lots in which we cultivate our beans.
Each lot has its own, unique qualities and by carefully mixing and blending these together, we’re able to create a taste that can’t be found anywhere else in the world.
The Story Behind Our Farm
You could say that our family history is directly linked to coffee production.
Abuelo Raúl, our grandfather, bought a coffee plantation in Naranjo, Costa Rica back in the 1930s. Even before that, his family was linked to coffee production in other areas of Costa Rica. Abuela Angela, our grandmother, was brought up in a coffee producer family. So, the love and appreciation for coffee flows in our veins. Our abuelos raised our mother, María Marta, and her eleven brothers and sisters in their small coffee farm where they learned the art of producing the best coffee. Today, six of the eleven siblings own coffee plantations, and continue to teach the art of coffee production to their children and grandchildren.
In 2017, we bought La Isla, a coffee farm located in Naranjo, Costa Rica. With this new adventure we are looking forward to continuing our family’s legacy and harvesting the best hand-picked coffee beans in Costa Rica.
Less Herbicides, More Wildlife
We believe that the environment is our greatest responsibility.
In light of this, we’re committed to protecting and preserving it to the best of our ability. We’ve reduced our use of herbicides and selected specific coffee varieties such as Villa Sarchi, that are naturally suited to the area. This reduces the amount of agrochemicals needed for the control of pests.
We’ve planted 1,200 native trees that serve as shade, windbreaks, fences, and protection for our water resources. This has lead to an increase in the amount of wildlife on the farm, including toucans and mammals such as the sloth.
