New
A small-batch microlot shaped by craft, experimentation, and the gentle balance that defines Costa Rica’s new generation of farms.
In the hills of Fraijanes in Central Valley, Finca El Orvo has been tended by the same family for five generations. Their cherries are processed at Don Sabino Micromill, a father-and-son project known for meticulous work carried out under simple conditions — cherries sorted by hand, dried with patience, and handled with quiet precision. In a country celebrated for its agricultural innovation and hybrid varietals, micromills like this represent the heart of Costa Rica’s coffee identity.
For Alchemist, El Orvo marks a new chapter. After years of sourcing from Aquarius Estate’s winey, fruit-forward profile, we began exploring smaller farms and microlots — producers who grow and process their own coffees in limited quantities. This natural Catuai offers a different expression: still fruity, but softer and more rounded, with orange zest, smooth milk chocolate, and a cacao-like finish. A comforting, balanced cup that reflects the diversity of Costa Rican flavour.
More than just a coffee, El Orvo represents discovery — a family farm refining its craft, a micromill dedicated to quality, and our own journey into the evolving landscape of Costa Rica’s small-lot production. A gentle, approachable profile shaped by care, clarity, and heritage.
Recommended to rest beans for 7-10 days from roast date before consuming.
