Costa Rica Finca V&G
Costa Rica Finca V&G
Costa Rica Finca V&G
Costa Rica Finca V&G

Costa Rica Finca V&G

$29.00 Sale • Save

Red fruit, honey, and caramel lead in this honey-processed Costa Rican coffee. The cup is smooth and layered, with a round mouthfeel and gentle acidity. This medium roast sits between a washed and a natural — clean, sweet, and easy to return to.


Cup Profile:
Red fruit, honey, stone fruit, caramel

Varietal:
H1

Process:

Washed

Region:
West Valley – San Juanillo, Naranjo, Alajuela

Farm: 
Fince V&G, San Juanillo

Producers:
Tomás Gutiérrez & Allan Vargas

Elevation:
1,500 MASL


Grind Whole Bean
Size 340g
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Origin Story

Finca V&G; (Vargas & Gutiérrez) is a four-hectare farm in San Juanillo, Naranjo, founded by agronomist Tomás Gutiérrez and industrial engineer Allan Vargas. Since 2007, they’ve focused on testing hybrid coffee varieties developed by Costa Rica’s research institute, CICAFE, with an emphasis on quality, yield, and long-term resilience.

This lot features the H1 Centroamericano hybrid and is processed as a Red Honey at the nearby Patalillo Mill. Mucilage is partially retained and the coffee is dried on raised beds, a method chosen to build sweetness and texture while keeping the cup clear.

The result is a coffee that’s composed and balanced, with fruit upfront and a soft, lingering finish. It’s a good example of where careful farming and thoughtful processing meet.

Customers rate us 4.9/5 based on 549 reviews.

Brew Guide

Our head roasters have always vouched to brew what tastes good to you. We use these guides as a starting point and a general process through each method to brew the best coffee.

Fundamentals

  • Preheat your brewing vessel
  • Weigh your ingredients
  • Make sure your brewing vessel is clean
  • Use water that is almost but not quite boiling
  • Make sure to wet all the grounds evenly
  • Rinse any paper filters with hot water before use
  • Be sure to grind the coffee to the correct coarseness for the brewer you are using
  • Fresh coffee will "bloom" which is CO2 being released as hot water hits the coffee
  • To adjust strength change the grind, not the ratio of coffee to water. For stronger tasting coffee grind finer for less intense flavor coarsen your grind.
Conical Pour Over

  1. Wet filter with boiling water and discard water
  2. Put in 20 grams of medium ground coffee
  3. Pour in 100 grams of water & allow coffee to bloom
  4. Pour in remaining 240 grams of water little by little & use the stream of the water to push any grounds off the sides of the filter
  5. When all water is in stir once in a circular motion
  6. Let drip till done
Chemex

  1. Wet filter with boiling water
  2. Put in 40 grams of medium ground coffee
  3. Pour in 200 grams of water & allow coffee to bloom
  4. Pour in remaining 480 grams of water little by little & use the stream of the water to push any grounds off the sides of the filter
  5. Let drip till done
Aeropress

  1. Place the top portion of the brewer upside down on table
  2. Fit the bottom section over the rubber basket (At this point the numbers should be upside down on both parts of the brewer.)
  3. Put in 15 grams of medium ground coffee
  4. Pour in hot water to top (around 250 grams)
  5. Stir and make sure there are no dry grounds hiding at the bottom
  6. Let sit for 45 seconds
  7. Affix the filter cap with a wetted paper filter into the fitting (this should be at the top at this point) and depress a tiny bit so the slurry is close to the filter.
  8. Carefully invert the entire brewer onto your heated mug and press to the bottom.

Worth A Try