The heartfelt dream of the Alvarado Fonseca family, was born in 2015 with a clear intention: to bring to life truly exceptional specialty coffees in the enchanting micro-region of Chirripó. Since then, their small processing mill has blossomed with each harvest, growing through love, dedication, and an unwavering vision. Over the years, their tireless efforts have been crowned with remarkable achievements: third place in the Cup of Excellence 2022, second place in 2024, and—most recently—first place in 2025 across all three processing categories: honeys, naturals, and washed. These victories are a testament to a story written with passion, perseverance, and an enduring love for coffee. Their work exemplifies technical excellence and innovation, positioning Corazón de Jesús as a benchmark for microlot production in Costa Rica.

PROCESSING

After harvesting the cherries at peak ripeness, the coffee underwent a careful post-harvest process. It began with flotation to remove defective cherries and wash the fruit thoroughly. The cherries were then stored in shaded polypropylene bags for 48 hours to encourage gentle fermentation. On the third day, they were moved to cement patios for ten days of drying, stacked at night and turned minimally
to ensure even results. Finally, they spent fifteen days on raised African beds, allowing for slow, consistent drying until reaching the ideal moisture level of 10.5%, preserving both clarity and
complexity in the cup.