Hymn - Our first Costa Rican Coffee

Finca Fátima, Tarrazú

A Red Honey Expression of Costa Rican Craft

Costa Rica holds a unique place in the world of specialty coffee. Long before “third wave” became a phrase, Costa Rica had already made a bold decision: to prioritize quality over quantity. Costa Rica historically prohibited the cultivation of robusta beans beginning in the late 1980s, ensuring that coffee grown in the country was exclusively Arabica — a policy that helped shape its global reputation for high quality. This law remained in effect until 2018, when the government allowed robusta in specific areas where Arabica struggled. That decision, paired with strong agricultural institutions and a culture of innovation, helped shape Costa Rica into one of the most respected coffee origins in the world.

Our Hymn  is a beautiful example of that legacy.

The Region: Tarrazú & Los Santos

This coffee comes from Tarrazú, specifically the León Cortés area within the Los Santos zone, located south of San José. Often referred to as the “Bordeaux of Costa Rica,” Tarrazú is known for producing coffees with exceptional structure, clarity, and brightness.

Several factors make this region special:

• High elevations (typically 1,500–1,900 meters above sea level) slow cherry maturation, leading to denser beans and more complex sugars
• Volcanic soils rich in minerals contribute to clean, vibrant cup profiles
• Cool nights and warm days create ideal growing conditions for balanced acidity and sweetness

Coffees from Tarrazú are often recognized for their crisp acidity, tea-like elegance, and refined sweetness — qualities that make them incredibly versatile across brew methods.

The Producer & Farm: Nelsyn Hernández, Finca Fátima

At the heart of this lot is Nelsyn Hernández, producer at Finca Fátima, a small farm nestled in the hills of León Cortés. Like many Costa Rican coffee producers, Nelsyn operates within a deeply hands-on farming culture, where careful harvesting, processing, and drying are integral to quality.

Finca Fátima follows responsible, sustainability-minded practices — careful land stewardship, selective hand-picking, and close attention to post-harvest handling. In Costa Rica, where farms are typically small and family-run, quality is not an abstract goal; it’s a livelihood.

The Variety: Red Catuai

This lot features Red Catuai, a variety widely grown in Costa Rica and particularly well suited to Tarrazú’s terrain. Catuai plants are compact and resilient, allowing farmers to manage steep hillsides more effectively, while still producing cups with:

• Bright, citrus-forward acidity
• Sweet red-fruit character
• Clean, approachable structure

It’s a variety that responds beautifully to innovative processing — which brings us to honey coffee.

The Process: Red Honey

Costa Rica is the birthplace of honey processing, a method that sits between washed and natural coffees. For this Red Honey lot, the coffee cherries are depulped, but a portion of the sticky fruit mucilage is intentionally left on the bean during drying.

The result?

• More sweetness and body than a washed coffee
• More clarity and balance than a natural
• A cup that bridges precision and indulgence

At Finca Fátima, the coffee is sun-dried on raised beds, allowing for slow, even drying and careful control of fermentation. This meticulous approach enhances fruit expression without overwhelming the cup.

In the Cup

This coffee is expressive yet elegant. Expect notes of:

• Strawberry and grape juice
• Lemonade-like brightness
• Hibiscus tea
• Soft caramel sweetness

It has a lively acidity, a medium body, and a clean, gentle sweet finish — a profile that reflects both Tarrazú’s structure and the honey process’s warmth.

Why We Chose This Coffee

At Poets & Prose, we’re drawn to coffees that tell a complete story — of place, process, and intention. This Finca Fátima lot stood out not just for its flavor, but for how clearly it represents Costa Rica’s coffee philosophy: thoughtful farming, careful processing, and an unwavering focus on quality.

Whether brewed as a pour-over, enjoyed as a delicate espresso, or explored slowly over time, this coffee invites you to experience Costa Rica beyond the label — in all its clarity, sweetness, and quiet complexity.