TUULA

Costa Rica · Central Valley

Some coffee stories begin with an encounter. TUULA's begins with a family who decided to do things their own way.

On the slopes of the Poás volcano, in Costa Rica's Central Valley, Óscar Chacón and Francisca Cubillo have been growing coffee for decades, continuing a family tradition passed down through three generations.

Their farm, Las Lajas, sits between 1,300 and 1,700 metres above sea level. In the early 2000s, they decided to go beyond simply growing coffee cherries and start processing them themselves. They built their own micro-mill, giving them greater control over the quality and character of their coffees.

And they weren't afraid to experiment.

TUULA is a Catuaí Arabica coffee processed using the Red Honeymethod. After harvesting, the skin of the cherries is removed, but the mucilage — the naturally sweet, sticky layer surrounding the beans — is left intact. The beans are then dried slowly over 7 to 15 days, with regular turning to ensure an even drying process.

This method brings out a lovely sweetness and a rich, rounded texture, while allowing the coffee's fruity character to shine.

In the cup, TUULA brings to mind ripe red plums, the richness of praline and the comforting aromas of a sweet wine. A rich, fruity coffee with an almost jam-like sweetness and a lovely depth in the finish.

A coffee that takes its time, and makes you want to take yours.

Coffee Details

• Country : Costa Rica
• Region : Central Valley, Sabanilla de Alajuela, Poás volcano
• Producers : Óscar Chacón et Francisca Cubillo
• Farm : Las Lajas
• Altitude : Approximately 1,300 m for this coffee
• Species : Arabica
• Variety : Catuaí
• Process : Red Honey
• Drying : Generally 7–15 days
• Tasting notes : Red plum · Praline · Sweet wine