🎉 Up to 70% Off Selected ItemsShop Sale
COSTA RICA | Finca Licho | Sidra | Honey
The Aguilera Brothers have established themselves as a coffee growing dynasty in the West Valley region of Costa Rica. The 12 siblings have been growing coffee in the region for over 60 years, with a focus on specialty for the last two decades. Across all their family farms, they produce more than 35 different varieties, in various processing methods, all processed at the family’s own micro-mill. The Aguilera’s are dedicated to producing the highest quality coffees possible, and consistently place in the Costa Rica Cup of Excellence competition. The Sidra variety is something of a mystery. There are contradicting stories about its origin, but one thing that is generally agreed upon is that it shares genetics with many Ethiopian Heirloom varieties. The size and shape of both the trees and the beans are similar to those trees growing wild in the forests of Ethiopia. How Sidra got to Central and South America is often debated, but one thing that’s certain – it’s delicious.
Select Size
Select Whole Bean or Ground?
From $10.85
Original: $31.00
-65%COSTA RICA | Finca Licho | Sidra | Honey—
$31.00
$10.85
Description
The Aguilera Brothers have established themselves as a coffee growing dynasty in the West Valley region of Costa Rica. The 12 siblings have been growing coffee in the region for over 60 years, with a focus on specialty for the last two decades. Across all their family farms, they produce more than 35 different varieties, in various processing methods, all processed at the family’s own micro-mill. The Aguilera’s are dedicated to producing the highest quality coffees possible, and consistently place in the Costa Rica Cup of Excellence competition. The Sidra variety is something of a mystery. There are contradicting stories about its origin, but one thing that is generally agreed upon is that it shares genetics with many Ethiopian Heirloom varieties. The size and shape of both the trees and the beans are similar to those trees growing wild in the forests of Ethiopia. How Sidra got to Central and South America is often debated, but one thing that’s certain – it’s delicious.
