Costa Rica La Amistad Purple Haze Micro Lot (Organic)

Notes of dark chocolate, hazelnut and plum.

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This coffee is grown at an elevation of 1,600 meters above sea level.  It undergoes a fully washed process.  It is dried on a patio and a solar dried machine is also used during the drying process.  Harvest season is from February to April.  Roberto Montero, a third generation coffee farmer,  produces the Organic La Amistad coffee.  During the 2018 – 2019 season, he started the Purple Haze micro lot project.  This micro lot gets its name from the color of the cherry.  When this coffee is picked, it has a red and purple color and the area where the coffee is grown is called “Haze”.  The rain forest where this coffee is grown has been in Roberto’s family since 1889.  Ninety seven percent of the land his grandfather first purchased is dedicated to forest preservation.  6,000 – 10,000 hectacres have been given back to the Costa Rican government for the preservation of La Amistad International Park which is the largest natural reserve in Central America.  Roberto Montero still has 4,000 hectacres in his possession of which he has dedicated 300 hectacres to organic coffee production and most of the remaining land is forested.  During harvest season, the farm employs many indigenous people from Panama because of its proximity to the Panamanian border.  Roberto provides housing and free access to medical care for the seasonal workers.  Furthermore, he employs more than 100 full time workers from neighboring communities.  In addition to coffee farming, Roberto has a dried fruit operation that he runs year round.  Roberto’s community involvement includes distributing school supplies to students at the beginning of each school year.

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Coffee Grind

Whole Bean, Percolator, French Press, Drip, Fine, Espresso, Turkish