Costa Rica
West Valley, El Roble Farm of Eduardo Duran
The Duran family farm is located in the village of Sarchí in the West Valley of Costa Rica. Eduardo Duran manages the farm with his own micromill with his three sons, Barney, Kendall and Arnold. The farm section El Roble is located at an altitude of 1300 meters up to 1650 meters and hosts different varieties like the new hybrid H3. This hybrid achieves excellent results in production and in the cup, while being more resistant to diseases and fungi. Incidentally, the West Valley is world famous for its Arabica beans with balanced acidity and body.
Variety & Processing
100% Arabica
H3 Variety
La Carpa special honey fermentation
The H3 bean is a first generation hybrid between Ethiopian and Caturra varieties. La Carpa fermentation refers to the fermentation of the coffee beans on a white "carpa". The coffee beans are placed on a white tarps for several days and sprayed with water to highlight the fermentation.
Dried plums
Dark chocolate
Brew Guide
Reviews (0)
Los Duran
Our first release from the Duran family farm in Costa Rica is here. This particular lot is a true rarity that features funky fermentation notes in the taste. A special honey process that the family calls "La Carpa". Brewed as a filter coffee, expect buttery and intense sweetness with notes of dried plum, dark chocolate and grapes of dry riesling wine.
The coffee is fermented with a kind of special honey process. The H3 cherries were harvested in a very ripe state and de-pulped immediately after harvest. The de-pulped coffee is fermented with its mucilage in bags for 24 hours before being dried. The de-pulped coffee is then dried for six days in the shade on a white sheets called "La Carpa". The drying is then completed on raised beds. The result is a coffee with very intense and funky notes that has not been over-fermented.

During the fermentation process, certain enzymes are activated in the coffee beans, which help to improve the taste and aroma of the coffee. The "La Carpa Fermentation" gives the coffee beans a special sweetness and fruitiness.
Tasting Notes
  • Taste at hot temperature: sweet dried plums.
  • Taste at medium temperature: grape, dark chocolate
  • Taste when cooled: Grape
  • Aftertaste: Long
  • Aroma: Dried plum
  • Texture: Creamy-Buttery
  • Body: Medium-High
  • Sweetness: Medium-High

Freezing Date

8-16 days after roasting date
  • Specialty coffee from Finca El Roble in Costa Rica
  • Freshly roasted by Ivo Weller (Co-Founder & Head Roaster)
  • Choose between 250g, 500g or 1kg ground or beans
  • Flavor profile: Dried plum, dark chocolate, grape
  • 100% Arabica gently roasted by hand
  • Delivery by DHL, climate neutral with GO GREEN
  • If you select “pickup on site”, the pickup is possible after confirmation by e-mail from 2 pm
Sustainable cultivation and quality awareness
Similar to wine, the origin, cultivation and careful harvesting also form the basis for a specialty coffee. For our coffees, we use only ripe and hand-picked 100% Arabica coffee beans, because the elaborate harvest by hand is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in a nature-friendly way. This preserves the biodiversity in the growing region. The coffee cherries can ripen slowly at cool altitudes with nutritious and fertile soil conditions. The coffee plants have more time to develop their characteristic and fruity aromas under these optimal climatic conditions near the equator.  
Freshly roasted by hand
All Röststätte coffees are gently roasted by hand in Berlin so that the natural flavors can fully develop without unwanted acids. For a pronounced body and a versatile flavor profile in the cup, we want to emphasize and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is to exploit the full potential of the green coffee through our roasting process in order to highlight the valuable work of the producers in the growing countries. These are our quality principles – from source to the final cup.
Our brew recommendation for the hand filter V60
  • 20g ground
  • 300 ml of filtered water at 92° C
  • Blooming for 30 seconds with 60g
  • Then infuse according to the recipe (60g – 60g – 60g – 60g), always waiting for the water to completely run through each time
  • Total brewing time / technique: 60g – 60g – 60g – 60g – 60g
  • Total brewing time: 3:00 minutes

You can read a complete general brew guide here on our blog. Use the key data above to brew.

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+49 30 4050 1650
Telefonzeiten Montag - Freitag (10:00 - 18-00 Uhr)
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Phone Hours Monday - Friday (10:00 am - 6:00 pm)
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