Pure Joy

Origin: Turrialba, Costa Rica | Cutervo, Peru

Process: Washed

Varietal: Centroamericano | Red and Yellow Caturra, Pache, Catimor, Typica, Bourbon

Elevation: 1200m | 1900m

About Pure Joy:

Pure Joy brings together two coffees chosen for one reason: they make people happy in the cup. It's an espresso built for balance and sweetness, easy to love whether you're pulling a straight shot or building a milk drink.

The blend starts with a washed Centroamericano from Aquiares Estate in Turrialba, Costa Rica. Grown at 1200 meters on the slopes of the Turrialba Volcano, Aquiares is the largest single coffee estate in the country, with roots going back to 1890. It's also become a model for how a farm can operate responsibly at scale. The estate is carbon negative, storing more carbon in its shade canopy and forest corridors than it produces, and it has built real investment into the community that lives and works there, including programs that help farming families gain ownership of their homes. After harvest, the cherries are washed and undergo a short fermentation before drying for 32 hours in a Guardiola drum drier, a method that keeps airflow consistent and results in a clean, well developed cup. This coffee forms the earthy, nutty base of the blend.

Alongside it sits a community lot from Cajamarca, Peru, sourced through Cultivar Coffees, an importer that works directly with smallholder farmers across the region to build long term, equitable partnerships. This particular lot comes from the Cutervo province, where producers moved their farms to higher elevations after leaf rust pushed them to adapt, settling into the fertile soils around Santo Domingo de la Capilla at 1900 meters. Farmers there grow a mix of varietals, including Red and Yellow Caturra, Pache, Catimor, Typica, and Bourbon, and the coffee is washed and sun dried over five to ten days. This is where the richness and mouthfeel come from, rounding out the mid-palate with notes of caramel, vanilla, ripe pear, and plum.

Together, these two coffees build an espresso with an earthy, nutty foundation and a rich mid-palate, sweet and full-bodied from first sip to last. An espresso worthy of its name.