Troubardour Coffee: As seen on Forbes
Troubardour Coffee

Troubardour Coffee

Our Passionate Obsession

Coffee is a fruit that can be identified by its variety or origin and which is harvested once a year

Its taste is affected by the ‘terroir’ — a range of conditions that include the sun, land, altitude, climate and farming practices.

In many ways, coffee is pretty similar to wine...

A glass of regular table house wine and a glass of a spectacular vintage reserve technically contain the same one ingredient but when you drink them you'll experience a vast difference in taste, aroma and quality. The same is true between a simple cup of regular coffee and a cup of speciality coffee. The taste so different they could almost be different beverages. 

Love can be tasted — and we want people to experience Costa Rica each time they drink our coffee.

Ignacio Oreamuno 

Co-founder, Troubardour Coffee

Troubardour Coffee

Harvest

Each year we produce one crop of coffee that gets harvested in summer between November and February.

The first time this happens, the plants welcome the water that falls from the sky by blooming millions of beautiful white flowers. It’s a magical spectacle from nature that gives the illusion of a snowfall on the mountain. A few days later, the flowers fall and they make way for the fruit that contains the seeds that will become our coffee. We use this time to maintain the plants, the land and further invest in eco-agricultural practices. We’re always growing — just like the plants.

A few months later, when the rainy season ends, the coffee cherries end their growing cycle and begin to ripen. Because the fruits ripe unevenly and regularly during harvest season each tree must be picked by hand and the entire farm must be combed by our workers several times to carefully pick the red cherries. The grand finale of the season is the repela—the last harvest— in which all the red and green beans get picked to prepare the trees for next year’s harvest.

Honey Process

Troubardour coffee is honey processed, a unique and signature Costa Rican method in which the coffee cherries are sun-dried without washing off the sticky-sweet outer layer of the fruit (mucilage)

Honey processed coffees tend to have a striking sweetness due to the amount of time the beans get to spend with the mucilage. Those caramelized sugars seep in during fermentation and drying and impart a great sweetness and mellow acidity with fruity undertones that dramatically enhance the natural flavors of our coffee.

The honey process is kind on the environment because it uses much less water than the traditional washed process (lavado), and also saves on fossil fuels because it is sun dried and manually implemented on site at the farm.

Artisanal Roasting

After harvesting and processing, our coffee travels a few minutes down the road to our neighbor, a women-owned and operated local roaster that pride themselves on their love of the art and craft of roasting.

The company was founded by the union of two local coffee families with a long history of working in the coffee industry. Their vast knowledge and experience in our coffee region as well as their artisanal skills in the art of roasting produces the final magical touches that makes our coffee beans sing.

They are innovators, inventors and above all, passionate coffee aficionados who have a commitment for sustainable practices like the recent installation of solar panels that supply most of the energy of their mill. They are also members of NAMA whose objective is to dramatically reduce emissions of greenhouse gases in the coffee industry in Costa Rica. 

They understand our region very well and consequently know what specific flavors and aromas our beans want to express. 

The magic of their craft is in combining their knowledge of modern scientific equipment with years of years of practice and experience. They are innovators, inventors and above all, passionate coffee aficionados who have a commitment for sustainable practices like the recent installation of solar panels that supply most of the energy of their mill. They are also members of NAMA whose objective is to dramatically reduce emissions of greenhouse gases in the coffee industry in Costa Rica.

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