Costa Rica El Rodeo (200g)

Costa Rica El Rodeo (200g)


Juicy and complex. Cacao nibs, chocolate, orange zest, caramel and mango in the aromas and flavor. Juicy bright acidity. Smooth and delicate at the same time. The sweet tart finish resonates with milk chocolate, honey and sweet citrus notes.

1600 m

Red catuai

El Rodeo

Costa Rica

FARM: El Rodeo


Christian Alvarez is native to his town of Jorco in the Tarrazú region, just a 45 minute drive from San José. Despite being so close to Costa Rica’s capital, the ambience couldn’t be more different. Christian’s farm, El Rodeo, looks down on a handful of small towns connected by a single road dotted with homes and businesses. The 20-hectare property is planted with mainly Caturra and Catuaí varieties grown under the protective shade of the Poró trees.
By profession, Christian is a lawyer and by passion he is a coffee businessman. He purchased the farm in 2012 when his father, Olman Alvarez, retired from working for the government. When Olman was younger, he used to work in the coffee fields; now he is more than happy to be back. Ever since Christian bought the farm, father and son have been working together to renovate and make the most of the property. Christian directs the strategy and his dad makes it happen: a true family operation.
Harvested coffee is transported daily from the farm to the Palmichal mill where the coffee is processed in their superb micromill. The first ever coffee that was processed as a microlot at the Palmichal micromill was Christian’s coffee. The elevation, shade grown techniques, and Christian and his father’s excellent care make coffees from El Rodeo prime candidates for the Palmichal microlot program.


The Tarrazú region lies in the high mountains of the southern Pacific region south of Costa Rica’s capital city of San Jose and is one of the most densely planted high altitude regions in Central America, with many farms at or above 2000 meters above sea level. It is locally known as “Zona de Los Santos” for the number of towns with “San” or “Santa” in their names.
Tarrazú’s climate is characterized by two well-defined seasons; a rainy season lasting seven months (May through November) and a dry season (December through April). This encourages uniform coffee blossoming. On average, precipitation is between 2,400 millimeters (94.5 inches) per year, with an average annual temperature of 19°C (66.2°F).

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We got to know El Rodeo via Ally Coffee. Ally’s Company backgrounds and expertise in coffee empower so as to build an open community around inspiration, knowledge, and guidance. They believe this is the only way to improve both the product and the experience at every step. Their ambition is to continue to build Ally on foundations of shared value and mutual reward and make coffee a global model for business.

About El rodeo

PRODUCER:Christian Alvarez




ARRIVED IN:60 kg bags


AROMA:Cacao nibs, Caramel

FLAVOR:Cherry, Caramel, citrus

BODY:Round and syrupy

FINISH:Milk chocolate, Vanilla


The Palmichal wet mill is a community wet mill owned and operated by CECA, one of Costa Rica’s major exporting companies. Traditionally, this mill only processed conventional coffee but in the last five years has adapted itself to serve both specialty coffee producers and roasters. The town of Palmichal is conveniently located between the Central Valley and Tarrazú regions, which allows it to process coffee from multiple coffee producing areas.

A big part of Costa Rica’s adaptation to produce for the specialty coffee market has been in the construction of parallel infrastructure; large mills process thousands of kilos of cherry together to produce consistency in large volumes while micromills process microlots one by one to preserve unique flavor profiles. In the case of Palmichal, the construction of an additional hopper and a state-of-the-art demucilager for washed processing are the key features of its micromill within its conventional mill.

In the micromill, coffee from select producers is processed separately with 100% traceability. Most of Palmichal’s microlots are Honey processed, bypassing the demucilager to leave the sweet mucilage on the bean, and dried on raised beds or in the large mechanical dryers called guardiolas.

Christian Alvarez’s lot of Catuai cherries was Honey processed and dried on raised beds then finished in the guardiola for a total of 7-10 days.