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Transcend Espresso (Micepa)- Costa Rica **LOW STOCK**
Transcend Espresso (Micepa)- Costa Rica **LOW STOCK**
Transcend Espresso (Micepa)- Costa Rica **LOW STOCK**
Transcend Espresso (Micepa)- Costa Rica **LOW STOCK**

Transcend Coffee and Roastery

Transcend Espresso (Micepa)- Costa Rica **LOW STOCK**


Almond | Stewed Pear | Caramel

Starting Parameters: 19g In | 38 Seconds | 39g Out 
*note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure

  • Origin: Chirripo, Costa Rica
  • Producers: Rigoberto Alaya Blanco, José Ureña Ulloa
  • Process: White honey, dried on tired raised beds
  • Variety: Caturra, Catuai
  • Altitude: 1495 meters

MICEPA (short for Microbeneficio Cerro Paraguas) is a community mill located in Chirripó, Costa Rica. Chirripó has only recently started to produce coffee in any volume and now there are dozens of micro-mills popping up and farmers are buying more and more land to keep up with the demand for these truly wonderful coffees.

8 families contribute to making MICEPA run, and in total, they operate about 15 farms (I say about because that number always seems to go up). Rigoberto and José are in charge of the mill and their milling and drying are tightly controlled, which is what really stood out to us on the cupping table when we tried their coffees for the first time.

Not being as highly grown as many of the other coffees we purchase, the flavour profile is more in the caramel, milk chocolate and praline range, with very mellow acidity but a wonderful sweetness. This is the kind of coffee you could drink all day every day, and that only happens when the coffee is obsessively cared for from start to finish.

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