
Nestled in the highlands of the Brunca region, at the foothills of Cerro Chirripó (Costa Rica’s tallest mountain), Finca El Salitre spans 15 hectares of fertile volcanic soils. Managed by the Alvarado Fonseca family and processed at their Corazón de Jesús micromill, the farm has quickly gained international recognition through Cup of Excellence placements and reputation for experimental processing.
This lot is planted with Milenio F1, a hybrid developed by Cirad, Cati, & Promcafe, valued for its resilience and productivity as well as its exceptional cup quality.
The Milenio F1 Natural Reposado delivers a layered, expressive cup:
Aromatics: tropical fruit, florals
Flavor: ripe red berries, grape, and mango with caramel sweetness
Texture: syrupy body with sparkling acidity
Finish: long, clean, and wine-like
The Natural Reposado Process
The Natural Reposado method is a specialty fermentation approach developed at Corazón de Jesús: Whole cherry selection – Only fully ripe cherries are harvested and sorted.
Reposado stage – Instead of immediate drying, cherries are “rested” in sealed tanks under controlled conditions. This brief anaerobic phase allows yeast and bacteria to initiate fermentation within the intact fruit.
Drying – After the resting period, cherries are dried naturally on raised beds and patios for several weeks, slowly reaching optimal moisture levels.This process marries the fruit-forward intensity of natural coffees with a refined, structured profile, enhancing sweetness and aromatic complexity without overwhelming fermentation notes.
Elevations: 1650-1950 Masl
Variety: Milenio F1
Harvest: December – Feburary
Environment: Semi-forested
Producers: Alvarado Fonseca Family
Process: Natural Reposado (Rested)




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