Finca El Alto - Costa Rica - White Honey Villa Sarchi

Nestled in the rugged hills of Chirripó, Costa Rica, Finca El Alto is part of a coffee-growing region celebrated for its pristine microclimates and innovative processing methods. Owned and run by Eugenio Portuguez Hernández, the farm has consistently achieved acclaim for its high-quality coffee, frequently appearing in the prestigious Cup of Excellence competitions. The Villa Sarchí variety, a natural mutation of Bourbon, thrives in the farm’s volcanic soils and high altitudes, delivering exceptional complexity.

The farm was acquired in 1990 and started its trasformation into a coffee farm the same year; previously the farm was cattle pasture. Coffee production has been a family tradition for many years and for several generations.

El Alto is also part of Los Crestones, a community-owned micro-mill in Chirripó, Costa Rica. exemplifies innovation and sustainability in specialty coffee. Managed by APROCONPI (Asociación de Productores y Productoras Conservacionistas de La Piedra de Rivas), the mill supports several family-run farms. Los Crestones helps its members produce exceptional microlots using advanced facilities and diverse processing methods. Sustainability is at the heart of Los Crestones’ operations, with eco-friendly practices like solar-powered drying, water-efficient processing, and organic farming promotion. These initiatives protect Chirripó’s unique biodiversity and align with Costa Rica’s broader goals of environmental stewardship. Neon is proud to partner with Los Crestones for a second consecutive year, and to share our commitment to transparency and excellence.

SCA Cup Score: 87

Quantity Purchased: 69kg

Free On Board: 3.85 USD/lb

Free On Truck: 5.30 USD/lb

Processing begins with the selective harvesting of ripe coffee cherries, which are then pulped to remove the outer skin while retaining 20% of the mucilage. The cherries are spread on patios and raised drying beds and are carefully monitored and turned periodically to ensure uniform drying over several weeks. As the mucilage dries, it takes on a white hue, indicating the sugar content and level of fermentation. Once dried to the desired moisture content, the mucilage is removed, and the beans are sorted and allowed to rest to stabilize moisture and mature the flavors.