Introduction:This article will take you deep into the geographical background and climate conditions of Costa Rica’s Brunca region, as well as how Stone Manor utilizes anaerobic honey processing to create a specialty coffee with the sweetness of blueberry taffy and a refreshing minty finish. From the altitude of the region, microclimate, to processing details — we comprehensively analyze the secrets behind this summer-limited flavor profile and provide useful reference information.
Stone Manor in Costa Rica’s Brunca region once gained widespread acclaim for a coffee bean with distinct blueberry notes. Its sweetness is as smooth as taffy, and its finish carries fermented wine-like aromas with a refreshing minty coolness — making it a summer favorite among many coffee enthusiasts. However, this particular bean has become relatively rare on the market. Where does this coffee come from? Why can it present such clear and layered flavors? This article will take you into the Brunca region, explore the cultivation story of Stone Manor, and analyze what makes this anaerobic honey processed coffee so unique.
The Brunca region is located in southern Costa Rica, covering the provinces of Coto Brus, Buenos Aires, and Pérez Zeledón. The local history of coffee cultivation dates back to the late 19th century, initially started by immigrants from the Central Valley who brought traditional Costa Rican coffee-growing techniques to the area, laying a solid foundation.
The Pérez Zeledón area sits at an altitude between 800 and 1700 meters, with an average annual temperature of about 22°C. Its diverse microclimates produce coffee beans rich in flavor and with clear layers. The region’s coffee cultivation covers approximately 12,000 hectares across 4,200 farms, supporting the local economy while also ensuring stable production volumes.
The Coto Brus Valley is situated on the slopes of the Talamanca Mountains, a natural barrier that divides Costa Rica into Pacific and Atlantic climate zones. This area is almost entirely devoted to coffee cultivation, with 2,600 coffee farmers across 75 communities. The overall high elevation and humid climate, with an average annual temperature between 18 and 26°C, make it highly suitable for growing specialty coffee.
This coffee, processed using anaerobic honey method, comes from Stone Manor located at an altitude of 1700 to 1800 meters in the Chirripó region of Costa Rica. The estate spans about 4 hectares and is managed by the Arrieta Acuña family, situated near the village of La Piedra de Rivas in the Chirripó microrregion. This micro-lot of the Red Catuaí variety, planted at an altitude of 1850 meters, shows particularly outstanding flavor performance.
The Arrieta Acuña family has been engaged in agriculture for generations, previously growing vegetables, blackberries, and even raising cattle. However, due to the steep slopes of some of their land, which made crop cultivation difficult, they eventually decided to transition to coffee farming to fully leverage the potential of the high altitude and favorable microclimate. This shift was led by parents Mario and Rosita, combined with the innovative spirit of the younger generation, successfully creating a specialty coffee with exceptional flavors.
These coffee beans are processed at a micro wet mill located in Rivas del Chirripó. This processing facility was established in 2005 by couple Regulo Ureña and Isabel Rojas. In the beginning, they faced numerous challenges, including low international coffee prices, lack of technical information, and insufficient funding — even being doubted by neighbors about their chances of success. However, through perseverance and hard work, they gradually built up a stable production model for high-quality specialty coffee.
In 2019, a micro-lot from Rivas del Chirripó won 5th place in the Brunca region during the Cup of Excellence (COE) competition — marking the first time a coffee from the region entered the COE top ten, proving that both its processing techniques and the region’s potential have earned international recognition.
The Chirripó microrregion benefits from a unique microclimate formed in the valley between Cerro de la Muerte (3,491 meters) and Costa Rica’s highest peak, Cerro Chirripó (3,820 meters), along with fertile soil, making it an ideal environment for growing specialty coffee. In recent years, with the rise of the specialty coffee trend, coffee cultivation in the area has continued to expand, with promising development potential in the future.
The above content is compiled by CoffeeHunters, a coffee news website.
