Costa Rica San Isidro

This specialty coffee comes from the Pérez Zeledón region in the province of San José, Costa Rica. It is grown at Finca San Isidro, a family farm run by Mathias Manghy and his son Johel. The local microclimate is ideal, with fertile soil and the plantation’s high elevation contributing to consistently top quality. In this area, coffee plants often grow at 1,400–1,900 meters above sea level, yielding exceptional beans.

Rum Baba roasts this coffee lightly so that its bright, fruity traits shine. The roast suits multiple brew methods; in the webshop the beans can even be ground for anything from a moka pot to a filter brewer. This points to a flexible "omni" roast style that performs well in, for example, a Bialetti as well as a V60, while preserving the lively flavors.

Costa Rica San Isidro is known for its pronounced flavor profile with both sweet and bright notes. Some characteristic aromas and flavors include:

• Hazelnut: a clear hazelnut note, especially noticeable in the aftertaste.
• Tropical fruit (kiwi): bright accents of tropical fruit, with kiwi standing out in particular and giving the coffee a festive, fresh character.
• Floral: a floral aroma on the nose that adds extra complexity to the flavor palette.
• Bright acidity: a lively, clean acidity that makes the coffee feel sparkling and clear.
• Smooth mouthfeel: a soft, almost syrupy body provides a clean and juicy mouthfeel with every sip.

Finca San Isidro coffee beans are fermented anaerobically (without oxygen). This means the coffee cherries ferment in a sealed environment without the presence of oxygen, which promotes the development of intense flavors, often with notes of tropical fruit, a juicy body, and lively acidity as a result. This experimental processing method adds a unique depth and complexity to the already vibrant coffee. On the farm, picking and fermentation are carried out with great care to keep the quality consistently high with every harvest.

This coffee is 100% Arabica of the Typica variety. Typica is one of the oldest coffee cultivars and is known for its excellent cup quality, albeit with a relatively low yield and susceptibility to disease. This variety often delivers a refined flavor profile with floral complexity, subtle citrus nuances, and a characteristic hazelnut-like finish. Because Typica is so vulnerable, it has been replaced in large parts of Central and South America by productive hybrids, the fact that Finca San Isidro still chooses this traditional variety underscores the focus on quality and authenticity.

Rum Baba pays close attention to sustainability and fair trade. This is reflected in several aspects:

• Ecological focus: Purchasing takes into account the ecological impact of coffee cultivation.
• Fair prices: Farmers receive a fair price for their coffee, so they have a sustainable income.
• Direct relationships: Rum Baba maintains direct connections with producers for transparency and collaboration.
• Less waste: Customers are encouraged to buy 1 kg packages, larger bags mean less packaging material and therefore less waste.
• Long-term partnership: This coffee has been part of Rum Baba's range for several years already, which points to a stable relationship with the farmer and continuity for both parties.

This coffee shines most with the right brewing method. A few tips and recommendations:

• Filter methods: Thanks to the light roast, this coffee excels in slow coffee brew styles. Manual pour-over (such as V60 or AeroPress) and even a cafetière bring out its bright flavors.
• Cold brew: Highly suitable for cold preparations. In a cold brew, the crisp acidity and gentle kiwi undertones come through especially well, resulting in a refreshing iced coffee.
• Nitro tap: Rum Baba even serves San Isidro during the warmer months as a nitro cold brew (infused with nitrogen) on tap, a testament to how expressive and thirst-quenching this coffee is when served cold.
• With sweets: The hazelnut-like aftertaste makes this coffee a great match with something sweet. Serve it alongside a dessert to complement the flavors.
• Grind size, tailored: Make sure to get the right grind. At Rum Baba you can have the beans pre-ground to your brew method (from moka pot to filter), so you can get started right away at home.

As far as is known, this coffee has not won official awards, but it enjoys plenty of praise in the coffee world. At Rum Baba itself, it is a yearly favorite, each new harvest is greeted with enthusiasm and the quality is consistently excellent. The San Isidro has even been noticed across the border, it was offered by the Swedish specialty coffee shop Nordic Brew Lab for around €19 (220 SEK) per 250 g bag, and that batch sold out quickly. Local experts appreciate this coffee too, it is regularly tipped as a seasonal favorite for its pronounced fruity profile. It is therefore no surprise that this origin is considered a true Rum Baba classic.

The packaging of Costa Rica San Isidro reflects Rum Baba’s playful, colorful house style. The 250 gram bags stand out with their cheerful design, internally they’re even dubbed “cute.” The label lists all key details, such as origin, variety, and clear tasting notes (for example “Hazelnut, Tropical Fruit” as flavor descriptors). This creative and eye-catching packaging makes the coffee pop on the shelf and matches the fun persona with which Rum Baba approaches specialty coffee.

Costa Rica San Isidro is available via the Rum Baba web shop and in their own coffee bars in Amsterdam. A 250 gram bag costs €15.75, while a kilo bag is €50, roughly 20% cheaper per kilo compared to individual bags. Orders over €55 ship free within the Netherlands, and the coffee is typically prepared for dispatch 1 to 10 days after the roast date for optimal freshness. Because this is a seasonal single-estate coffee, the origin is limited in availability, fortunately, it returns each year around spring/summer as a fixed part of the Rum Baba lineup.