In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
Costa Rica
El Recuerdo
Dota Tarrazú
1.450 - 1.650 masl
Red Bourbon
Unwashed | SOIL: Sedimentary and acid
0,35 €. / cup


From 11,00 to 44,00

Do you know what it costs you a quality coffee prepared at home?
Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.35 €.
The farm and micromill El Recuerdo aims not only to process coffee from its own plantation (120 hectares), but also to buy and process cherries from nearby farms, improve quality and make better prices and cup characteristics. Coffee is grown under the shade of native plants, and oregano, basil, and lemongrass are also planted around the coffee trees to promote biodiversity.
In El Recuerdo, the coffee is picked and spread on raised beds on the same day to start the drying process, which takes between 22-24 days, depending on the weather conditions. In the Natural process (Unwashed coffees) the fruits don’t undergo depulping or demucilaged phase, being this process one of the most complicated to make since it depends largely on the maturation of the fruit, the drying conditions and the drying time. The purpose of this process is to impregnate the seeds with as many sugars as possible contained in the cherry, so that it gives off a very complex cup.

They also use a greenhouse system for drying more efficiently, although the harvest coincides with the dry season, which allows for uniform ripening, high quality cherry and proper drying.

Sweetish and masculine perfume like fragrance. Aromas of cherry liqueur bombon, bauble, pastries. Tutti frutti, vanilla and tropical fruits flavours, dense mouthfeel.
Coffee was planted in Costa Rica in the late 1700s, and it was the first Central American country to have a fully established coffee industry; by the 1820s, coffee was a major agricultural export with great economic significance to the population.

In 1933, the national coffee association, ICAFE (Instituto del Café de Costa Rica), was established as an NGO designed to assist with the agricultural and commercial development of the Costa Rican coffee market. It is funded by a 1.5% export tax on all Costa Rican coffee, which contributes to the organization’s $7 million budget, used for scientific research into Arabica genetics and biology, plant pathology, soil and water analysis, and oversight of the national coffee industry. Among other things, ICAFE exists to guarantee that contract terms for Costa Rican coffee ensure the farmer receives 80% of the FOB price (“free on board”, the point at which the ownership and price risks are transferred from the farmer/seller to the buyer).

Costa Rica contributes less than 1% of the world’s coffee production, yet it has a strong reputation for producing relatively good, if often mild quality. One way that Costa Rica has hoped to differentiate itself among coffee-growing nations is through the diversity of profiles in its growing regions, despite the country’s relatively small geographical size.

Protected by mountain ranges on the Pacific slope, the Tarrazú region is a sanctuary for mystical and forest birds and producer of one of the best coffees that is cultivated in small valleys and hillsides. Coffee growing is the fundamental activity for the socio-economic development of the region.

Tarrazú represents almost 35% of the total coffee production in Costa Rica. The altitudes of 1.200 – 1.900m produce some of the most complex coffee profiles in Costa Rica. This region has been the cradle of some of the most impressive advances of coffee processing in the country, whose result is very clear coffee. In Tarrazú around 22.000 hectares are cultivated in small farms with an average size of 2.5 hectares.

Coffee has been grown in Costa Rica since 1779. Currently the regions that produce the best qualities are Tarrazú, West Valley and the Central Valley. In the last decade coffee production has been threatened due to a real estate boom, turning coffee farms into developable land. San José, the capital, is right in the heart of the Central Valley, where private houses are located next to the coffee farms. The value of these lands has now skyrocketed.