Costa Rica Hacienda La Union Filter Coffee

A rare Mocha‑variety microlot from Hacienda La Unión, processed at the renowned Volcán Azul micro‑mill This espresso roast is bold, fruit‑forward and intensely sweet — a perfect showcase of Costa Rica’s most innovative processing and one of its most historic coffee families.

About the Mocha / Mokka Varietal

The Mocha coffee bean (also known as Mokka) is one of the oldest and most distinctive Arabica varieties in the world. Naturally tiny in size and famously low‑yielding, Mocha produces intensely sweet, fruit‑forward cups with remarkable complexity — which is exactly why it’s so prized by specialty growers and competition roasters.

Originating from Yemen and later cultivated in Ethiopia, Mocha is cherished for its distinctive flavour profile, shaped by its genetics and slow maturation. It’s known for

• Small, dense beans that develop concentrated flavour
• High sweetness with berry, tropical fruit and cocoa notes
• Unique cup character that stands out even in experimental processes
• Slow maturation at high altitude, contributing to depth and structure

At Hacienda La Unión, the Mocha varietal thrives at 1500–1600 masl, where cool nights and volcanic soils help build its signature intensity. Combined with Alejo Kahle Castro’s meticulous farming and anaerobic natural processing, this Mocha lot becomes a syrupy, expressive espresso with layered fruit complexity and a long, sweet finish.

Tasting Notes

Lavender, Peach, Sweet & Sugary, Tropical Fruit, Vanilla Biscuits

A syrupy, fruit‑forward espresso with bright peach, sweet tropical tones and a creamy vanilla‑biscuit finish. Lavender aromatics lift the cup, while sugary sweetness and dense Mocha‑varietal structure create a long, satisfying finish.

A Farm With 180+ Years of History

Hacienda La Unión has been in the Castro‑Kahle family since the 1840s. The story begins even earlier, in the 19th century, when Alejo C. Jiménez (Costa Rica) and Wilhelm Kahle (Mexico) shared one ambition: to produce the best coffee in the world for Europe’s emerging gourmet market.

Today, fifth‑generation producer Alejo Kahle Castro continues that legacy — combining heritage farming with cutting‑edge processing. His coffees consistently place in the Cup of Excellence, earning multiple top‑ranking positions across Hacienda La Unión, Hacienda Colima and Volcán Azul.

Read more about Alejo Kahle Castro: Heritage, Innovation & The Future of Costa Rican Coffee.

Growing Exceptional Mocha

The Mocha variety is planted at 1500–1600 masl in fertile volcanic soils. Pre‑harvest work is meticulous: soil health, nutrient balance, disease protection and long‑term sustainability are managed year‑round to ensure complex flavour development.

Cherries are picked only at peak ripeness, guided by brix measurements — often 22–30 brix — ensuring maximum sweetness and flavour intensity.

Anaerobic Natural Processing

This is where Hacienda La Unión’s innovation shines.

• Cherries are placed in sealed anaerobic tanks.
• Oxygen is released and replaced naturally with CO₂.
• Fermentation is monitored through time, temperature, pH and brix.
• No additives — only the farm’s own native yeasts.
• After fermentation, cherries dry slowly on patios or raised beds.
• Coffee is turned daily from 8am–2pm, then covered overnight to maintain warmth and prevent moisture gain.
• Drying takes 7–16 days, depending on weather and process variation.

The result is a deeply expressive, fruit‑driven coffee with syrupy sweetness and layered complexity — perfect for espresso.

Why We Love It

A rare Mocha variety, a historic farm, and a modern anaerobic natural process — this lot is Costa Rican innovation at its finest. Expect a rich, sweet, flavour‑packed espresso with tropical fruit complexity and a long, satisfying finish.