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Finca
La Bella

Fifth Generation of Coffee Growers

Our Story

At Finca La Bella, the legacy of coffee cultivation is deeply intertwined with the principles of regenerative agriculture. Owned by brothers Heriberto, Esteban, and Arturo Marin, La Bella stands as a testament to over 130 years of dedication to coffee farming, beginning with their great-grandfather’s vision. Originally a cattle farm, the estate transitioned to specialty coffee cultivation with the introduction of the Arabica Typica variety, and later expanded to include Caturra and Catuaí varieties.

 

Over the last five generations, La Bella has undergone significant transformation, particularly in its approach to farming. Initially, conventional fertilizers and herbicides were used, but the family observed soil degradation and declining plant health coupled with health issues within the family.  In response, they made a pivotal shift 40 years ago toward regenerative agricultural practices, moving away from synthetic chemicals. This transition marked a new era of soil health restoration, characterized by several key regenerative strategies:

 

By ceasing the use of synthetic chemicals, the family allowed the soil to naturally regenerate. They implemented practices that increased soil organic matter, such as composting and cover cropping. These methods enhanced soil fertility, improved water retention, and supported beneficial microorganisms.  The family experienced a shift in their health and regenerative agriculture became a philosophy of life.

 

Leaving trees to grow and maintaining a vegetative cover became fundamental to their approach. This naturally shaded environment provided a habitat for new species of birds while reducing soil erosion, and regulated temperature and humidity, which are critical for coffee plant health.

 

By enhancing soil health and increasing vegetation, La Bella contributes to carbon sequestration, a key aspect of combating climate change. The farm’s practices help to capture and store atmospheric carbon dioxide in the soil and plant biomass.  

 

In the early 1990s, La Bella became one of the first USDA organic-certified farms in Costa Rica, a significant milestone in their commitment to sustainable agriculture. However, in 2010, a severe coffee rust outbreak necessitated a temporary departure from organic certification. The family opted for targeted agrochemical use to manage the disease while maintaining their commitment to regenerative practices. This included selective pruning of affected plants and minimal use of fungicides, never near harvest time.  Given the family’s philosophy and belief in regenerative agriculture, thye kept their practices and enhanced soil health. 

 

As a result, La Bella’s dedication to regenerative agriculture was recently recognized with a Regenified Tier 5 certification, the highest possible accolade. This certification highlights their successful integration of high-quality coffee production with rigorous environmental stewardship. It reflects their commitment to maintaining a balance between productivity and ecological health.

 

Today, the farm faces the challenge of attracting the younger generation back to coffee farming amidst years of low returns. Through the Kiss The Ground initiative, we aim to reinvigorate interest among the fifth generation, encouraging them to collaborate with their fathers and sustain the family’s rich coffee legacy.

 

A visit to La Bella reveals the Marin family's passion for regenerative agriculture in every facet of their farm. Observing Heriberto against the backdrop of lush green mountains, picking ripe nísperos from a nearby tree, one can see his profound belief in creating a thriving, biodiverse environment. The farm’s story is a celebration of resilience, innovation, and an enduring commitment to the health of both the land and the specialty coffee it produces. We are honored to support and celebrate their work and invite you to enjoy their exceptional coffee, knowing it is cultivated with care and a deep respect for nature.  This specialty delicious coffee is processed as semi washed. 

Our Mission

When a coffee farm commits to transitioning to regenerative coffee, they embark on a process where practices are gradually implemented, and progress is measured over time. Finca La Bella is an example of a farm in the regenerative coffee journey. Our mission is to mark the difference and teach with the example. Where soil's health and quality are our main priorities.

Explore our Finca and get to learn more about the work we do in our tour!

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The Semi-washed Process

The semi-washed coffee process, is a technique that combines elements of both the washed and natural processing methods. This method is popular in several coffee-producing regions and is known for producing a distinctive flavor profile that can be a blend of the characteristics found in fully washed and natural processed coffees. 

Just like with other processing methods, perfectly ripe coffee cherries are picked from the coffee trees.  The cherries are mechanically pulped to remove the outer skin, similar to the washed process. However, unlike in the fully washed method where the mucilage is fully removed, in the semi-washed process, the mucilage (the sticky, sugary layer surrounding the beans) is left partially intact.   Next, The beans, still coated with mucilage, are then dried. This can be done on raised beds, patios, or using mechanical dryers. The drying process removes the remaining mucilage and moisture from the beans, but the process is generally quicker compared to the natural method. Once the beans have reached the desired moisture content, the dried mucilage is removed, revealing the green coffee beans.

 Semi-washed coffee often has a flavor profile that sits between the bright, clean notes of washed coffee and the heavier, more complex flavors of natural processed coffee. It tends to have a balanced acidity and sweetness, with fruity and nutty notes that can vary depending on the coffee’s origin and the specifics of the processing.

The body of semi-washed coffee is typically medium, offering a smooth, rich taste that is not as heavy as natural processed coffee but fuller than fully washed coffee. Semi-washed coffee generally has a moderate level of acidity, which can be less pronounced compared to fully washed coffee. The acidity is often well-integrated into the overall flavor profile. The semi-washed process can enhance the complexity of the coffee, offering a range of nuanced flavors while retaining some of the clarity found in washed coffees.

Advantages of the Semi-Washed Process

  • Reduced Water Usage: Compared to fully washed processing, which requires large amounts of water for fermentation and washing, the semi-washed method uses less water, making it more environmentally sustainable.

  • Enhanced Flavor: By leaving some mucilage on the beans, the semi-washed process can contribute to a richer, more complex flavor profile compared to fully washed coffee.

  • Efficiency: The semi-washed method can be faster and more efficient than natural processing, as the drying time is shorter while still allowing the beans to develop distinctive flavors.  

Overall, the semi-washed coffee process is valued for its ability to produce coffee with a unique blend of clarity and complexity, making it a popular choice among producers and roasters seeking to highlight the nuanced characteristics of their coffee.

About Us

An example of a farm that started as conventional, 20 years ago was certified organic and now is certified @regenified.  It tells the story of farmer resiliency and soil health!

History

Over 130 years of growing coffee. Today, the fifth generation coffee growers are leading the transformation for resiliency and prosperity

Nature Based Solutions

Finca La Bella stopped being organic in 2013 and since then it is working to return to zero agro-chemical use.

Today, the farm does not use any pesticides or fungicides!

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Water

Finca La Bella doesn’t have an irrigation system, it only uses rainfall for irrigation, which is also collected and saved for emergencies. Water springs in the farm protected by trees and bushes help maintain the correct humidity.

Soil and Crop Resiliency

Natural mulch and coffee plants 130 years old.

Biodiversity

At Finca La Bella there are different fruit trees like banana, citruses, and guava that create habitats for pollinators, insects, and wildlife.

Prosperity

Since 1993, all the workers have been native indigenous people from the region of Turrialba and Chirripó.

Our Products & Services

La Bella Specialty Coffee

Altitude: 1600 m.a.s.l.

Origin: Frailes, Los Santos, Costa Rica 

Medium roast 

Process: Semi-washed

Variety: Caturra / Catuai 

Notes: Chocolate, Sugarcane, tangerine and hazelnut

Price: ₡9000
  • 2 hr

    21 000 colones costarricenses
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Our Partners

We partner with Buena Vida to work closely in the whole process from seed to cup. Buena Vida is committed to buy all our coffee at prosperity pricing for a minimum of 5 years.  During such time, the company is helping us structure working capital loans at Bank Of Development Rates and a plan for growing our coffee with nature-based solutions resilient to climate crisis.

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