Outline: HACIENDA COPEY was established at Copey Canyon in 2011.
We are located at altitude 1,840m–2,195m with a low-temperature microclimate with a significant temperature difference.
Our fertile soil is nurtured by a wide variety of vegetation that forms vast forests.
The coffee trees that grew here receive the benefit from this great terroir, and the coffee produced here presents the unique flavor of HACIENDA COPEY.
Our challenge: We understand that high-quality coffee trees grow by cherishing the natural environment.
In this blessing environment, we pay respect to the traditional processing method of Costa Rica while taking on the challenge of innovative flavors to produce top quality coffee.
1. Effort for quality
While monitoring the condition of the coffee tree daily, our experienced staff's skills and knowledge are fully utilized.
We focus on each procedure from analyzing the collected data, cultivating and harvesting, processing, storing, and managing quality control.
2. Challenge for innovative taste
Starting from growing high-quality coffee cherries, and after carefully harvesting them, we use the traditional Costa Rican honey process and the innovative Anaerobic process to create a wide range of flavors.
We are constantly evaluating and verifying our production methods and challenging ourselves to create flavors that evolve the concept of good coffee.
Detail of the winning lot: The ripe Gesha cherries grown in the unique terroir of HACIENDA COPEY are carefully dried extended period using the traditional honey process with moderate fermentation.
The result is a clean, complex flavor with bright and elegant acidity.
Past Results: HACIENDA COPEY was awarded in Cup of Excellence by previous owner Grupo Los Grandes de Copey S.A.
2017 Finca Don Antonio Gesha honey 1st place: 92.00
2018 Don Antonio Gesha honey 2nd place: 91.15
2019 Don Dario Gesha Anaerobic 1st place: 91.14
Appreciation: We want to express our gratitude to everyone who gave us kind support to receive this award. We will continually work hard to contribute to the Coffee industry in Costa Rica.

Farm Information
  • Farm Name
  • Farmer
  • Altitude
  • Score
  • Rank
Lot Information
  • Year
  • Processing System
  • Variety
  • Overall
    Floral, Overall Sweet, Sweet and intense citric, Sweet Aromatics
  • Aroma / Flavor
    Red Currant , Bakers Chocolate, Bergamot, Berry, Blackberry, Blood orange, Cedar, Cherry, Citric Acid, Dark Chocolate, Floral, Grapefruit, Green Apple, Long aftertaste, Mandarin Orange, Mango, Molasses, Orange Blossom, Pomelo, ROSEMARY, Savory, Sugarcane, Sweet, Sweet & Sugary, Sweet spice, Tea like
  • Acidity
    Citric Acid , Bergamot, Black Currant, Blueberry, Bright, Citrus, Citrus Fruit, Crisp, Passion Fruit, Tangerine

Tarrazu Costa Rica


Cup of Excellence