Our farmers
At Beanscription, we believe that every cup of coffee tells a story—one of dedication, passion, and tradition. That’s why we take immense pride in working directly with exceptional farmers from around the globe, whose expertise and care bring out the unique flavors in every bean we source.
Our farmers are the backbone of our mission. From the lush highlands of Costa Rica to other coffee-growing paradises, these skilled producers embrace sustainable practices, protect their environment, and innovate with processing methods to deliver outstanding quality. They share a deep respect for their craft and their communities, passing down knowledge through generations while adapting to the future.
By partnering closely with these producers, we not only celebrate their hard work but also ensure fair compensation and lasting relationships. Explore their inspiring stories and discover the origins of your favorite Beanscription coffee.
Our farmers
At Beanscription, we believe that every cup of coffee tells a story—one of dedication, passion, and tradition. That’s why we take immense pride in working directly with exceptional farmers from around the globe, whose expertise and care bring out the unique flavors in every bean we source.
Our farmers are the backbone of our mission. From the lush highlands of Costa Rica to other coffee-growing paradises, these skilled producers embrace sustainable practices, protect their environment, and innovate with processing methods to deliver outstanding quality. They share a deep respect for their craft and their communities, passing down knowledge through generations while adapting to the future.
By partnering closely with these producers, we not only celebrate their hard work but also ensure fair compensation and lasting relationships. Explore their inspiring stories and discover the origins of your favorite Beanscription coffee.
Don Carlos, son of Don Alexis
Don Alexis Coffee
Dedicated to agriculture, Mr. Alexis Ramirez, the patriarch and founder of the Ramirez-Navarro family, invested his entire life in farming. In 2015, overcoming a significant challenge, the family took a bold step by establishing their micro-mill, “Los Campos.” This marked a turning point as they aimed to process their coffee independently, prioritizing the quality and traceability of their micro-lots, liberating themselves from the cooperative system’s constraints. The realization of a long-held dream, direct trade, became a reality through their collaboration with Grounds, signifying a remarkable milestone.
While their primary cultivation revolves around the Caturra-Catuai variety, the Ramirez-Navarro family is venturing into new territories by introducing F-1 Hybrid varieties on their farm, including the recently added Esperanza variety. Partnering with Gaia Artisan Coffee, their collaborators, has enabled the integration of new genetic innovations into their future offerings.
Their commitment to excellence is evident in the meticulous processing of many lots using fermentation techniques, both aerobic and anaerobic. This approach imparts complexity, sweetness, and fruity notes to their coffees, making them a delightful sensory experience.
Nestled in the Tablón del Guarco region of Costa Rica’s renowned Los Santos area, Los Campos is a shining example of exceptional coffee cultivation. With its high altitudes (1750m) and fertile soils, the region provides the perfect conditions for producing world-class coffee.
Spanning 12 hectares, the farm is dedicated to quality and sustainability. It cultivates a mix of traditional Caturra-Catuai varieties alongside innovative F-1 Hybrid varieties like Esperanza, blending heritage with progress.
Using diverse processing methods—natural, honey, anaerobic, and washed—Los Campos crafts coffees with a vibrant flavor profile, offering notes of honey, milk chocolate, red fruit, and citrus acidity, ending with a clean and balanced finish.
Shefa Exclusive Coffee
Nestled in the Western Valley of Costa Rica, Fernando and Angie oversee coffee plantations in a region celebrated for its unique microclimates. With morning sunshine, afternoon rain, volcanic soils, and elevated terrains free from frost, this area is a paradise for coffee cultivation. It has also earned a reputation for excellence, with a remarkable share of Cup of Excellence winners originating from its fertile grounds.
At over 1800 meters above sea level, their estate thrives under Fernando and Angie’s dedication to innovation and quality. Fernando, an agricultural engineer, is a pioneer in cultivating F-1 hybrid coffee varieties. These hybrids, developed in collaboration with World Coffee Research, Catie, and Sirad University, promote genetic diversity and sustainability. Resistant to climate change and diseases, these plants require fewer pesticides and yield higher productivity.
Angie, with her recently earned Q-grader certification, complements Fernando’s expertise with her exceptional tasting skills. Together, they ensure every stage of the coffee journey—from cultivation to roasting—meets the highest standards.
Their introduction of F-1 hybrids has not only boosted productivity but also led to exceptional coffees recognized for their high SCA cupping scores. With Fernando’s innovative cultivation methods and Angie’s refined palate, their commitment to excellence promises a future of outstanding coffee.
Fernando and Angie
Shefa Exclusive Coffee
Nestled in the Western Valley of Costa Rica, Fernando and Angie oversee coffee plantations in a region celebrated for its unique microclimates. With morning sunshine, afternoon rain, volcanic soils, and elevated terrains free from frost, this area is a paradise for coffee cultivation. It has also earned a reputation for excellence, with a remarkable share of Cup of Excellence winners originating from its fertile grounds.
At over 1800 meters above sea level, their estate thrives under Fernando and Angie’s dedication to innovation and quality. Fernando, an agricultural engineer, is a pioneer in cultivating F-1 hybrid coffee varieties. These hybrids, developed in collaboration with World Coffee Research, Catie, and Sirad University, promote genetic diversity and sustainability. Resistant to climate change and diseases, these plants require fewer pesticides and yield higher productivity.
Angie, with her recently earned Q-grader certification, complements Fernando’s expertise with her exceptional tasting skills. Together, they ensure every stage of the coffee journey—from cultivation to roasting—meets the highest standards.
Their introduction of F-1 hybrids has not only boosted productivity but also led to exceptional coffees recognized for their high SCA cupping scores. With Fernando’s innovative cultivation methods and Angie’s refined palate, their commitment to excellence promises a future of outstanding coffee.
Fernando and Angie
Shefa Exclusive Coffee
Nestled in the Western Valley of Costa Rica, Fernando and Angie oversee coffee plantations in a region celebrated for its unique microclimates. With morning sunshine, afternoon rain, volcanic soils, and elevated terrains free from frost, this area is a paradise for coffee cultivation. It has also earned a reputation for excellence, with a remarkable share of Cup of Excellence winners originating from its fertile grounds.
At over 1800 meters above sea level, their estate thrives under Fernando and Angie’s dedication to innovation and quality. Fernando, an agricultural engineer, is a pioneer in cultivating F-1 hybrid coffee varieties. These hybrids, developed in collaboration with World Coffee Research, Catie, and Sirad University, promote genetic diversity and sustainability. Resistant to climate change and diseases, these plants require fewer pesticides and yield higher productivity.
Angie, with her recently earned Q-grader certification, complements Fernando’s expertise with her exceptional tasting skills. Together, they ensure every stage of the coffee journey—from cultivation to roasting—meets the highest standards.
Their introduction of F-1 hybrids has not only boosted productivity but also led to exceptional coffees recognized for their high SCA cupping scores. With Fernando’s innovative cultivation methods and Angie’s refined palate, their commitment to excellence promises a future of outstanding coffee.
Fernando and Angie
Perched in the scenic Llano Bonito of Naranjo, in Costa Rica’s renowned West Valley, this plantation is a trailblazer in specialty coffee production. As the first plantation to cultivate 100% F-1 Hybrid varieties, it stands as a testament to innovation and excellence, serving as a testing ground for groundbreaking cultivation methods and best practices.
At an altitude of 1800 meters, the 11.6-hectare estate thrives with a dedication to quality. The main variety grown is Milenio, alongside other hybrids such as Centroamericano, Esperanza, Casiopea, and Excelencia. Using diverse processing methods—including washed, honey, natural, and anaerobic—the plantation creates coffees that are both unique and memorable.
Each cup offers a vibrant flavor profile, with notes of peach, grapefruit, tropical fruits like papaya, ripe orange, and apricot. These exceptional flavors reflect the plantation’s unwavering commitment to producing coffee of the highest caliber.
Perched in the scenic Llano Bonito of Naranjo, in Costa Rica’s renowned West Valley, this plantation is a trailblazer in specialty coffee production. As the first plantation to cultivate 100% F-1 Hybrid varieties, it stands as a testament to innovation and excellence, serving as a testing ground for groundbreaking cultivation methods and best practices.
At an altitude of 1800 meters, the 11.6-hectare estate thrives with a dedication to quality. The main variety grown is Milenio, alongside other hybrids such as Centroamericano, Esperanza, Casiopea, and Excelencia. Using diverse processing methods—including washed, honey, natural, and anaerobic—the plantation creates coffees that are both unique and memorable.
Each cup offers a vibrant flavor profile, with notes of peach, grapefruit, tropical fruits like papaya, ripe orange, and apricot. These exceptional flavors reflect the plantation’s unwavering commitment to producing coffee of the highest caliber.
Macadamia Coffee
Diomer, the third generation coffee farmer of Finca La Fuente, has seamlessly taken the reins from his father, Don Álvaro Figueroa, to continue the family’s coffee legacy. For the past six years, he has been dedicated to overseeing the farm’s processes.
With eight years of commitment to organic cultivation, Finca La Fuente utilizes all biological and food waste for fertilizer production. The farm’s “bio-fabrica” employs microorganisms for foliar applications, emphasizing sustainable and eco-friendly practices.
Water conservation is a priority, with all water sourced from the farm’s springs, used sparingly in the floating selection process. Hand-harvested cherries undergo meticulous selection, ensuring only the ripest ones are chosen.
The post-harvest journey involves a 48-hour pre-fermentation and a subsequent 46-48 hour depulped fermentation, utilizing natural juices without additional water. The slow drying process on raised beds for 14-18 days completes the meticulous process.
Beyond the farm, Diomer proudly owns and operates two outlets of Macadamia Coffee, serving the family’s coffee in Pitalito’s local market and city center. His wife has also learned his barista skills, adding a personal touch to every cup.
Looking to the future, Diomer hopes roasters will explore beyond the coveted lots, such as the pink bourbon honey, and appreciate the diverse offerings of Finca La Fuente, including standard varieties like washed Castillo or Caturra, each scoring 84 and 85 points.
Diomer with his father Don Álvaro
Email Us
info@beanscription.com