Tarrazú · Los Santos · Poás · Costa Rica

High-grown coffee,from the mountain to your cup.

Kapö is specialty coffee grown between 1,200 and 1,800 meters above sea level in the mountains of Tarrazú and Poás. 100% Arabica beans, hand-picked cherry by cherry, washed or Red Honey processed to bring out the sweetness that altitude gives.

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Person smiling with a freshly poured cup of Café Kapö

Mundo Novo

Natural cross of Bourbon × Typica

A variety born in Brazil from the natural cross between Bourbon and Typica, known for its vigour and for the complexity it reaches when grown at altitude. In Tarrazú it expresses an elegant, sweet and balanced cup, thanks to the climate and the richness of the volcanic soils.

General information

Origin: Tarrazú, Costa Rica
Region: Los Santos
Altitude: 1,800 masl
Process: Washed or Red Honey
Drying: African beds / patio
Harvest: 2025–2026
Format: Roasted, whole bean or ground

Sensory profile

Fragrance

Honey, caramel, chocolate, ripe fruit

Flavour

Sweet, milk chocolate, panela, red fruits

Acidity

Bright citric, balanced

Body

Medium-high, silky

Aftertaste

Long, clean and sweet

Aroma and flavour

Honey
Caramel
Milk chocolate
Panela
Ripe fruit
Red fruits

In the cup

Bright, balanced citric acidity, medium-high silky body, and a long, clean, sweet aftertaste.

Sustainability

🌱 NAMA Coffee program
🏆 Blue Ecological Flag
🌳 Agroforestry systems
💧 Responsible water use
♻️ Continuous improvement

Traceability

Family farm in Los Santos, Tarrazú. Hand-picked cherry by cherry, selective sorting and full traceability from farm to cup, in limited lots.

Geisha

Ethiopian variety with unmistakable floral aroma

Originally from the Gesha mountains in Ethiopia, Geisha reached Costa Rica in the 1950s, at CATIE, and from here went on to Panama, where it became the most sought-after specialty coffee variety. Grown in Poás at 1,200 masl, it develops an extraordinary cup: sweetness of caramel and honey, bright citric acidity, creamy body, and a juicy, clean cup, scored 88 points by iCafé.

General information

Origin: Poás, Costa Rica
Altitude: 1,200 masl
Drying: African beds
Harvest: 2025–2026
Total score (iCafé): 88 points
Moisture: 8.90%

Sensory profile

Fragrance and aroma

Sweet, caramel, honey, seeds, nuts, brown sugar, tapa dulce, orange coffee flower

Flavor

Juicy cup with sweet lemon

Aftertaste

Clean, very good roast

Acidity

Citric, bright

Body

Creamy

Uniformity

10 out of 10 in the report

Balance

8 out of 10 in the report

Sweetness

10 out of 10 in the report

Clean cup

10 out of 10 in the report

Cupper's score

8 out of 10 in the report

Total score

88 out of 100 points (iCafé)

Aroma and flavor

Caramel
Honey
Seeds
Nuts
Brown sugar
Tapa dulce (raw cane sugar)
Orange coffee flower
Sweet lemon

In the cup

Sweet fragrance and aroma with notes of caramel, honey, seeds, nuts, brown sugar, tapa dulce and orange coffee flower; bright citric acidity, creamy body and a juicy cup with sweet lemon, clean and with a very good roast.

iCafé cupping report, 25/26 harvest — Edras Vega González, cupper.