El Higuerón Reposado

Get to know this coffee in detail

In the Chirripó region of Costa Rica, José Alvarado and his family grow coffee at high altitudes, between 1,800 and 2,000 metres, on their farm El Higuerón.

After inheriting the land from his grandfather, José decided to take a leap in quality by founding the Imperio Rojo micromill, where he carefully oversees every stage of production.

From this farm comes a very special lot: El Higuerón Reposado, made from the Red Catuai variety.

Its uniqueness lies in the “reposado washed” process, a technique that combines the cleanliness of the traditional washed method with an additional resting period (fermentation in cherry), enhancing the coffee’s aromatic complexity and natural sweetness.

The result is an enveloping cup with a silky texture and a flavour profile reminiscent of ripe cherimoya, fresh fig and chocolate. A beautiful balance of tropical freshness and indulgent depth.

Meet the producer

The Higuerón Reposado: tradition and excellence from the heights of Chirripó

On the slopes of Mount Chirripó, the highest peak in Costa Rica, grows one of the country’s most emblematic coffees: El Higuerón Reposado — a coffee that blends family history, tradition, and deep respect for the land.

Its producer, José Alvarado, together with his wife Karla, is among the pioneers of specialty coffee in Rivas, a region now internationally recognised for its outstanding quality. When they began, the landscape looked very different: coffee cherry prices were low, and farming in general was facing hard times. Yet José and Karla placed their bets on a dream — to plant, grow, and process their own coffee — at a time when the micro mill movement was only just beginning in Costa Rica.

That bold decision, filled with risk and determination, would eventually blossom into Imperio Rojo, a family-run mill and farm that today stands as a symbol of quality, consistency, and commitment. What began as a passion project has become, over time, a cornerstone of Costa Rican specialty coffee.

El Higueronal farm: the heart of the project

The lot known as El Higuerón Reposado comes from El Higueronal, the very first plantation that José and Karla established with their own hands. This gives it deep sentimental value. The Alvarado family tends this land with special care, always prioritising quality over quantity and harmony with nature over speed or volume.

Situated between 1,800 and 2,000 metres above sea level, the farm enjoys an ideal microclimate for coffee cultivation. The Red Catuai variety thrives here in rich, virgin soils nourished by the mist descending from Mount Chirripó — and, of course, by the care and dedication of the Alvarado family.

A process defined by rest and precision

The reposado washed process, from which this coffee takes its name, reflects José and Karla’s philosophy: patience, control, and respect for every stage. It begins with the meticulous selection of fully ripe cherries. Once picked, the cherries rest overnight before being pulped the following morning and mechanically stripped of their mucilage.

The coffee, now in parchment, is then transferred to raised drying beds where it dries slowly for 10 to 12 days, turned frequently to ensure even dehydration. This resting period before pulping, combined with careful drying, plays a key role in achieving the clean, balanced, and sweet flavour profile that defines this lot.

Total control and uncompromising quality

One of Imperio Rojo’s greatest achievements has been investing in its own dry mill, allowing the family to control every stage of production from start to finish. Here, the coffee is hulled, size-graded, density-sorted, and colour-sorted — all on site — ensuring full traceability and consistency.

This level of control not only guarantees exceptional quality but also reflects the evolution of a family that has mastered every step of coffee production, from planting to exporting.

A flavour profile that tells a story

The result is a coffee that truly speaks for itself. El Higuerón Reposado offers a balanced and sweet cup with notes of cherimoya and fig, a chocolate base, and a creamy body that lingers on the palate. Each sip expresses the care and devotion behind its production, as well as the natural richness of Chirripó’s mountains.

This coffee is not only a technical achievement but also a reflection of Costa Rican spirit — family work, respect for nature, and a love for detail. In every cup of El Higuerón Reposado, you can taste a story of perseverance, deep roots, and passion for doing things the right way.