Drink Tacho’s Coffee

If given the opportunity to do commercial work in Costa Rica, it most certainly should be for a coffee factory. Since my travels over the last year here in central america, I’ve come to realize, Seattle has nothing on coffee (sorry Seattle). Here in Costa Rica you get the best, the freshest and the most natural, and you don’t even have to pay extra for it. Imagine….coffee cherries picked, sun dried, kissed with natural “honey” from the coffee bean fruit, roasted, brewed, enjoyed. That simple, nothing else. Cafe Lomas de Sabalito is no exception. And I promise, I’m not being biased, it’s some of the best that I’ve had here in Costa Rica. It’s tradition for most Tico’s to drink coffee in the morning and afternoon for ‘cafesito’, so, I’ve had A LOT of coffee, just sayin’. Oddly enough, you go just a little north to Nicaragua or slightly south to Panama, you might as well be on another planet when it comes to the coffee.

Tacho has a passion for coffee and you can see it when he talks about it. His factory is also very sustainable and earth friendly. His drier is fueled by a wood fire (imagine the touch of flavor that adds) and he uses the coffee bean peel to keep the fire burning hot. Nothing seems to go to waste. Tacho’s beans (in their unroasted state) are primarily shipped to Starbucks in the US and to Italy. His beans are top notch, maybe you’ve even had them in your kitchen. But, Costa Rica is the only place you will find Cafe Lomas de Sabalito from bean to cup because he only roasts on a small local level. Calling all coffee lovers, Costa Rica is where it’s at. Mmmmm coffee.





Drying fruit








Thanks Barbie! Mmmmm, it was delicious! :)

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