Angostura Espresso

by Arleen & Maria Jimenez from Beneficio La Angostura & Bean Voyage

Angostura Espresso is a Honey-processed Caturra from the sisters Arleen & Maria Jimenez, who operate their family-owned wet mill, Beneficio La Angostura, in Costa Rica. The term honey refers to the layer of pulp that remains on the coffee beans after the outer skin has been removed and during the drying process. This labor-intensive method often results in very sweet and smooth coffees. We taste peach, nougat, and cane sugar.

We recommend the coffee for espresso machines as well as for Moka Pot, Aeropress, French Press.

Taste notes

Peach,

Nougat &

Cane sugar

Roast profile

Intensity

Variety

Arabica, Caturra

Process

Honey

Provenance

León Cortés Castro, Costa Rica

Weight

Do you want whole beans or ground coffee?

€11.99

€47.96/kg

Includes 7% VAT

excludes Shipping

In stock

Delivery by

Wednesday, the 29th of October 2025

Get to know the producers

Arleen & Maria Jimenez, Beneficio La Angostura & Bean Voyage

Arleen and Maria Jimenez are two sisters whose passion for coffee has taken their family's farm and wet mill to the next level. Their father manages coffee production on Finca Mario Jimenez Gamboa, while the sisters oversee processing at Beneficio La Angostura. Their operations are located between 1700 and 1900 masl in the beautiful mountains of Tarrazu, Costa Rica. We are happy to welcome back Angostura Espresso – a smooth, sweet honey-processed Caturra – our second purchase from from Arleen and Maria Jimenez.

Our relationship with Beneficio La Angostura & Bean Voyage

€10.96

/kg

The price we pay Beneficio La Angostura & Bean Voyage for your coffee

Marketed through Bean Voyage. Direct import via Algrano

How the coffee is imported

2023

For how many years we have been working together

About Angostura Espresso

Angostura Espresso is Honey processed Catuaí produced by the sisters Arleen and Maria Jimenez. For this lot, the outer skin was removed from the coffee cherries but with most of the pulp still left on the coffee seed. The seeds are spread in a thin layer and after 3 days are arranged into a thicker layer to slow down the drying process. Over the next 12-15 days, the coffee beans are moved continuously to ensure even drying. Finally, the coffee is rested in bags for 2 months and then prepared for export..

Caturra is a natural mutation of the Bourbon variety. Originally discovered on a plantation in Minas Gerais, Brazil, the variety was introduced in Central America in the mid-1900s. It is valued for its high productivity, although it is quite susceptible to leaf rust.

A honey coffee can be yellow, white, red or black, depending on how much pulp remains after the outer skin of the coffee cherry has been removed. Arleen and Maria find great joy in experimenting with different variables, including the amount of pulp removed, drying times, and other factors.

Our brewing recommendation

Chris uses the following recipe to brew with the espresso machine :

A 24 to 26 second shot at a ratio of 18 g coffee grounds to 38 g espresso results in a syrup sweet cup with gentle acidity.

Beneficio La Angostura

León Cortés Castro, Costa Rica 1750 m a.s.l. Altitude

The 5-hectare Beneficio La Angostura and Finca Mario Jimenez Gamboa are located at 1,700 to 1,900 meters above sea level in Tarrazú, a mountainous region known for its high-quality coffee production. Surrounding peaks reach up to 3,000 masl. Against this picturesque backdrop, Arleen and Maria work tirelessly to ensure that their family business continues to operate sustainably. The two sisters are constantly continuing their education and their dedication to their craft is reflected in the quality of this honey-processed Caturra.