Delivery till
Saturday, the 28th of February 2026
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 Level
Strength
Variety
Arabica, Caturra
Process
Honey
Provenance
León Cortés Castro, Costa Rica
€22.19
In Stock
Who produces Angostura Espresso
Arleen & Maria Jimenez, Beneficio La Angostura & Bean Voyage
Arleen and Maria Jimenez are two sisters with a clear vision: to produce high-quality coffee and lead their family business into the future. With dedication and care, they have taken both the farm and the family’s processing station to the next level.
We are excited to welcome back Angostura Espresso, a smooth and sweet Honey-processed Caturra and our second purchase from Arleen and Maria Jimenez.
Transparenz
Our relationship with Arleen & Maria Jimenez and Beneficio La Angostura & Bean Voyage
€10.96
/kgThe price we pay Beneficio La Angostura & Bean Voyage for your coffee
Marketed through Bean Voyage. Direct import via Algrano
How Angostura Espresso is imported
2023
For how many years we have been working with Arleen & Maria Jimenez
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.
Brewing recommendation for Angostura Espresso
Chris recommends the following recipe for brewing Angostura Espresso 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.
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