Tastes
Apple,
Nuts &
Mandarine
Roast Level
Strength
Variety
Arabica, Caturra
Process
Natural
Provenance
León Cortés Castro, Costa Rica
Angostura Natural
by Arleen & Maria Jimenez from Beneficio La Angostura & Bean Voyage
Angostura Natural is an Arabica coffee of the Caturra variety from Costa Rica, processed as a natural by the sisters Arleen and Maria Jimenez at Beneficio La Angostura. With this processing method, the coffee cherries are slowly sun-dried over several weeks under constant supervision. This allows the coffee to develop a gentle, naturally sweet flavor profile with a full body. In the cup, we taste notes of apple, mandarin, and nuts.
We particularly recommend this coffee for fully automatic machines, French press, filter coffee makers, the AeroPress, and the stovetop espresso maker.
€12.49
In Stock
Delivery till
Thursday, the 12th of February 2026
Who produces Angostura Natural
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 Arleen & Maria Jimenez and Beneficio La Angostura & Bean Voyage
€12.96
/kgThe price we pay Beneficio La Angostura & Bean Voyage for your coffee
Marketed through Bean Voyage. Direct import via Algrano
How Angostura Natural is imported
2024
For how many years we have been working with Arleen & Maria Jimenez
About Angostura Natural
Costa Rica is renowned for its honey and natural processed coffees, both of which are significantly less water-intensive than the washed process. While Arleen Jimenez at Beneficio La Angostura primarily specializes in honey processed coffees, she also produces carefully selected natural processed microlots. For these microlots, the coffee cherries are first floated to remove defects, then slowly sun-dried in solar dryers. These dryers provide a consistent, controlled drying environment while protecting the coffee from rain, resulting in smooth flavor profiles.The result is a sweet and soft coffee that is easy drinking and crowd pleasing.
Brewing recommendation for Angostura Natural
Anabel recommends the following recipe for brewing Angostura Natural with a Moka Pot
For a 4-cup espresso maker: fill the basket with 18-20g coffee (medium-fine grind size), and the lower chamber with 200g boiling water just below the level of the pressure release valve. Place over your heat source. Once the coffee starts to trickle from the spout, turn the heat source to the lowest level. When the coffee starts to sputter, remove from heat and run cold tap water over the bottom chamber. Brew time: 2 minutes 30 seconds - 3 minutes
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.