Costa Rica Origin Trip 2023 - Part 2

“You Are Home” Continued…

We started day three with a trip to El Instituto del Cafe, or ICAFE, one of the most organized and prestigious coffee associations in Central America. Every coffee farmer and producer is registered through ICAFE to keep track of all exporting coffee, provide growing techniques, and ensure farmers are being paid the best they can be. The institute is funded by a small export tax on all the coffee, with the majority of each dollar sold returning to the farmer. Through ICAFE, Costa Rica produces 1.8 million bags of green coffee per year from 93,000 hectares of coffee producing land.

ICAFE is like informational Disneyland for coffee people with their experimental farms and lab research. They turn discarded cherries into “pulp pellets” that they can burn as fuel for equipment, they run tests on soil samples and plant pathology, experiment with different levels of shade coverage, and grow rare varieties all so they can communicate the best practices back to farmers. We got to tour their labs to watch soil analysis and seed sampling in action, and viewed their seed bank where we learned they provide seeds with a germination rate of 80%, which is an incredible statistic for farmers.

We walked their experimental farm with their head farmer, learning about practices along the way. Again we were met with what a farm looks like after harvest, but this farm put into perspective how many years it actually takes to have a cherry producing farm, with trees 3-9 years old. Coffee farming is an investment in your patience and dedication to extremely hard work. We discussed tree pruning practices, saw how the fungus “coffee rust” affects the whole operation of the plant, and learned how important rain is for cherry production. The plants need a few weeks of heavy rain for the flowers to open up, but then the rain must promptly stop after they bloom, or else the flowers fall off the plant and won’t produce cherries. Though most of the trees were bare, they told us there was a section of the farm where they had a water leak, thus mimicking a heavy rainfall, so we got to see some beautiful white coffee flowers in bloom.

ICAFE solidified that Costa Rica takes care of their people. We learned that their government provides health insurance and child care to not only Costa Rican farmers and harvesters, but also for those traveling for harvest from other countries like Panama and Nicaragua, who make up 80% of their harvesters. They also have a gender policy in place for women producers to ensure their safety and equal pay. I found myself quite emotional in their presentation room learning about all the steps they take to provide a high quality of life for farmers and their families in all fields of agriculture across Costa Rica. It’s such a supportive and educational environment, they want all their farmers to succeed happily. Writing this section, I am still so inspired by all they do for Costa Rican coffee farming at ICAFE. This place stole a piece of my heart forever. 3 Cheers for ICAFE!


After ICAFE we went to lunch and were set free to roam San Jose in the afternoon. Our hotel was within walking distance to a big park, and three of us decided to go for a stroll before dinner. We walked through the park with the sun setting, changing the sky from bright blue, to purples and pinks, and finally dark. Again I was hit with the overwhelming feeling of I love it here, from the giant trees with air plants, to bird watching, to couples resting on their picnic blankets, and the amount of runners, skaters, and activity in the park. Maybe it’s the constant close to 12 hours of sunlight that provides a more fulfilling routine, maybe it’s the good coffee, good people, and good lifestyles that makes Costa seem like the happiest place in the world. All I know is my first time exploring this amazing country was spent giddy and caffeinated with a smile ear to ear, and I cannot wait to go back.

The last day was so bittersweet. Knowing it was all coming to an end soon while still trying to absorb as much information and sunshine as possible. We started at Oxcart Coffee, which is Cafe Imports’ office for Latin America, located in the Central Valley of Costa Rica. Beautiful, vibrant murals painted on the walls, the back doors opened to a sunny courtyard, lattes being made for each of us before the presentation. I was finally convinced that I was home. It felt like our group had known each other our whole lives, just comfortable, happy, and all there for the same reason– the love of coffee.

One of our amazing trip leaders Adriana, or “Mom” as I called her, gave us a history lesson of Costa Rican coffee, as well as the origin story of Cafe Imports and the importance of Oxcart Coffee in Costa. Adriana not only works at Oxcart, but is the logistics behind all of the exported coffee from Costa Rica for Cafe Imports. Coming from a coffee producing family, it’s literally in her blood. I bow down to all of her hard work and coffee knowledge.

We were joined by Steven Vargas from Don Sabino, and got to cup the coffee we chose while we were touring his farm. The Cafe Imports crew and a group member who roasts for a company in the Netherlands, roasted this coffee the night before on their sample roasters, as the main roaster experienced some technical difficulties. They were all a little nervous going into the cupping, with fingers crossed that they did Steven’s coffee justice. From picking the green coffee, to smelling it freshly ground and brewed, the anticipation grew with each cupping step before we could finally slurp. This coffee, and I’m not exaggerating, is the best coffee I have ever had. Juicy, bright, melons, cherry, perfectly balanced, and did I mention juicy? You can ask anyone on my trip, we all concur. By the end of the cupping we were slurping grounds just for one more taste. Not only that, we got to look Steven in the eyes, finally understanding the magnitude of what this moment meant for everyone, and thanked him for producing such an amazing coffee. It was an experience at the source I will never forget; the cherry on top of my trip.

We headed to the Specialty Coffee Association of Costa Rica that was opened in 1993 by local producers, roasters and exporters. This association also focuses on high quality coffee and high quality of life for farmers. They provide educational programs from cultivation to cupping, while focusing on quality over quantity. The small country of Costa Rica produces <1% of all the coffee in the world, and SCA.CR uses that to their advantage by finding niche markets and promoting their specialty coffees. They host a “Cup Of Excellence” event, where green coffee buyers and roasters cup, score, and bid on coffees they want to bring home. This event is very important for producers, establishing relationships between farmers and buyers, while the bidding auction ramps up the price per pound higher than what they would typically get for it. It incentivizes farmers to educate themselves on good farming practices and to produce high quality, specialty coffees.


Before SCA.CR, we stopped for lunch, and Steven was able to join us which made it even better. With some help, I told him that I’d love to come back to harvest, and he replied “Anytime, this is your home”. Dreams really do come true, and I hope I can one day live up to the quality standards that Steven upholds.

It was starting to settle in at lunch that this was our last meal all together. If I could go back in time, I would’ve made that lunch last all day. Cheesy chicharróns were passed around the table, margaritas were ordered, and my first authentic elote was absolutely delicious. But more importantly, I looked around the table at all the incredible people I was with for the last three days and knew that I had made friends for life. I was blessed with the best group of people on this trip; everyone was so kind and inclusive, and brought something unique to our group. I am still inspired by every person I met and I know that there will be a time when our paths cross again.

photo credit - Cafe Imports

We ended the day with going to the Mercado Central, a never ending maze of vendors selling anything you can think of, from delicious ice cream treats to trinkets, spices, herbs, fabric, and live animals. We bobbed and weaved our way around, getting some goodies to bring back home. After that it was time to part ways; I had a red eye back to the States that I had to pack and mentally prepare for. Hugs and some merch were exchanged, as well as sincere words of appreciation I have for my new friends. I was not ready to leave and I still don’t think I’ve fully returned, still living in a daydream over all I got to experience. As stated earlier, this is just the beginning, and I’m beyond excited to see where the coffee world will take me.

A huge thank you to Cafe Imports and my supportive team at Evans Brothers for making this all happen. I will hold this experience close to my heart forever.

Posted on April 30, 2023 .

Costa Rica Origin Trip 2023 - Part 1

“You Are Home”

Hello! This is Alani Strang, and I’m the Executive Assistant and Social Media Director for Evans Brothers Coffee. I had the amazing opportunity of traveling to Costa Rica for a Coffee 101 trip hosted by our partners at Cafe Imports. This trip included a group of 11 eager coffee people and four jam-packed days of bus rides to different farms, cooperatives, and associations, all organized by Oxcart Coffee, Cafe Imports’ Costa Rica office. Each day revolved around our education of Costa Rican coffee farming. From history lessons and Micromill machinery tours, to farm walks and cuppings, we were immersed in the farming lifestyle, and learned just how much hard work goes into enjoying a cup of coffee.

Having a passion for farming, I’d been dreaming of a trip like this since my early days at Evans Brothers, just hoping for the day I could see coffee farming with my own eyes. I am forever grateful I get to work for a company that promotes and encourages their employees to follow their passions; I’m even luckier that mine go hand in hand with my job. Getting to experience the life of a coffee farmer opened my eyes even more to the world that is coffee. And it’s only the beginning!

The most common theme I discovered is that Costa Rica is a country that truly cares about their people and their history of coffee farming. They take great pride in providing a higher quality of life for farmers and even harvesters that travel from neighboring countries. The people are kind, genuine, and inviting, and appreciate us learning about their lives as much as we appreciate their dedication to the livelihood of producing delicious coffee. “This is your home” was said by every farmer we visited, and not once did it feel insincere.

On our first day we were shuttled bright and early to our first destination, Cerro San Luis, a multi generational farm owned and operated by two siblings and their spouses in the West Valley. We arrived at their house and mill, where we were put in the back of their big red dump truck and driven up and down the bumpy dirt road to the farm. I remember thinking “you’re really experiencing it now Alani” as we ducked under trees and vice gripped the edge of the truck to stay standing.

This farm was beautiful! Blue skies and 80 degrees, tucked up in the mountains and bordering a national forest, the coffee plants traced the steep hillside. We walked the winding road of the farm while learning about their growing practices, like how the banana trees accompany the rows of coffee plants to help with nitrogen production in the soil. Although the timing of our trip just missed harvest season, I still got to see some trees with cherries ranging in all the colors of red, yellow, and green. Before touring their mill, (which all takes place on the land behind their houses) we enjoyed fresh fruit and cold water from the farmers, a necessary break for those coming from the wintery north. We walked through the wet-mill, saw their drying processes, and learned about a new coffee variety growing right outside their front door that is naturally and slightly decaffeinated. At the end we exchanged our sincerest gratitudes and were back on the bus to head to lunch.

Our next stop was Cooperlibertad, the largest cooperative in the Central Valley. Cooperlibertad was developed in 1961 after years of large, profit focused coffee businesses dominated the market in Costa Rica. They focus on not only the quality of coffee they produce, but also provide education resources for farmers, farming assistance, and making sure the farmers are getting paid what they deserve. The cooperative now collects coffee from 2500 hectares (6,177 acres) from their own lands and 500 independent producers. In their first year they helped farmers produce 100 bags of coffee. Today they are up to 1,000 bags a year; a huge achievement for the cooperative.

We toured their facility, scaling the rebar scaffolding while admiring the big processing machinery. It was such a contrast to the mill we saw earlier in the day. Machines running so loud you can barely hear what’s going on, huge drying chambers, fermentation tanks, and a warehouse with bags of coffee as far as the eye can see. This tour finally put into perspective the amount of hard work that goes into these cooperatives, from receiving and sorting cherries, to the workers who routinely check on the giant machinery to make sure it’s all working properly, all while producing quality coffee and providing a higher quality of life for farmers.

At the end of the tour we had our first cupping of the trip with the two managers of the Co-Op. I’m not the most avid coffee drinker believe it or not, but cupping the coffees you are learning about, at the place they’re produced, and with the people who put in the work is a totally different experience than cupping back home. My appreciation for it all grew with each sip.

The second day started with a visit to the Las Lajas Micromill, a farm and mill that gives me heart eyes and butterflies. We were given a tour by owner Francisca Cachon, the pioneer of producing Natural and Honey coffees in Costa Rica. Back in 2008 when Costa Rica was only producing Washed coffees, the area experienced an earthquake that took out their electricity and water, both necessary ingredients of a wet-mill’s operation. Before shutting down and letting the harvest go to waste, Francisca quickly took to her knowledge of African processed coffees, rerouted the entire operation, and Las Lajas became the first micromill to produce Naturals and Honeys. Talk about true dedication to your livelihood. “Innovar es nuestra pasion” or “innovating is our passion” is the Las Lajas motto. 

Las Lajas comprises a few hundred hectares of lush, rolling hills, split into a few different fincas, or farms, to keep better track of what coffee is coming from where. Every part of their immaculate facility was painted in bright greens and yellows, the rows of coffee drying in the hyperbolic dryer (greenhouse) were perfectly organized, and the cupping room overlooked a stunning valley vista. Again we were met with perfect blue skies and sunshine, and as we walked down a steep road to their new drying area, a guy in my group asked “Are we in heaven?” and the simple answer was “Yes.”

We cupped some fantastic coffees with Francisca and with the help of my Spanish speaking group members, I got to tell her that Evans Brothers is a Good Food Awards Finalist for one of the most prestigious awards in specialty coffee in the US, with her coffee! To see her face light up with excitement is something I will never forget. We couldn’t roast good coffee without all of her hard work. It’s a symbiotic relationship, and my heart exploded with pride getting to thank her for what she does for the coffee world.

Our next stop was the Don Sabino Micromill, a farm I’d been most excited about visiting on the trip. Owner Steven Vargas is a 5th generation farmer and one of the first producers in Costa Rica to sell his coffee through Cafe Imports, and in turn, Evans Brothers was one of the first companies to purchase his coffee. The micromill is in a residential neighborhood with drying beds terracing the hill below their home, and until the recent building of a warehouse, Steven and his family would rest their coffee in their living room. They live and breathe coffee, and you can feel it. The uniformity of Steven’s coffee is off the charts, as all picking and sorting of the cherries is done by hand with the same harvesters returning to his farm every year.

While touring the warehouse of resting coffee, we got to pick out a coffee to cup with Steven later in the week, which was an awesome, hands on experience right at the source. I also had a chance to express to Steven how much we love his coffee at Evans Brothers, and once name dropping Rick and Randy, I was met with the biggest hug and words of deep appreciation. It was a big full circle moment being in the presence of someone I’ve looked up to in the coffee world for years. I received a message from Steven later in the day that got me teary eyed.

“Thank you for coming and being here at Don Sabino, it is a pleasure to have you here. I remember many beautiful moments since I met the Evans Brothers. Rick and Randy, you were my first friends and clients and will always be my first friends and clients. What an honor to have you here, welcome, this is your home.”

Thanks for reading! Stay tuned for Part 2, coming soon!

Want to learn more about Washed, Natural, and Honey Process? Follow the link to Cafe Imports’ site and watch their super informative videos! https://www.cafeimports.com/north-america/processes

Posted on March 23, 2023 .

A taste of Colombia!

We (Cora and Amanda) just returned from the 8th annual Colombia Best Cup! This is a competition hosted by our partners Cafe Imports and Banexport in an effort to source some of the most unique and beautiful coffees Colombia has to offer and reward those producers with high prices for their coffees. Through this program we’ve been able to offer some amazing Colombian coffees while developing long term relationships with producers, including producer Maria Carmenza Calpa, whose coffee we’ve been buying for the last 4 years.

Evans Brothers has participated in Colombia Best Cup many times. When trying to squeeze more details out of Rick and Randy, they both could only describe Best Cup as “absolutely amazing!” Minimal spoilers were given besides that we would overindulge in great coffee and​​ maybe a bit too much aguardiente (a black licorice liquor that is way too easy to drink on a chiva bus.) With spirits high, we embarked on quite the coffee experience!

Of the 1,200 coffees submitted for the competition, we were given the opportunity to cup and meet the producers of the top 30 coffees! *Sip n’ Slurp* was the anthem for the next few days. We scored each coffee to help rank them from the top 30 to the top 15 - Was it fruity? Floral? Acidic? Bitter? Balanced? Notes of jasmine? Sweet caramel praline? This process was one of our favorites! There’s nothing like tasting in complete sip n slurp silence to then 30 minutes later shout your tasting notes and score in front of 20 other roasters and coffee professionals! They used a spreadsheet to combine the scores from all seven roasters and the Cafe Imports sensory team, ranking each lot and giving us insight into what 15 coffees to expect at auction the next day!

The morning of the the Auction was filled with a lot of excitement. We compared our tasting notes, score sheets and lot sizes, trying to narrow down which lots we were going to bid on. The auction was in the city center of Popayan; an open outdoor space with benches and a stage lit with traditional Colombian colors, a crowd full of roasters, producers, locals, dancers, musicians, as well as seemingly endless amounts of aquardiente. With our energy high, we narrowed it down to 3 lots we were interested in, with the budget to bring home one. The lots were #13, #9, and #3, with #3 being the clear favorite! As lots #13 & #9 were bid away from us, we knew at this point we we’re all in for 3 (which was what Cora had been hoping for the whole time!) As bidding began on lot number 3, there was a blur of raised paddles, high pitched whistles, clapping, cheering, and multiple roasters competing for the highest bid; the price drove up too quick and soon we had gone over budget! At this point our only opportunity to secure this lot was to run across to the competing Roaster, Sagebrush Coffee, and ask to share the lot. He agreed! We were able to purchase 2 bags of this coffee, our favorite from the whole week! This Third place coffee was produced by Edwin Fidel Ortiz - a 34 year old 2nd generation farmer. It has tasting notes of black tea, honeydew melon, peach rings with a bright, sparkling lemon acidity!

Edwin Fidel Ortiz on his farm Bella Luz

These Best Cup submissions start at the farm. A coffee plant is unique in that it is very sensitive to its’ environment. The soil, shade, elevation, compost, rain, and many other environmental factors all affect the quantity and quality of the harvest. Once the cherries are ripe (a beautiful red, yellow or purple hue) the producer hand-picks each individual cherry, one at a time. Due to the recent climate change in Colombia, they have been experiencing wet and cold weather patterns (La Niña) for the past three years. Instead of having distinct harvest seasons, the coffee cherries are continually ripening throughout the year, making picking much more challenging as there will be ripe and unripe cherries in the same cluster (pictured below.) Once picked these cherries are washed, processed, dried on raised beds and delivered in parchment to Banexport. From there this bean will be sample roasted and cupped multiple times to be ranked for Colombia Best Cup to see who will make it in the top 30.

In the end, the amount of hands it takes to produce a single bag (154lbs) of coffee is one that goes unnoticed, and far underappreciated in our day-to-day. These small producers are the backbone of the coffee industry in Colombia and the future of specialty coffee. Between rapid climate change, coffee leaf rust, and pressure from cartels to grow coco plants as well as low coffee prices for producers, you can imagine how difficult it is to convince young people to chose to stay in the coffee industry. It was impressive and exciting to see many young producers in the top 30!

Banexport’s dedication to producer’s success is a unique and heart-warming approach. Banexport works to support these farmers by offering expert advice on soil management, improving infrastructure, dialing in drying processes, and exploring new practices in order produce the best quality coffees in Colombia. Through this support and their partnership with Cafe Imports, Banexport is working towards a sustainable future for specialty coffee in Colombia that emphasizes the long-term relationship between roasters and producers.

Posted on December 7, 2022 .

Colombia Best Cup 2019

Hey everybody, Daniel here! I had the opportunity to visit Colombia at the end of September to help judge the Colombia Best Cup competiton. The competition is put on annually by US-based Cafe Imports and Banexport, an incredible Colombian specialty coffee exporter. A group of roasters, importers, and baristas gather to spend almost a week tasting & scoring coffee, and it culminates in a live auction of the top scoring coffees.

The purpose of the competition is to highlight the hard work of the producers and get them more money for their quality coffee! An incredible amount of work goes into this, and it’s honestly an honor to see it first-hand. It is incredible to see the impact this competition has on people’s lives, and it truly speaks to the passion and care that CI & Banexport have for the coffee producing partners they work with.

Through this competition, I was able to book a few coffees that are just coming in, so keep your eyes open!

The first two we’re rolling out are from Top 15 producer Luis Alfonso Chocue Mensa (SO good!), and a Gesha variety from FUDAM, a group of smallholder farms who continue to produce excellent coffee!

Credit to MAFLA Photo for most of these pictures!

Over the week, we tasted & discussed coffees, visited farms & mills, and learned a TON about coffee production.

We had a dinner with the top 30 producers, and everybody got up to say hi and give a little speech. It was so fun to hear from and to meet so many passionate people! I got to meet Maria Calpa, whose micro-lot we purchased in last year’s Best Cup auction (one of my favorite coffees from the last year). We were able to buy more of her coffee this year as well, and we’re very excited to get that on the shelf! She and her family put in a ton of work to produce an amazing coffee, and it was a wonderful experience to thank her in person. Keep your eyes open for Finca El Ajisito, I think you’ll love it.

The live auction was intense! It’s hard to describe the experience, but it was a wild emotional ride for sure. High energy, both competitive & supportive, and a very unique experience to share with an amazing group of people.

In short, it was epic, the coffee was great, and I have a lot of new friends because of it!

Posted on January 5, 2020 .

Cora The Explorer - Takes on El Salvador

“How was El Salvador?” “What was your favorite part about your trip?” Upon arriving back to work I was bombarded with these questions about my trip. It’s really hard to pinpoint my favorite part about the trip. I can of course tell you all my highlights, I can tell you all about coffee and what I learned, but thats not entirely me. Yes, I love coffee. But I don't live, breath, sleep it. However, the Menendez Family & their farm workers surely do. It’s the passion of these people  everything they do is for the good off their coffee plants, workers, & their surrounding community. They are truly amazing people, with such compassion & love for the business they have created for themselves. Nothing brought the farmers more joy than to see my reaction tasting their coffee and loving the heck out of it. 

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In the Rostery I heard owner Randy Evans talking about El Salvador, and how he was sending one of our wholesale accounts & our manager to pick some coffees out, I sly-dogged & asserted myself into this conversation that was not directed at me (as I do a lot of the time). I realized I am amazing at convincing people to let me do things. By the end of the week this gal was officially booked and going to El Salvador. 

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Going up to the farm I was very appreciative we drove. It was a trek and a half. A small fraction of me wish they had made us walk up one day, just to really appreciate how much the Farm workers walk in a day, but I was equally as relieved when we were consistent with the truck transportation. When arriving to the main mill I was confused. I know a bit about coffee, but when someone tells you about a subject, vs. when you physically see something you have a better understanding visually (obviously.) The process of coffee blew my mind. For real.

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We were lucky enough to visit the farm during prime harvest season. Im not just talking about prime coffee harvesting season either, Im talking about food seasons. Oh my goodness the food - pupusas, pastelitos, beans?!? Who knew beans could taste so amazing, they did. But, prime harvest time. We were able to go through the entire process of coffee production. We picked cherries one day, “we” as in everyone but me, I was busy picking the wild raspberries with Carlitos, they tasted like a mix between raspberries, strawberries, and sangria, seriously delicious. We then hauled our bag of cherries to the Wet Mill. The crew takes truck loads of the cherries and drops them into the washing station, from there the process begins. A hose of recycled water comes through and constantly washes the cherries through the de-pulping. The cherries start at the top, get a nice turbo blast of water to send them down the way, from there they are placed into a bladed system that removes the outer layer & de-pulps it. It is then sent through cylinders that shake the cherries and remove yet again any layer that has still managed to stick on. Its than carried through the demucilage system and the sticky layer is removed. Removing all of the cherry prior to drying allows the flavors of the bean to open up without restricting their taste profile. The beans are carried up a rotating cylinder and put into a silo awaiting their ride to the patio where they will be turned for hours until the humidity reaches 12%.

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Side-note: shout out to ALL the workers at the Menendez Farm, these workers are the most welcoming, smiling, & hardworking individuals. I made the effort to try & learn as many names as I could, they were appreciative of my efforts. The work they endure is incredibly labor intensive. Miles upon miles of walking, carrying 100 pound cherry sacks, 95+ degrees weather, very repetitive work, yet they always had a smile to share passing by. As the beans reach their ideal humidity point, they are covered with burlap bags for the night to ensure that they will stay at that level. The next morning they are placed onto raised beds & sorted looking for any defective beans (this process can take days!) Unfortunately the only process I wasn't able to see was the final sort process in the mill, along with the bagging, stamping, and final steps in putting the green coffee beans into their burlap bags, and preparing for ship outs. This is a direct relationship trade farm, which means the farmers + producers manage and maintain all importing & exporting, there’s no middle man. The Menendez Family receives all the profits from the coffee they harvested, this also benefits to maintain a living compensation for their workers. We hope you enjoy the coffee as much as we do. We carefully chose 2 coffees out of 47, and are excited to introduce these fresh crops into our Sandpoint & Coeur d’Alene cafes. | Blog written by Cora Murray |

Top of Menendez Farm - Las Delicias 1700M

Top of Menendez Farm - Las Delicias 1700M

Posted on May 14, 2019 .