We met Marvin Barrantes during our recent trip through Costa Rica, and seeing what he has built on such a small farm was genuinely inspiring. His operation covers only eight hectares, yet every detail reflects care, precision, and complete dedication to coffee. Marvin lives and breathes coffee. Every conversation, every part of the farm, and every processing decision shows how deeply invested he is in his craft.

One of the things that stood out most to us was his wet mill setup. It was easily one of the smartest and most efficient small farm systems we encountered during the trip. The design is incredibly simple: a compact pulper, gravity-fed movement, and a workflow that makes processing clean, practical, and consistent without unnecessary complexity. Marvin has created a system that feels intuitive, efficient, and perfectly adapted to the scale of his farm.

He has also made major investments in his drying infrastructure, with carefully built raised beds and greenhouses that are exceptionally clean and organized. Everything on the farm feels intentional and well
maintained, creating the ideal environment for producing high-quality coffees.

For his Black Honey process, the cherries are hand-picked and depulped without water. The coffee is then transferred directly onto raised African beds in thick layers inside the greenhouse. During the first three days, the coffee remains untouched while fermentation develops and a brittle crust forms around the parchment and mucilage. After this stage, the crust is broken apart and the coffee is turned regularly as it slowly dries over the next 12 to 14 days. This careful drying approach helps develop a cup profile with depth, sweetness, and balance while maintaining clarity and structure.