La Angostura, situated in Costa Rica’s celebrated Tarrazú region, is a family-operated farm led by sisters Arleen (Meli) and Maria Jimenes alongside their father, Don Mario. Known for its dedication to quality, the farm cultivates Caturra coffee at an altitude of 1700–2000 masl using the Black Honey process. This year’s harvest boasts tasting notes of pistachio, genmaicha, and tangerine, delivering a refined and vibrant flavor profile that reflects the family’s craftsmanship and passion for coffee.