Half Baked Jake – Costa Rica Filter Coffee

Half Baked Jake drifted back in.

This time he’s landed in Costa Rica — with a naturally processed Villa Sarchí from Mario Barquero and his family at Finca El Refugio.

Sweet, fruity and jammy, with candied apricot and a floral hibiscus finish.

Roasted fresh in Ireland for filter brewing.

Tasting Notes

Candied Apricot • Hibiscus Tea • Jammy

Why This Costa Rica Coffee Hits Different

• Specialty Costa Rica coffee from Getsemaní, Heredia
• Grown by Mario Barquero at Finca El Refugio
• Villa Sarchí — a variety with its roots firmly in Costa Rica
• Natural processed for big fruit and sweetness
• Roasted in Ireland for filter coffee
• Ideal for V60, Aeropress and batch brew

The Coffee

• Farmer: Mario Barquero
• Farm: Finca El Refugio
• Region: Getsemaní, Heredia, Costa Rica
• Altitude: 2000 MASL
• Variety: Villa Sarchí
• Process: Natural
• Roasted for: Filter

Finca El Refugio

Finca El Refugio has been in the Barquero family since 1948, when the family bought the land and began growing coffee in an area where very little coffee was being produced at the time.

Today, the farm is in its fourth generation, with Mario Barquero and the family continuing to push quality while looking after the land around them.

Sitting on the volcanic slopes of Getsemaní in Heredia, the farm is surrounded by forest, birds and native wildlife — which is where El Refugio, “The Refuge,” gets its name.

Sustainability is part of how the farm operates rather than just something written on the bag. Coffee pulp is recycled into organic fertiliser, herbicides are avoided, and parts of the land are left to naturally regenerate.

Small farm. Serious coffee.

Villa Sarchí

This one is properly Costa Rican.

Villa Sarchí is a natural mutation of Bourbon first identified around the Costa Rican town of Sarchí.

The plant grows small and compact and is particularly well suited to Costa Rica’s high-altitude, windy growing conditions.

At El Refugio, it’s grown as a microlot and naturally processed to push the fruit and sweetness even further.

Natural Process Coffee

The coffee cherries are picked ripe and dried with the fruit still wrapped around the seed.

That extra time with the fruit brings out:

• Bigger fruit sweetness
• Jammy character
• More body
• Layers of ripe and dried fruit

Exactly Jake’s kind of process.

Minimal interference. Plenty going on.

In The Cup

• Candied Apricot → sticky, ripe stone-fruit sweetness
• Hibiscus Tea → bright, floral and gently tart
• Jammy → thick, juicy sweetness that hangs around

Bright without being sharp.

Fruity without going completely off the rails.

Half Baked Jake

Jake never really finished anything.

Always halfway there… halfway somewhere else.

Last time we found him drifting around Mexico.

Somehow he’s made it to Costa Rica.

Nobody knows how.

You’ll find him standing still, but somehow drifting —
like he forgot what he was doing, but it didn’t matter.

Things feel slower around him. Softer.

Not quite clear… but not confusing either.

Just… half baked.

Back in Rotation

Jake comes and goes.

This time he came back from Costa Rica.

Order Specialty Coffee Online in Ireland

Freshly roasted in Dublin and shipped nationwide.

Free shipping on orders over €35.

Half Baked Jake is back. Still drifting.