Alajuela · Medium-Light Roast · 1,300–1,445 MASL · Eco-Pulped, Sun-Dried · Caturra, Catuai (SHB, EP)
A straight razor only works if it's honed to a single, perfect edge — keen enough to pass clean, nothing dragging, nothing wasted. That's this cup, and the country behind it earns the name by law. In 1989, Costa Rica banned the cultivation of robusta outright. By statute, the entire nation grows 100% arabica. They chose to make less coffee at a higher standard rather than more at a lower one. That's honing the edge instead of dulling it for volume — the exact philosophy behind a straight razor over a disposable.
Grown in volcanic highlands beneath active volcanoes, slow-developed in cold mountain air to Strictly Hard Bean density, then finished with the honey process Costa Rica perfected — leaving precisely the right amount of fruit sugar on the bean before it dries. Too much turns it muddy. Too little turns it flat. Exactly right gives you both worlds at once.
Sweet apple and stone fruit lifting it. Brown sugar and brown spice grounding it. A bright, articulate body and a finish that closes clean — the taste equivalent of one perfect pass. If you've ever sat through the shop's ASMR playlist for that crisp, deliberate sound of a blade making one clean stroke, this is that, in a cup. Drink it black and listen to it.
Roasted in small batches after you order. Never before.
Want the whole story — the soil, the altitude, the science behind the cup? Read the full terroir breakdown deep dive.
