COSTA RICA
SAN ANTONIO

High in the lush mountains of Costa Rica’s renowned Tarrazú region, Franklin Castillo is cultivating more than just coffee, he’s crafting a bold expression of innovation and tradition. With rich volcanic soils, elevations reaching up to 2,000 meters above sea level, and a microclimate ideal for slow cherry maturation, Tarrazú has long been celebrated for producing some of the country’s most complex and sought-after coffees.
Franklin Castillo represents a new generation of Costa Rican producers who are not only preserving the legacy of the land but pushing it forward through experimental methods and progressive processing techniques. His Super Natural process is a testament to that evolution.

Unlike traditional natural processing, Franklin’s approach begins with extended whole-cherry fermentation under low-oxygen (anaerobic or semi-anaerobic) conditions. This technique allows the natural sugars and mucilage to interact with native yeasts and bacteria in a controlled environment, significantly amplifying sweetness, fruit intensity, and aromatic complexity. After fermentation, the cherries are slow-dried on raised beds, allowing the beans to absorb even more of the fruit’s rich character before reaching their final state.
The result is a stunningly vibrant coffee with bold notes of maraschino cherry, cocoa, and honey, underpinned by a syrupy mouthfeel and bright, juicy acidity. It’s a layered, fruit-forward profile that maintains a surprising clarity and structure—hallmarks of Franklin’s attention to detail and the potential of Tarrazú’s high-altitude terroir.