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El Vendeval whole bean
El Vendeval whole bean with tasting notes
El Vendeval portrait
El Vendeval farmlevel photography
El Vendeval coffee tree

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El Vendaval

Costa Rica - HONDURAS

  • Roast Level

    4

    10

    Light roast
  • Origins
    Costa Rica

reviews:

Behind the cup

This balanced and smooth cup is a classic favorite that returns to our menu every year. We find juicy notes of pear rounded out by rich brown sugar and a light acidity reminiscent of lime leaf.

Brewing Suggestions

All of our coffees can be brewed in various ways, designed for your perfect morning. These recipes are our favorite ways to highlight Los Andes. Your brewing adventure starts here.

Verve's Coffee Department

Coffee Maker

  • Coffee 40 g
  • Grind Med
  • Water 560 g
  • Ratio 1:14
  • Time 4:30

V60

  • Coffee 20 g
  • Grind Med
  • Water 300 g
  • Ratio 1:15
  • Time 3:30

Chemex

  • Coffee 40 g
  • Grind Med/Coarse
  • Water 560 g
  • Ratio 1:14
  • Time 5:00

Farmlevel Story

Farmlevel Photography of El Vendeval

The Calderon family built their formidable Los Angeles micro-mill — among the original Micro-Mill Revolutionaries in the early 2000s — after leaving the Coopedota Cooperative. Before the Micro-Mill Revolution, farmers would deliver cherries to a centralized mill like Coopedota. By establishing their private micro-mills, farmers could take control of processing and marketing their coffees and direct relationships with buyers for the first time. 

The Calderon Family calls the beautiful town of Santa María in Dota, Tarrazú home, where they have an excellent infrastructure of farms. El Vendaval, one of their largest farms, sits high atop the peaks of Tarrazú with bursting trees filled with bright Red Catuai. These trees grow on steep hillsides, allowing for incredible soil complexity and plenty of sunlight for ample nutrition. 

Endless peaks and valleys in the Cordillera de Talamanca’s central area fill the landscape of Tarrazú. The mountain slopes are treacherous, but the final product is well worth the trouble as Tarrazú is widely considered one of the best places on earth to grow coffee.

Producer

Calderon Family

Cultivar

Catuai

Processing Method

Washed

Elevation

1900-2100 meters

Producer

Coffee producers have their own methods that can make coffee special. We will always highlight our producers, cooperatives, and washing stations to provide farmlevel traceability.

Cultivar

Each cultivar has its own flavor profile. Not only is the taste different, but the actual coffee plant is different. Even the shape of the bean will vary between cultivars.

Processing Method

Coffee processing is crucial to the taste in the cup. Processing is done by the producer during the drying process. Most of our coffees are washed, but we always call out natural, honey, and experimental processes.

Elevation

Most of our coffees come from high elevation farms. Different cultivars thrive under different environmental factors. The elevation is a huge part of how well certain coffees will grow.