SIBORI is a micro roastery in Monteverde, Costa Rica.

Our aim is to make available to coffee lovers the most delicious artisan procesed and fresh roasted coffee from the highlands of Monteverde.

At SIBORI, we only use selected premium quality beans and the roasting is done with great care once the customer places the order, we do not store roasted coffee. That way we can guarantee the freshest and most delicious coffee possible.



History

Faced with the idea of offering a different alternative in terms of guided hikes in Monteverde, Orlando and an old friend of him decided to launch the night tour called Coffee'N Jungle, where visitors get information of the entire coffee process, from sowing to tasting. The idea turned out to be a success and for that reason they have received thousands of visitors over the last decade.

Most of visitors have been satisfied with the knowledge acquired and the experience of the Coffee Tour, but above all with the taste of the coffee. And many of these people write to Orlando from their homes to tell him that they miss the taste of the coffee they tried on the tour. And, in order to help all those people accomplish their desire to enjoy good coffee, he decided to launch his own specialty coffee brand, SIBORI.
Meet Orlando

Orlando Morun, founder.

My name is Orlando. I studied Ecological Tourism at the University of Costa Rica. Then, in 1999 I moved to a wonderful place called Monteverde, where, in addition to working as a naturalist guide for several years, I discovered the exciting world of quality coffee.

Being of a restless personality, I have developed, over these 20 years, several projects such as the Monteverde Morning Walk, a guided walk in the Cloud Forest. Now, my dream of having my own coffee roastery came true. This way I can offer to the costumers a delicious coffee I am proud of.








What makes our coffee so good?

Arabic 100%
Arabica produces more fragrant, sweet and smooth coffee, with fresh, fruity and floral notes, with a pleasant and balanced acidity.
Sun Dried
The main goal during coffee drying is to prevent the proliferation of micro organisms and the enzymatic activity that can deteriorate the grain during storage. Sun drying is an environmentally friendly method that slowly and gently lowers the humidity percentage from 60 to 12%, which guarantees the preservation of the coffee bean quality.
Fresh Roast
When you order online, your coffee is roasted fresh to order, especially for you. In the SIBORI company small batches of coffee are roasted every day so you can be sure that the product you receive directly from our hands will be the freshest and most delicious coffee of Monteverde.
Artisan Process
Artisan coffee proces involves hand picking, solar drying, meticulous selection, careful roasting and all this at origin. This way we assure our customers the most delicious premium coffee.
Highland Coffee
The altitude has a direct impact on the size, shape and flavor of the coffee you are going to consume. The main reason why the altitude influences the flavor is that a coffee that grows at a high altitude and is well cared for will produce a cup with greater acidity, it will be more aromatic and tasty. Our cofee is grown at 1300 to 1500 mt, what means highland coffee.
Specialty Coffee
The concept is simple: special geographic microclimates produce beans with unique flavor profiles, which is referred to a ‘specialty coffees.’

COFFEE PROCESS

The coffee beans from which we extract our daily drink are the seeds of a small, shiny berry, also known as “coffee cherry”. Inside each cherry there are usually two seeds. This means that, to prepare a cup of coffee, the first thing we must do after harvest is remove the seeds from the fruit.

Each coffee fruit is made up of different layers: the outer skin (pulp); mucilage, a sweet and sticky coating; a paper-like layer called parchment; and the silver film, a membrane that covers the two seeds. So, to get it we need to go through a process before drying the beans. This process is carried out in a "beneficio"  wich are small or large facilities, with the appropriate machines.

There are three ways in which coffee has been processed: washed (we call it 'Classic'), honey and natural.

Wash Process (Classic Coffee)

A washed coffee is a coffee from which the peel or pulp and the mucilage have been removed before drying begins. Only the parchment and the silver film remain.  The flavors that remain in a washed coffee are more acidic and a much lighter body.

Drying in this type of process generally takes around 7 days.

Honey Process

This process takes the name of honey not because it is made with honey or uses this ingredient at some point, but because of the caramelized texture that remains in the coffee beans.

In the honey process, part of the fruit is removed before drying (the skin and sometimes part of the mucilage) and the other part is removed afterwards (the rest of the mucilage and the other layers). Honey-processed coffees absorb those sugars contained in the mucilage. These "honeys" provide sweetness and balance to the coffee.  Honey processed coffees generally contain great sweetness and acidity balanced with fruity notes. The flavors are normally less intense than those of a natural, but their clarity and definition is much more noticeable and pronounced.

Drying in this type of process generally takes 15 to 20 days.

Natural Process

In natural coffee we dry the whole fruit, wich means that the skin, the pulp, and the musilage are removed after drying. Instead of taking the coffee out of its fruit, we leave it there. The natural process allows the coffee to absorb 100% of everything that the fruit has to give it.

Drying in this type of process generally takes 20 days, although depending on weather conditions, it could take up to four weeks.
Broadly speaking, this is the process:

First, the harvested cherries are classified and cleaned, to separate those that are not ripe or are damaged or affected by an insect.

This can be done by hand or also in washing channels, where the defective or green cherries float (due to their low density) and the ripe ones go to the bottom of the channel (due to their higher density).

The cherries are then laid out on drying patios (usually) or on mats or beds raised from the floor (African beds).  As the cherries dry, they must be moved so that they all dry equally.