Cristian Álvarez represents the fourth generation of his family to
carry forward the legacy of El Rodeo, a farm with a long
agricultural tradition. Although he officially became the owner
only four years ago, his connection to the land began in
childhood, accompanying his father, Olman Ureña, and learning
the craft of coffee production by his side. Today, Olman remains
actively involved in the daily operations, continuing to pass on his
experience and wisdom.
Historically, El Rodeo was dedicated to raising horses—hence its name—but under Cristian’s
leadership, the farm has evolved into a space where tradition meets innovation. His vision combines
modern production practices with the time-honored knowledge inherited from his father, always
with an unwavering focus on quality.
This pursuit of excellence led Cristian to partner with Palmichal Micro-Mill, a project created to
celebrate and enhance the unique characteristics of Costa Rica’s coffee. Located in the fertile
highlands near Tarrazú, Palmichal is more than a processing mill: it is a hub for experimentation,
tradition, and collaboration. Owned and operated by CECA, one of Costa Rica’s leading coffee
exporters, the mill expanded in the mid-2010s to serve specialty coffee producers and roasters
alongside conventional coffee.
Through this partnership, El Rodeo explores diverse processing methods designed to highlight the
distinct profile of each lot and varietal. From the layered sweetness of honey processes to the vibrant
character of natural and anaerobic fermentations, each coffee reflects the shared passion between
farmer and processor. At Palmichal, every coffee tells a story of origin, care, and craftsmanship—one
that El Rodeo is proud to be part of.

The natural anaerobic process starts by placing freshly harvested
whole coffee cherries into sealed tanks or barrels designed to
create an oxygen-free environment. These containers are
equipped with one-way valves that allow gases to escape while
preventing oxygen from entering. This controlled environment
encourages the activity of specific microorganisms that
influence fermentation, leading to a deeper development of
flavors.
During fermentation, the sugars and organic compounds in the
fruit begin to break down and interact with the coffee seed. This enhances the complexity of the cup,
resulting in vibrant, fruit-forward profiles with wine-like acidity, tropical notes, and a syrupy body.
Once fermentation is complete, the cherries are transferred to raised drying beds where they are dried
slowly under the sun. This phase can take several days to weeks, depending on weather conditions,
and is crucial to locking in the flavors developed during fermentation. The cherries are carefully turned
throughout the day to ensure even drying.
After drying, the coffee is stored in parchment and allowed to rest for approximately two months.
Finally, the coffee undergoes dry milling, where the parchment is removed, and the beans are sorted
by size, density, and color to ensure the highest-quality coffee beans.