Costa Rica is one of those easily accessible destinations many coffee lovers know firsthand. But as a coffee producing country there have been many pressure points shrinking production despite some of the most innovative adaptations seen anywhere in the coffeelands. Case and point, the shrinking number of next generation producers in Costa Rica is a serious concern. We are fortunate to have an example of one of those rare next generation producers who looks to take the path less traveled. Roberto Fabrizzio Marín Jiménez (Fabrizzio) inherited his father’s 30-acre farm called Las Gravilias. Fabrizzio was hooked on farming at the age of 13, which is not so common in Costa Rica with more and more focus on sending the kids to university. But Fabrizzio’s father, Roberto Marín Piedra, was a bit of a superstar among Costa Rican producers, so naturally it is no surprise that Roberto junior (Fabrizzio) took early to his father’s passion for farming. And it is important to emphasize passion for farming because this is the hallmark of what makes Las Gravilias special, where a lot of care is invested in the diversity of shade cover. Likewise, the organic practices are agile, particularly when it comes to the use of liquid biofertilizers, which are essential for overcoming an entire set of distinct pressure points in the face of climate change and disease control. Fabrizzio would not have it any other way and like a good Tico, he recognizes that his expertise in farming is best matched by expert processing skills at Beneficio Orgánico de AFAORCA where he delivers harvested cherries to be processed using state-of-the-art environmentally friendly equipment. At AFAORCA, Fabrizzio’s cherry is floated to remove damaged and less dense coffee, depulped, then mechanically washed with an eco-friendly demucilager, and then dried on patios and raised beds. When drying is complete the coffee is stored and later prepared for export through AFAORCA. The result is a classic Costarican coffee with a long future ahead of it.