Don Beto
Specialty Coffee

History of Don Beto

A Legacy of Quality, Sustainability &Taste.

Don Beto is a coffee company built on family values. Kickstarted by Diego Madriz in 2015, Don Beto Specialty Coffee strives to elaborate the best coffee you can get through the different natural processes involved, from the treatment of the soil, the forestation of plantations, the sow, harvest and drying of the coffee bean, and finally the roasting and delivery of this specialty product to the coffee serving dispensaries around the world.

The family story goes back to the 50’s when Diego’s grandfather Don Humberto bought a piece of land on the slopes of the Barva volcano, a “finca cafetalera” at 1,300 mts above sea level, with optimal natural conditions for the specialty beans we produce. Finca Don Beto is where Diego has the Don Beto coffee lab and the remains of the family coffee plantation.

When grandparents Humberto and Teresa died, the family took over the administration of the properties, and at the beginning of 2010 the Don Beto brand was born and it began to be produced as an alternative with a higher added value, understanding that we had a coffee bean that has been cultivated for years by my family, and we could try to provide a specialty product with all the traceability, with all the technical support and with a philosophy that prevailed since my grandfather had that farm, which were the organic principles of soil care, the care of plants when harvesting them and the forestation of native species and those compatible with the plants.

Don Beto is today a farm that is managed sustainably. Coffee of five different varieties is grown; 3 of them commercially and another two in a slightly more experimental way, with a view to making new plantings.

We look for ways to extract the flavors of the coffee cherry during the drying process so that it preserves aromas, sugars and acids and gives special notes of flavor to our coffees. This is what we try to capture in Don Beto Specialty Coffee.

This way of drying the coffee allows all the sugars and sweetness in that coffee cherry to be preserved as best as possible, with the certainty that when it is dry, the shell is removed, and the chemical residue is practically null.

This concept of sustainability of the land allows us to preserve the soil and its biology, to produce microorganisms that help plants grow more tolerant and vigorous, biologicallly balanced, and with a low chemical load, with a greater precision in nutrition management.

These microorganisms that are generated during planting also have an impact during the decomposition of the fruit during drying, in natural processes, of controlled fermentation in semi-anaerobic environments. that since 2010 we have begun to implement with excellent results.

Don Beto represents a tradition, a way of living, effort and dedication, respect for nature, respect for qualified and specialized labor, the best care for plants; all this that is summed up in better results, better quality.

This is what defines Don Beto, the specialty coffee that we offer to our customers, who like to show where their product comes from and how it is produced, so that their customers have traceability and the best quality coffee they can drink.

In addition to Costa Rica, our coffee is mainly sold in Montreal in Canada, in Virginia, in the United States, and in Taiwan; We have recently sent coffee to Japan, the Netherlands, Hawaii and Chile and we have a small sales focus in New York, USA. Ongoing conversations with new partners are frequent and welcome.

Our main focus is to expand the sale of micro-lot coffees or exclusive coffee plots together with other producers from various coffee-growing areas of Costa Rica such as San Vito, a high part of Pérez Zeledón, Santa María de Dota and San Pablo de León Cortés, in the area of Barva and San Rafael de Heredia, Sabanilla de Alajuela, Puriscal, Naranjo, San Ramón and two farms in southern Guanacaste.

Our Processes

The subtleness of Don Beto’s Specialty Coffee is found in its flavors… Balanced notes of acidity from the fruit, the chocolated flavors from the roast process, the species scent from the soil and the nearby plantations.

It gives me great pleasure to contribute to the community with the best coffee we can produce using natural processes.

Diego Madriz. Owner.

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Don Beto Specialty Coffee for export

Want to schedule a coffee tour? Are you planning to come over to Costa Rica and see for yourself? Let’s explore the opportunities for business with a special taste… Get in touch!