Made in Pejibaye de Jiménez.
This place, how we make it, what we stand for. In that order.
The towns here are quiet. The markets are small.
The Central Valley of Costa Rica has always been about abundance — volcanic soil, year-round growing seasons, and generations of families who know how to work with the land rather than against it.
People still trade seeds and share recipes passed down from abuelas who never wrote anything down. This is where we make our products. Not because it is trendy, but because it is where we are.
We ferment. We season. We preserve.
Everything is made in small batches using traditional techniques — koji fermentation, natural acidification, minimal processing. The goal is not innovation. The goal is something honest that tastes like this place.
Ingredients come from local farmers when possible. We use what is in season. We do not ship things across the world if we can find them within fifty kilometers.
- Slow over fast.
- Weeks of fermentation, not days. The flavor needs the time.
- Local over imported.
- Roughly fifty kilometers, when the ingredient grows there.
- Whole over half.
- Chile seeds become spice. Fruit pulp goes back into ferments.
- Glass over plastic.
- Reusable jars. Compostable paper labels with soy ink.
Four things we hold to.
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Respect for the land.
Soil health, water quality, and biodiversity are not negotiable. If a farming practice depletes the earth, we do not support it.
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Respect for neighbors.
Fair pay. Clear communication. No exploitation. The people we work with are not vendors — they are part of this.
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Honesty on the label.
What we say on the label is what is in the jar. No filler. No misleading claims. If we do not know something, we say so.
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Simplicity.
Fewer ingredients. Less waste. No unnecessary packaging. Make it well, keep it clean.
This is not about building an empire. It is about making something beautiful for the people who want it, without taking more than we need.
Pura vida.