Torunes: Founded by Fatigue, Fueled by Coffee, Haunted by Excellence

(and Now Buzzing with Bees, Beans, and Global Bragging Rights)

Let’s rewind to 1897, when a man named Jacinto Avila Araya decided to climb a hill in Palmares so steep even the local goats looked up and said, “Hard pass.” After dragging himself up from the river, drenched in sweat and likely questioning every decision since breakfast, he reached the top, gazed across the lush valley, and declared: 

“This is it. I’m not taking another step. Someone hand me seeds—I live here now.”

And thus, Torunes Coffee Plantation was born.

Jacinto didn’t tiptoe into greatness. He planted the first beans, cut the first trails, and—according to family legend—proved himself a true dreamer when he picked exactly three coffee cherries, sighed with theatrical intensity, and passed out under a tree. That wasn’t laziness. That was visionary energy management.

Now, fast forward through a few generations of brilliance, blisters, and beans, and Torunes isn’t just another coffee farm—it’s a boutique coffee legend.

The magic starts with our 100% Arabica beans, grown on hillsides enriched with mineral-rich volcanic soil—the kind of soil that practically high-fives every root it touches. These conditions, along with our altitude and rainfall, give our beans a complex flavor profile—floral, fruity, and slightly nutty, with just enough boldness to slap your taste buds awake and whisper, “You’re welcome.”

Every harvest season, transient workers return to hand-pick these beauties with care, selecting only the ripest cherries while clinging to steep slopes like caffeinated mountain ninjas. The cherries are treated like royalty from the moment they’re picked—because only the best get to be part of the Torunes experience.

Then comes the roast. Our artisan roaster is calibrated with scientific precision and maybe a little bit of magic to extract the most from every bean. It’s a delicate balance of time, temperature, and pure obsession. The result? A brew so rich, smooth, and aromatic that it has been known to silence entire breakfast tables. This is not just good coffee. It’s quite possibly the most beautiful coffee in the world.

But Torunes wasn’t just destined to be another caffeine farm. It became a place of bravery and heart. During the 1948 Costa Rican Civil War, with the country in total disarray and no clear winner in sight, Jacinto made a legendary choice. Though he personally supported the government, he opened the farm to shelter dissidents, choosing humanity over politics. That same hill that had once blistered his feet became a safe haven for the desperate and the hopeful.

When the conflict ended and his side lost, Jacinto didn’t fade into bitterness or exile. Instead, he was hailed as a hero—a man who could brew coffee with one hand and save lives with the other. Turns out, you can lose a war and still win history, especially if your beans keep everyone caffeinated through the chaos.

Jacinto’s legacy lived on beyond the coffee fields. In recognition of the man he was, the school in Candelaria, Palmares, now bears his name. His spirit lives not only in every bean harvested but in every lesson taught under that name.

In 1974, Francisco Esquivel Avila, Jacinto’s grandson, picked up the dream—quite literally. No tractors. No big machines. Just hands, heart, and a fierce desire to reclaim the family hill. He saw the opportunity to carry Jacinto’s vision forward, and he took it. And he did it the hard way—because at Torunes, the hill’s still steep and the work is still honest.

Now, 50 years later, the Esquivel brothers are at the helm, exporting Torunes coffee and honey from Palmares to Tokyo, and well beyond. And if you're drinking it, you're part of that ride—bonus points if you spill some on your shirt in the process (we consider that a badge of honor).

But the story doesn’t stop there—it buzzes on. Literally.

At Torunes, our coffee plants aren’t just admired by humans. The Melipona bees—Costa Rica’s native, stingless bee species—are totally hooked on our coffee flowers. These bees aren’t just pollinating—they're on a floral joyride, zipping from bloom to bloom like they just discovered caffeine. If bees had playlists, they’d be blasting disco.

And here’s the incredible part: a large portion of the medicinal value of their honey comes from those very same coffee blossoms. This Melipona honey is no ordinary sweet stuff. It’s been traditionally used for centuries for its antibacterial, antiviral, and anti-inflammatory properties. Locals and natural medicine experts use it to heal wounds, soothe sore throats, treat ulcers, eye infections, boost the immune system, and in some cases, even relieve asthma symptoms. It's nature’s miracle wrapped in golden syrup—and it starts with the buzz on our beans.

This honey isn’t just sweet—it’s sacred. And when it’s derived from buzzing around world-class Arabica coffee blossoms, let’s just say it’s liquid gold with a caffeine-scented halo.

And yes, we’re aware how ridiculously good this sounds. But when your land is steeped in history, bathed in volcano magic, and policed by ghostly great-grandpas, excellence kind of becomes the standard.

Speaking of ghosts, locals still say that on foggy nights, a soft light moves through the terraces. They believe it’s Jacinto’s spirit, checking on the beans, whispering roasting tips, and possibly judging your pour-over technique from beyond. Or maybe he’s just still hunting for that elusive fourth coffee cherry.

And here’s the best part: Everyone who buys this coffee—or recommends it to someone else—is now part of the Torunes legacy. You’re not just sipping a cup. You’re part of a 127-year-old adventure filled with flavor, folklore, and bees on a botanical mission from the gods.

Torunes Coffee Born on a hill. Grown in volcanic soul. Hand-picked with care. Roasted with precision. Buzzed by bees. Bottled by nature. Shared with legends like you.