⏱ 2 min read
The Short Version
Forget standard pour-overs; Nekajui’s Café Rincon uses the artisanal clay vandola to sweeten coffee through controlled oxygenation. This sophisticated micro-roastery pairs prize-winning Costa Rican beans with specialized ceramic engineering to redefine the peninsula's luxury beverage scene.
Nekajui opened its doors in February 2025 as the Ritz Carlton’s first Reserve resort in Central or South America. Sprawling over 1400 acres on a secluded peninsula, this dreamy jungle beach resort swaps traditional luxury for an escape teeming with capuchins, coatis, and high-end culinary precision. While the property offers total seclusion, the dining scene provides intense focus, led by Peruvian chef Diego Muñoz. Drawing from his experience at world-renowned restaurants like El Bulli and Mugaritz, Muñoz brings layered flavors to Puna and Paruro, where guests can hunt for one of his best creations: a deboned, prawn-stuffed chicken wing. Yet, beyond these acclaimed menus, the resort hides another specialized gem within its grounds. At Café Rincon, the beverage program reaches a level of sophistication usually reserved for urban specialty cafes.
Fabi has nurtured personal relationships with farmers all over the country to ensure she has access to all of it.
Regional Diversity Through Micro-Roasting
The coffee experience at Nekajui is driven by Fabi Rojas, who operates an on-site micro-roastery. Rather than relying on a single origin, Rojas curates rotating selections from all seven of Costa Rica’s distinct growing regions. This allows guests to navigate the country’s massive flavor spectrum, from easy-drinking coastal varieties to the bright, acidic profiles found in Valle Occidental. The most prestigious offerings come from the mountainous Los Santos region, home to fruity, prize-winning geishas that have fetched upwards of $300 per pound at auction. Fabi has nurtured personal relationships with farmers all over the country to ensure she has access to all of it.
The Art of the Vandola
Precision extends beyond sourcing into the specific mechanics of the brew. At Café Rincon, the recommended preparation method utilizes the vandola, a unique clay carafe and pour-over cone system. Designed in 2015 by Costa Rican roaster and barista Minor Alfaro, this vessel functions as both a functional tool and a handmade piece of ceramic art. Unlike standard glass brewers, the clay construction is engineered to preserve aroma more effectively throughout the drinking experience.
The vandola also addresses the delicate balance of aeration through a specialized valve located in the base of the dripper. While oxygen is typically viewed as an enemy to coffee freshness, this design allows for controlled, gentle oxygenation. According to Alfaro, this intentional introduction of air can actually sweeten the final flavor profile. It is this level of technical detail—matching world-class beans with highly specialized hardware—that defines the resort’s approach to coffee.
Is the vandola’s ability to sweeten flavor via controlled oxygenation enough to make it a superior alternative to the Chemex?
Questions & Answers
What makes the coffee experience at Nekajui unique?
The coffee experience at Nekajui is defined by an on-site micro-roastery that offers a wide variety of beans from all seven of Costa Rica’s growing regions. Led by Fabi Rojas, the program provides guests with access to a massive flavor spectrum, ranging from coastal varieties to bright, acidic profiles. This approach includes high-end offerings like prize-winning geishas from the Los Santos region, which are sourced through direct personal relationships with farmers across the country.
How does the vandola coffee brewer work?
The vandola is a specialized clay carafe and pour-over cone system designed to preserve coffee aroma more effectively than standard glass brewers. This unique ceramic vessel utilizes a specialized valve located in the base of the dripper to manage aeration during the brewing process. By allowing for controlled and gentle oxygenation, the design helps to intentionally sweeten the final flavor profile of the coffee through a precise mechanical balance of air and liquid.
Where can guests find fine dining at the Nekajui resort?
Guests can experience high-end culinary precision at the resort's dining venues, Puna and Paruro, which are led by Peruvian chef Diego Muñoz. These restaurants offer layered flavors inspired by Muñoz's experience at world-renowned establishments such as El Bulli and Mugaritz. One of the most acclaimed signature creations available to diners at these locations is a deboned, prawn-stuffed chicken wing that showcases the resort's commitment to sophisticated, world-class gastronomy.
Why is clay used in the vandola brewing system instead of glass?
Clay is used in the construction of the vandola because the material is specifically engineered to preserve the aroma of the coffee more effectively throughout the entire drinking experience. Unlike traditional glass brewers, this handmade ceramic art form provides a superior method for maintaining the sensory qualities of the brew. This technical choice, combined with the specialized aeration valve, ensures that the coffee's complex flavors and scents remain intact from the first sip to the last.
Originally reported by Bon Appetit.
