Costa Rica Tarrazu MARVIN MONGE VALVERDE Honey

  • Sweet as candy
  • Smooth mouthfeel
  • Fudge and vanilla

Finca: El Cedral

Wetmill: Palmichal

Variety: Mix of Bourbon, Caturra and Catuai

Processing: Honey Processing

Importer: 32 Cup Coffee Merchants

 

Rob Says: We have been buying honey processed coffees since the day we started our own roastery in 2010. The last couple of years we see more and more honey’s and also an improvement in quality of this type of coffees.

But what is Honey processing? Remember that the mucilage of the coffee cherry is sticky and slimy, so it is sometimes called “honey”. During the Honey Process, coffee is dried with some or all of the mucilage remaining on the parchment encasing the seed. Coffee cherries are picked, sorted, depulped, and then moved to drying patios or beds for various periods of time. White, black, yellow or red honeys are variations on the theme.

THIS COFFEE IS FORSEEN FOR THE END OF JUNE OR BEGINNING OF JULY

Costa Rica West Valley FINCA ANGELINA Villa Sarchi

  • Bright and fruity cup
  • Notes of passion fruit and cherry
  • Orange zest and vanilla notes

Processing: Fully Washed and sun dried

Variety: Villa Sarchi

Producer: Aguilara family

Importers: Cafe Imports

 

Rob Says: This microlot is produced by the all famous Aguilera family in Costa Rica. The Aguileras are a total of 12 brothers and sisters, all of whom are involved in coffee from the time of their parents. The brothers work the mill and farms themselves with basically no hired labor other than pickers during the harvest. With the help of the third generation, they work the mill, work the drying patios, prune the coffee fields, fertilize, etc, year-round. The Aguilera Bros understand quality at the farm level and mill level and this is why we are excited about working with them.

Costa Rica Central Valley FINCA EL VENADO Yellow Honey

  • Chocolate flavors
  • Smooth and creamy mouthfeel
  • Notes of peach and orange

 

Producers: Alexander & Magali Delgado

Mill: Cerro San Luis

Processing: (Yellow) Honey processing

Location: Grecia – Alajuela – Central Valley

Variety: mix of Caturra and Catuai

 

Rob Says: For our new seasonal King Lee coffee line we selected a truly unique coffee from Finca El Venado in Costa Rica. They deliberately chose for the Honey proces to reduce the amount of water needed for processing. For this style of processing, they use a Penagos machine for depulping. Thanks to this careful approach this coffee tastes very sweet and it has a creamy mouthfeel without any fermented by-flavors.

Costa Rica Valley Central FINCA TELIA Semi Washed SL28

  • Very clean cup with super sweetness
  • Medium acidity – citrus notes
  • Lots of berry flavors and a touch of raisins (dried fruit)

Producer: Tonio Barrantes

Processing: Semi-Washed

Variety: SL 28!

Importer: 32 Cup Coffee Merchants

Rob Says: This is, besides of some geisha long ago, the most expensive coffee we ever bought. Our part of the micro lot is not more than 60 kilos and only roasted for filter. The most unique thing about it is the fabulous SL 28 variety from Kenya, which is very rare to find outside of Africa. So enjoy this long and sweet cup with tons of small little nuances.

Costa Rica Central Valley HACIENDA SONORA Natural

  • Typical natural leathery touch, but clean!
  • Big Body
  • Green Asparagus

Producer: Diego Guardia

Location: Grecia, Alajuela – Central Valley, at the Poas Volcano foothills

Variety: Villa Sarchi

Processing: Natural processing

Importer: 32 Cup Coffee Merchants

 

Rob Says: This coffee was listed by Caffenation in 2015 and a big hit with both espresso and filter drinkers. It has all the advantages of natural processing – sweet, full, creamy – and none of the disadvantages – earthy, fermented, unbalanced. Alberto and Diego Guardia (Father and Son) are amazing people, who have created one of the best micro-mills in Costa Rica.