Clean Cup – Brilliant After taste – Sweet – Peanuts and honey
This new-crop micro-lot arrival is a Tarrazu coffee, produced by the Zapotal Community, a group of 81 low-income Costa Rican coffee producer families, coming together in the CoopeTarrazu Coop.
The Coopetarrazu program has made a real impact on the communities that deliver cherry to this mill. This programme has allowed our trader to separate out lots that score over 86 points and pay a quality premium that the individual communities get to receive. This money will be used to improve their coffee production and their livelihood. The programme has motivated them to keep upping their quality, and we are very excited to see that this year’s harvest has been very impressive.
This coffee is named after the region some of these producers are farming.
For us at Caffenation, Costa Rica is our favourite Central American country for filter coffees. It’s very often a bright and well balanced coffee with enough acidity to keep things interesting till the last drop in the cup.
For espresso we adjust the roasting style to control acidity and improve creaminess.
Caramel – Apple – Lime acidity – Body
La Angostura coffee is produced in the Los Manzanos beneficio operated for three generations by the Jiménez Chacón family.
The farm is located 1600 meters above sea-level in the narrow strip of land called La Angostura between the towns of Frailes and San Pedro de Tarrazu, the Los Manzanos estate is a microlot six hectare farm maintained with an environmentally friendly processes. The coffee trees are seeded with Caturra and Catuaí varieties and are shade grown amongst trees – some of which are fruit-bearing. The cherries are processed soon after being picked in the wet mill located on the estate.
After that is where CoopeTarrazu comes in.
Microlots in co-ops can be controversial, but CoopeTarrazu has made a commitment to improve the lives of its members and offer them the opportunity of gaining higher quality premiums for their best coffees.
-very, very fruity and sweet cup. lightly fermented but pleasant undertone. low acidity. nice body
The only thing we can say about Alberto and Diego Guardia (Father and Son) are that they are amazing people, who have created one of the best micro-mills in Costa Rica.
Hacienda Sonora is located in the Central Valley of Costa Rica, at the foot of the world renowned, Poas Volcano. Coffee grows in an environment surrounded by exotic trees and other vegetation, providing a great condition for quality, as well as improving the chemistry of the already naturally rich volcanic soil. Thanks to the farm’s diverse ecosystem, many different species of birds and animals seek refuge in our land.
Sonora process all of their coffee using the honey and natural methods. Both of these methods require a lot more work and care than the traditional fully washed. However, it all makes sense when you taste the results in the cup. Besides a difference in the cup, these processing techniques save great amounts of water by using the honey and the natural processes. Using the honey method saves more than 3 gallons of water per pound of coffee. Natural processed coffee doesn’t need any water.
All of the energy consumed by the farm is 100% renewable energy harvested on the farm. The green energy is harvested from a natural water stream with a special turbine, known as a Pelton Wheel.
The Guardia’s also provide free accommodation for each worker and their families at the farm’s houses. For each house, Hacienda Sonora covers for the cost of water, trash allocation, and a portion of their electricity. Every employee fully enjoys the benefits of the Costa Rica Health Insurance system
– Sweet cup, orange acidity and clean finish.
Llano Bonito is not a farm, but a collective of farmers growing Caturra, Villa Sarchi and Catuaí beans in the region with the same name.
They proces their coffee at the mill of Cafetalera Lomas al Río.
The lot we have is a honey processed lot. So, what’s a honey processed you ask?
In Honey processing they remove the skin and a part of the pulp, but keep the sticky, sugary ‘mucilage’ so it can dry on the bean. The name is derived from the honey-colored appearance of the beans after they have dried for a day or so. If performed carefully, with ripe cherry, this process can add perceptible sweetness and body to the final cup character of the coffee. Drying techniques are critical in the honey process, as mold and fungus defects can easily develop if the coffee is not properly and uniformly aerated.
The whole process takes a lot more time and space, and together with the extra drying on raised beds it becomes very expensive. We are very willing though to pay some extra bucks for such a sweet, clean and fruity coffee.
– Sweet cup with hints of apricot
– Tomato concentrate
– Herbs de la Provence
After the very succesful Monte Canet, we have another Tarrazu coffee. This one comes from the La Violeta farm, canton de Desamparados.
Golden Honey processing is a real exclusivity from the Agrivid Association in Desamparados.
First they centrifuge it with a Penagos; this is a cherry peeler, which runs vertically instead of horizontally, to remove the skin and the mucilage. That characteristic, and the fact that there is a centrifuge that washes the bean makes this machine very effective and eco friendly.
After this they get the beans on drying tables – style Ethiopia! – and cover them with some extra juice that was centrifuged by the Penagos!! This makes them it all look more golden than yellow or redish.
Yellow Catuai : This is a dwarf hybrid of Mundo Novo and Caturra, crosbred by Instituto Agronomico de Campinas in Brazil in 1949.
Catuais in general are very refines and have clean acidity. The trees are widely grown around Latin America, especially in areas with strong winds or high annual rainfal since its very tolerant to these natural elements.
So, all together a truly unique bean and a lot exclusivily bought for Europe by Caffenation Specialty Coffee Roasters.