Origin: Costa Rica
Region: La Bandera de Dota, Tarrazu
Altitude: 1,850 MASL
Farm: La Mesa
Owner: Familia Navarro
Harvest Method: Selective Hand Picked
Harvest Season: Jan-Feb 2014
Process: Yellow honey
The Cup: Notes of chocolate, peach and ripe berries.
Local pickers and family members are selecting the ripest cherries. Using an Eco pulper they are able to adjust the amount of mucilage they want to remove before fermenting or drying. In this case it is a “yellow honey” meaning they mechanically remove around 50-70% mucilage and then straight out to the drying bed.
Dried on raised beds for about 8-10 days. They are now building more beds under shade for increased capacity for “secado lento” – slow drying.
Coffee from Costa Rica
The best Costa Rican coffees seem to be consistently coming from the Micro Mills that are now more or less spread throughout the most important coffee regions in the country, including Tarrazu and the West Valley. This so-called coffee revolution started about
15 years ago, and has changed the way the specialty roasters and importers are looking at the Costa Rican coffees. It’s structured in a way where you have a central mill that’s able to process coffees from the smaller surrounding farms. They can often be small communities or basically family groups that have their own separate small farms and blocks of land, but only one micro mill for processing and drying. This farm is one out of a small range of exclusively selected micro mills where we have found the quality and flavor profile unique according to the process and varietal. In most cases this is a result of close partnership with the coffee producers and the exporter we work with, Exclusive Coffees, who are actively helping the producers on quality control and dry milling, and helping to market the coffees on their behalf.