Costa Rica

Description

This one is quiet but has something to say. A gentle green apple brightness opens the cup, not sharp, just present. The body is smooth, milk chocolate in feel, with a sweetness that carries through. The finish has a dry, nutty quality, like walnuts, that lingers in a way that sneaks up on you. Not the loudest coffee on the shelf, but an honest one.

Details

Producer: Various Smallholders
Region: La Esperanza, Tarrazú, Costa Rica
Variety: Caturra, Yellow Catuai, Red Catuai
Process: Washed
Elevation: 1,500 - 1,600 m

About the producers

Sourced from 20 smallholder farmers in the community of La Esperanza. Premiums are paid to these producers for their commitment to selective picking, bringing only the ripest cherries to the mill, a time-intensive practice compared to strip picking, but essential to what ends up in your cup.

Where it comes from

La Esperanza is a small community in the mountainous region of Tarrazú, one of Costa Rica's most celebrated coffee-growing areas. Tarrazú is known for producing clean, well-structured coffees with bright acidity and notable sweetness, a reputation built on high elevations, rich soils, and a long tradition of careful farming.

Processing notes

Washed process, starting with floater separation to remove low density cherries, followed by depulping and mechanical washing to fully strip the mucilage. The parchment coffee is then dried in drum dryers at a maximum temperature of 37.5°C to 11% moisture, and rests for two months before hulling. Final sorting at Palmichal Micromill includes screen, density, and color sorting.