Costa Rica 250g

£11.25

Costa Rica is a small country but the diversity of climates and their impact on coffee production is more important that you would expect.

San Francisco is the name of one district in the ‘Cordillera Central’ also called ‘La Zona de los Santos’ but this is also the name of the farm from Edgar Fallas Solis, his wife Ligia and their son Willian. The family owns 10-12 hectares of coffees intercropped with avocados, citrus and banana trees. The farm is split in a few different parcels culminating from 1,400 to 2,000 masl. The micro lots are produced at 1,800 + masl.Edgar is the second generation working on this 55-year-old farm originally planted with Caturra with now the addition of Catuai and Catimore. They get seedlings from the national research center Icafe.

  • Beans
  • Espresso
  • Aeropress
  • Moka Pot
  • Pour Over
  • French Press
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SKU: COSTARICA Category:

Description

In general, flowering was really good and homogenous last year therefore the entire volume (at one given area) was harvested within a couple of weeks. Which made it tense in terms of space and labor in the farms and mills. However, the summer (harvest time) which is normally very dry has been a little wet which has impacted a lot the harvest rounds and the process of the coffee. A drought earlier in the year has impacted the volume of the crop. But although the volume is lower this year, the quality is really nice.(GPS 9.6969903 – 84.1108792)

At the moment the fertilization plan is 50/50 organic and chemical but Edgar would like to make it 75/25. Protecting environment is really important for him. A lot of biodynamic technics are used in the farm (use of garlic, chili, intercropping, etc.). He’s really aware of climate change and of the necessity of adapting his farming.At the peak of the season, 15 people are working with the family to harvest all the cherries. Edgar and hi family are members of the Asoproaaa Coop where the micro lots were processed to ensure the quality and consistency of the lots.The content of sugar in cherries is monitored by the family using Brix meter to know when to harvest (between 21 and 28 depending on the variety the coffee is harvested)Willian, the son, took brewing classes for 4 years and is now competing and won a national championship. He knows a lot about the coffee supply chain and quality and will take over the farm when his dad retires.Asoproaaa is an association that counts 1,000 members but only 300 are coffee producers (the other 700 are part of other programs handled by the association: citrus, cattle). The funds gathered by the association are distributed as follow to finance projects: $1 million for coffee, $1 million for citruses, $1 million for cattle and $1 million for all entrepreneurship projects (can be linked to coffee: wet pulper or tank purchased, or not).The average size of the farm for members is 5ha for a production of 50 quintals (46.5 kg green) per ha. Varieties grown are mainly Red and Yellow Catuai and Caturra but also some Typica and Geisha. The area produces quite a lot of coffee, but the association only buys micro lots. One because of the strategy (quality and specialty lots only) and two because of the capacity: 500 exportable bags this year (1,000 fanegas). The premises and machines (and staff) could not handle buying the whole production of all members. They sell the lower grades to other buyers in the area. The association is an important agronomic center for producers in the region and allows access to credit for producers.The members do not need to bring all their coffee to the coop, Asoproaaa specialized in micro lots and gets the top lots from the region paying higher prices.Are processed washed, honeys and naturals in the wet mill. There is a mechanical sorting on dry beans. Brix measurements are taken before processing and help the team to make decision on the process to apply.Patios and African beds are used. This year they bought an extra 50 tables
for honey. Everything was full as the entire crop arrived in a window of a few weeks only.The drying stops when the coffee reaches a stable 10.5% moisture content. The dry milling is done on site and bags leave the warehouse only when ready for export.The quality has been really good and we noticed an obvious increase in quality every year
since we have been working with the association. The rains have affected a bit the farms but haven’t affected the wet-dry mill as it’s located at a lower altitude and was quite dry and hot during the harvest. The lower grades got after green sorting are roasted and packaged on site to be sold to the local market.The association is running a housing program for the last 15 years with over 1,400 little houses that have been built for the most needed people in the community.3 lots are available this year: washed, honey and natural

Additional information

Weight 0.25 kg
Region

Tarrazù 1350-3000

Process Method

Red Honey

Flavour Profile

Bright with Aromatic Aftertaste, Cane Sugar, Sweet Cherry

Roast

Light

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