This specialty coffee micro-batch comes from the plantations of small producers in the community of San Antonio in the Leon Cortes region of Costa Rica. The Coopetarrazu cooperative operates in this area, with its social program named Community Coffee, it fosters the betterment of the quality of coffee, thus allowing constant improvement in product, the producers wellbeing and the implementation of efficient coffee processing systems.
Region: Costa Rica—Leon Cortes
Altitudine: 1700-1950 MASL
Producer: Small farmers
Processing station: San Antonio—Coopetarrazu
Cultivar: Arabica – Caturra-Catuai
Harvest: Manual picking October/December 2017
Processing method: fully washed
Green coffee lot:
A very clean and fresh cup
Caramel, grape and floral notes.
Rivanazzano Terme (Italy)
The producers of this amazing coffee are part of the San Antonio community which has a coffee processing station specialized in the washed process. One of the attributes of the coffee production in Costa Rica is the measurement system based on volume and not on weight. Each processing station — also referred to as a mill— has its own cherry reception area equipped with metal boxes called cajuelas, that is trunks. Twenty cajuelas correspond to approximately one fanega, i.e. 100 pounds or 45 kg.
This is the unit of measurement used in the mills, that allows the producers to assign the right price based on the level of ripening of the drupes. When the cherries are harvested at ideal ripeness the fruit is bigger and heavier than the excessively ripe drupes. Therefore a smaller number of cherries is needed to fill a fan, and consequently, a higher overall price is obtained.
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The coffees of the San Antonio community are processed with a fully washed method. The cherries, after a first manual selection, are pulped with a special machine. The next steps are the fermentation phase in water and the subsequent drying. Compared to African countries, here the fermented beans are dried on the ground on large surfaces, constantly moved to ensure a homogeneous drying. When the process is completed, the beans are divided into jute bags.
This method gives a good acidity to the coffee, a clean and very fresh cup that enhances the floral and white grape notes.
COMMUNITY COFFEE PROGRAM
The social project of Coopetarrazu provides a quality award for each batch of coffee that reaches the score of 86/100 in SCA cupping tasting sessions. The community can allocate this prize to the purchase of machinery, water tanks or other coffee processing equipment, but also use them in community services such as creating new roads or schools for the children.
This program has a huge social impact: the associated producers are more motivated, they become positively involved in the social life of the community. In addition to constant improvement in the quality of their crops, the system makes it possible to distinguish individual micro-batches, increasing fundamental traceability to make the most out of specialty coffees.
Photo credit: Cafe Imports
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