|Origin:||Chirripo, Costa Rica|
|Varietal:||Red Catuai, Caturra|
Our 5-hectare lot grows in the valley next to Chirripo Mountain – the highest peak in Costa Rica. At Nearly 70 years old, Narciso Acuna has made a big push towards experimental processing with the help of his son Javier. The father-son team process their coffee in a sustainable black honey style without the use of any water. The result is a coffee with bold, sweet and sticky characteristics. Flavours of candied apple, manuka honey and honeydew melon are predominant in the cup.
After being selectively picked, the cherries are ran through a depulper, where the seed is separated from the flesh leaving behind only the sticky mucilage layer. Once stripped, the coffee is layered on raised beds for 10-12 days. The residual sugars in the coffee make the seeds bind together, and it must be broken up and turned regularly to ensure consistent drying. Once the coffee reaches an ideal moisture content, and the mucilage is a deep purple hue, it is bagged up and left to rest for 1-2 more months before dry hulling and export. That helps the beans really absorb the natural sugars and brings even more consistency to the cup profile.
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