Costa Rica | San Francisco

Origin

• 🇨🇷 Costa Rica

Tasting notes

Character

• Bright
  30
• Clean
  20

Hazelnut Praline | Chocolate Orange | HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Region | Llano Bonito, León Cortés, San José Altitude | 1700-1950 MASL Process | WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. | CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. A tasty coffee from the Costa Rican community of San Francisco! This is our second time to source coffee from the San Francisco community of smallholdersSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations.. Our first lot from them was a really popular (but pretty wild) naturally processed lot with a distinctive fruit punch flavour whereas this time we went with a more wintery washed coffee - much more homely chocolate and sugar notes to savour on those dark dark mornings! The San Francisco community began contributing to community lots in 2014 with 12 producer families onboard and its number swelled to 40 families within a few years. Located in San Francisco de León Cortés, the community's location on the edge of the famous Tarrazú canton has enabled these producers to work with Coope Tarrazú, an organisation with a focus on highlighting the special characteristics of the micro-zones in the region. Coope Tarrazú has been going since 1960 but has grown rapidly in the last 15 years. Despite this growth, this cooperative is still a farmer-run enterprise and 58% of farmers own 2 hectares or less. They provide nurseries, agronomy support and training among other services, as well as converting coffee pulp to organic fertiliser. Their most recent social initiative comprised the opening of Casas de La Alegria (or "Houses of Joy"), childcare centres to support seasonal workers' families who often travel with them to live nearby during the three-month harvest season. These care centres also create employment for many women based in the local community. Enjoy!