SAN LORENZO

Origin

• 🇨🇷 Costa Rica

Tasting notes

The Valdés family’s coffee-growing heritage dates back to 1875, when land in the Cobán region near San Cristóbal Verapaz was granted to the family by Guatemala’s President. Situated at around 1,500 metres above sea level in the cool, rainy hills of Cobán, Finca San Lorenzo ies within a lush, biodiverse landscape. From an original single coffee plot, the farm has since expanded to 20 distinct coffee lots covering 110 hectares, with a further 35 hectares preserved as naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. forest. As of the flavour, think of a fruit cocktail with lots of freshly sliced melon drizzled with 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. and a sherbet to cool it off. Taste: Melon, Sherbet, Honey 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.: CatuaíCatuaíA 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., Sarchimor 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. Country: Guatemala Region: Cobán Altitude: 1550 masl Producers: Valdés Family