Costa Rica - Las Palomas (Honey) - Espresso
Soft and easy to drink, the delicate notes in Las Palomas will win you over at the first sip. The buttery texture reminds us of pastries, especially when served with milk. One of roasters even says that it reminds her of a croissant with jam.
- Farm: Tarbaca, San José
- Varietal: Bourbon, Caturra, Catuai, San Ramon & Typica
- Process: Honey
- Elevation: 1400-1700 masl
- Weight: 250g / 1KG
- Roast: Espresso
Las Palomas spans six hectares and produces around 11,500kg of coffee annually. The farm is named Las Palomas because of the various birds that can be found in the region. Don Jorge employs two full-time farm workers, and a group of 25 collectors visit the farm during the harvest season, moving between Las Palomas and the neighbouring farms. Coffee is delivered to the nearby Association of Agricultural Producers of the Communities of Acosta and Aserrí (ASOPROAAA), who process coffee and citrus in the areas of Acosta, Jorco and Palmichal, as well as offering financial, commercial and technical support to its members. They have been influential in the revival of agricultural production in the region, and are unique in their offering as a processor of traceable, quality differentiated micro-lots.
Cherry for this lot was delivered to ASOPROAAA by Don Jorge on the 18th of February and processed the same day. It was sorted before being pulped to remove the skin of the fruit and a portion of the mucilage. For the ASOPROAAA honey process, approximately 70% of the mucilage is left on the bean. It was then transferred to raised drying beds where it was left for six days until fully dry. The coffee is left unmoved for a period of time to impart some fruit flavours in the cup and then moved intermittently during the drying process to promote even drying and superior quality.