Cupping Notes: Kiwi, kumquat, key lime, sweet finish
This Cataui honey-processed coffee comes from the Tarrazu region of Costa Rica, grown at 1800-2000m altitude with a plant age average of 16 years. The farmer, Hector Bonilla, had always dreamed of managing a cooperative of his own. His passion for coffee inspired his children, who left their line of work to join his farm in adulthood.
Country of Origin: Costa Rica
Coffee Grade: SHB
Plant Species: Arabica
Processing: Honey Processed
Farm Name: La Loma Farm
Dry Mill: Don Mayo
Growing Altitude: 1800 MASL-2200 MASL
History of Costa Rican Coffee
Coffee came to Costa Rica as early as 1779 and within 50 years was generating more revenue than any other crop, but by the 1830’s they were growing more coffee than the ships heading south could take. And virtually no infrastructure existed for transporting even a small amount of green coffee to the east coast of Costa Rica (where London was a mere 5,000 miles away). The distribution woes of Costa Rican coffee producers reached the ears of an up-and-coming shipping magnate named William Le Lacheur in 1841 and on Christmas day, 1841 he sailed The Monarch into port at Puntarenas, Costa Rica, and thus began a long and mutually beneficial relationship. On one voyage to London in late in 1843, the Monarch carried more than half a million pounds of Costa Rican coffee.
Growing Coffee in Costa Rica
Coffee grows in eight coffee regions throughout Costa Rica. In the central and northern highlands where most specialty coffee is found, coffee grows from 1200-1700 meters. Ninety percent of Costa Rican coffee is grown by 50,000 farmers on less than 5 hectares. Although nearly all Costa Rican coffee is wet milled, the country produces a wide variety of honey processed coffee. Coffee is dried using both patios and mechanical dryers. Costa Rica grows Typica, Caturra, Catuai, Villa Sarchi, Bourbon and Geisha.
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