||Costa Rica Puente Tarrazú Finca El Potrero Red Honey Bourbon 2019
This coffee comes from the Tarrazú region of Costa Rica, which is a really rather famous region for its coffee growing. The mill is called Puente Tarrazú and is located in Santa Cruz de León Cortés, producing around 800 bags per year - so it's fairly small scale operation in the grand scheme of coffee things.
Finca El Potrero is around 22 hectares in size, with 20 of those involved in coffee production and all sitting at an altitude of 1,600 metres above sea level.
This coffee is one of five we have from this mill x farm tagteam of awesomeness (more to come over the coming days!) and we're super fortunate to have a range of 5 different coffees from them for yet another year! In the past we had five different coffees and so I had high hopes that my dreams would come true for a fourth year running, and oh yeah they did.
Originally I asked if it'd be possible for them to apply three different honey processes to the same coffee. In my mind I was really hoping for a white, a red and a black honey. They told me they could do better than that, and we ended up with those three plus a washed version and a black honey Geisha! Fast forward to this year and we have five different coffees, but they're a little different than the originals - for 2019 we have yellow, red and black honeyed Bourbons, a natural Bourbon and a white honey Geisha!!
So, what's all this about honeying I hear you ask? Well, when you've got an amazing and delicious range of coffees like I do (*smugface*) it's actually a question I get asked quite a lot so I decided I should make a video with someone who really knows his stuff! Clicky clicky click ...
Or if you're a fan of words/at work and don't want the boss to know you're reading about coffee processing...
When the coffee cherry is picked you either leave the cherry on (natural processing) or remove it fairly shortly after picking. When you remove the seed from the fruit (the coffee bean as we know it), there's a sticky mucilage that's usually removed using fermentation for washed processing (as this one is). This requires an amount of water and can pollute local rivers and streams (don't worry, they're processing the water at the mill in this case). Add to this the problem of a general lack of water in Costa Rica. The pulped natural and honey process is a perfect solution. There is a kind of de-plulper that can remove this mucilage and can be set to different degrees.
It started off as three types, but the range expanded over time: in the coffee world there is white honey (removes the most), gold honey, yellow honey, red honey and black honey. By the time you're at black honey you're really not all that far from a natural process so you get to enjoy some similar flavours, but with a honey processed edge to make it take a slight turn off the natural course.
In the cup I want you to think of a pot of peach and raspberry yoghurt. At the front end, the flavours of peach and raspberry both work beautifully together, then there's a slightly tart kick of yoghurt on the finish. That's all accentuated by its creamy texture.
Country: Costa Rica
Micro-Region: Santa Cruz de León Cortés
Mill: Puente Tarrazú
Farm: Finca El Potrero
Producer: Rodolfo Rivera
Farm size: 22 hectares
Coffee growing area: 20 hectares
Altitude: 1,600 m.a.s.l.
Processing system: Red Honey
Medium - get through first and allow time for the sweetness to develop, before dropping it just as you reach second.
"Quick Look" Guide:
Peach, raspberry, yoghurt, creamy.
Note: Cupping Scores for Clean Cup, Sweetness, Acidity, Flavour, Balance & Overall are all actually 6.5 each, not as above (software limitation, allows whole numbers only)
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