Costa Rica Don Joel San Luis Finca La Cumbre Yellow Honey Caturra (PATIO DRIED) 2015


Bean name Costa Rica Don Joel San Luis Finca La Cumbre Yellow Honey Caturra (PATIO DRIED) 2015
Country Costa Rica
Region West Valley
Other info Varietal: Caturra


Another of our mighty fine Costa Ricans, but this one is a little bit special as it's an experiment that the producer has done. Got a nice big long name to explain too ; )

The farm is called Finca La Cumbre and is in the San Luis de Grecia area of the central valley, on the edges of the capital city San Jose. It's owned by Allan Oviedo, who is a second generation grower. Although he officially took over from his father, Don Joel, 12 years ago when Don passed away, Allan has worked on the farm his whole life. Don Joel’s name lives on though: Allan named the micro mill after his father. Allan is married with two children.

As I said this was an experiment that Allan wanted to do. He decided to take one sample lot (this one) and pulp it to a yellow honey (this is where the cherry is removed, and some of the mucilage, yellow not having so much mucilage), and then dry it 100% on the patio. This takes around 7 - 9 days, depending on the weather. He noticed that this lot was a much darker red in colour than the other lot.

The other lot can be found here and went through exactly the same pulping process, but was dried for four days on some raised beds, then transferred to the drying patio for around 7 days to finish off. Allan noted that one was a much lighter red.

The experiment was in full swing when I visited the farm and he asked both the exporter and I for our cupping opinions on it, we both noticed something quite different. For me the best things about all this experimentation came when I asked Allan a question, obviously I was impressed by what he was doing and so asked him why..."why not?!" he said! Exactly my friend, why not indeed! He was just interested to see what would happen, how things would change, what he could accomplish. It's fantastic that he's pushing the boundaries of what's traditionally done to discover new and exciting ways to make tasty and delicious coffee!

Did you catch everything from the name? Just to double check it all makes sense, [country] [mill] [farm] [process] [varietal] [experiment variant] : )

In the cup you're going to find a lot of sweetness, with a candy floss type finish. There's a very interesting acidity that reminds me of pineapple, really clean, sharp and delicious.

Country: Costa Rica
Region: West Valley
Nearest City: San Luis de Grecia
Mill: Don Joel San Luis
Farm: Finca La Cumbre
Owner: Allan Oviedo
Varietal: Caturra
Processing: Yellow Honey Process
Altitude: 1,600 m.a.s.l.
Drying Method: Sun Dried - 100% Patio

Roasting Information
Medium to medium dark roast. My preference is just into second crack, first few pops then drop.

"Quick Look" Guide
Sweet, candy floss, pineapple, clean, sharp acidity.

Good filter?

Good espresso?

Cupping notes

Clean cup 7/8
Sweetness 8/8
Acidity 7/8
Mouthfeel 7/8
Flavour 7/8
Aftertaste 7/8
Balance 7/8
Overall 7/8
Correction +36
Total 93

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