Costa Rica Don Joel San Luis Finca La Cumbre Yellow Honey Caturra (RAISED BEDS) 2015


Bean name Costa Rica Don Joel San Luis Finca La Cumbre Yellow Honey Caturra (RAISED BEDS) 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 this lot and pulp it to a yellow honey (this is where the cherry is removed, and some of the musilage, yellow not having so much musilage). Allan then started the drying process on a raised bed for around four days, then transferred to the drying patio for around 7 days to finish off. Allan noted this was a much lighter red in colour than the sample he did.

The other lot can be found here. It went through exactly the same pulping process, but was dried 100% on the patio as normal. Allan noted this was a much darker red than this raised bed lot.

The experiment was in full swing when I visited the farm last year 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 this is sweet sweet sweet, the candy floss finish from the patio dried lot remains and is more dominant, almost like the sweetness volume has been turned up. The acidity and pineapple also remain but in a slightly toned down style, however there's an increase in body, aftertaste and mouthfeel.

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 - 50% Raised Beds & 50% 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, huge mouthfeel, body.

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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