||Costa Rica Finca El Pilon Natural Catuai 2014
A brand new coffee for us this year, and the very first time we have found a natural processed coffee that we like from Costa Rica. Costa Rica is famous for its honey processed and washed process coffees, but not so much for its naturals. On my January 2014 visit the exporter was very keen to show me this amazing farm and mill, and then for me to taste the coffee; I must admit, so was I.
Located in the famous Tarrazu region of Costa Rica, the farm can be found on the boundaries of the canton (town) of Leon Cortez. It's owned by Edgar Urena and has a total production of just over 100 bags. The farm is only 10 hectares in size, with 8 of them dedicated to coffee production, and it's planted with both Caturra and Catuai. It has an altitude from 1,600 m.a.s.l. up to 1,750 m.a.s.l.
This lot comes from the Catuai plants. It's a natural process coffee, in which cherries are picked from the trees and the skin is left on. The coffee is dried using raised beds. The cherries are then turned regularly as they dry, to make sure the drying is even and that they don't over-ferment.
In the cup expect redcurrant jam mixed with fresh strawberries. Not your normal natural fermented strawberries, but fresh and clean. Don't let that fool you on the body; the body is big and bold, with a dark chocolate aftertaste and finish. If this is how Costa Rica does naturals, I'd like to see more.
Farm: Finca El Pilon
Farmer: Edgar Urena
City: Leon Cortez, Tarrazu
Region: Tarrazu Region
Country: Costa Rica
Farm Size: 10 Hectares
Coffee growing area: 8 Hectares
Altitude: 1,750 m.a.s.l.
Processing System: Natural
Medium to medium dark, from before second to just into it, nowhere else. This one needs to be treated very carefully.
"Quick Look" Guide
Redcurrant jam, fresh strawberry, dark chocolate, very clean.
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