||Costa Rica Finca El Pilon Natural Catuai 2015
Last year this was a brand new coffee for us and it was the very first time we had found a naturally processed coffee from Costa Rica that we liked. Well, I'm so happy to have it back for a second year!
Costa Rica is famous for its honey processed and washed process coffees, but not so famous 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, I was also very keen.
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 each year 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 to 1,750 metres above sea level.
This lot comes from the Catuai plants. It's a naturally processed 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 a sherry trifle sprinkled with dark chocolate! Straight away you get dark chocolate and a whole load of red fruits (think cherries, strawberries and raspberries), which are closely followed by a sherry booziness from the natural processing. I said it last year and I'll say it again: if this is how Costa Rica does Naturals, I'd like to see more!
Country: Costa Rica
City: Leon Cortez
Farm: Finca El Pilon
Farmer: Edgar Urena
Farm Size: 10 Hectares
Coffee growing area: 8 Hectares
Altitude: 1,750 m.a.s.l.
Processing System: Natural
Medium - before 2nd is perfect for this one.
"Quick Look" Guide
Dark chocolate, cherry, strawberry, raspberry, sherry, boozy, trifle.
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