||Costa Rica Finca El Pilon Natural Catuai 2017
This was a brand new coffee for us a few years ago and this year I'm excited to have it back for the third time. It holds the honor of being the very first naturally processed coffee from Costa Rica that we liked, and it holds onto the top spot as the one we enjoy the very most.
Costa Rica is famous for its honey processed and washed process coffees, but not so famous for its Naturals. During my January 2014 visit to Costa Rica, 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 rather 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 ten hectares in size, with eight 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 rum and raisin ice cream and fresh plum sprinkled with Demerara sugar! This is a very clean and sweet coffee that finishes with a little mandarin and dark chocolate.
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 – drop just before second crack gets going.
"Quick Look" Guide
Rum and raisin ice cream, plum, Demerara sugar, mandarin, dark chocolate.
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