||Costa Rica Finca El Potrero Red Honey Bourbon (2016-)2017
This coffee is one of five we have from this farm and mill. In the past we had 5 different coffees and so I had high hopes that my dreams would come true once more, on my most recent visit I asked the guys if they'd be able to work their magic again and was delighted when they said YES!
Originally I asked if it'd be possible for them to apply 3 different honey processes to the same coffee, in my mind I was really hoping for a white, red and black honey. They told me they could do better than that and we ended up with those 3 + a washed version and a black honey Geisha! Fast forward to this year and we have 5 different coffees but they're a little different than last time...yellow, red and black honeyed Bourbons + a natural Bourbon and a gold honey Geisha!!
So, what is honeying I hear you ask? Well, this is a question I get asked quite a lot so I decided I should make a video with someone who really knows his stuff! Clicky clickly click...
Or, if you're a fan of words...OK my friend, here we go!
When the coffee cherry is picked you either leave the cherry on (natural processing) or remove it fairly shortly after picking. When you remove the seed from the fruit (the coffee bean as we know it) there's a sticky mucilage that's usually removed using fermentation for washed processing (as this one is). This requires an amount of water and can pollute local rivers and streams (don't worry they're processing the water at the mill in this case). Add to this the problem of a general lack of water in Costa Rica, the pulped natural and honey process is a perfect solution. There is a kind of de-plulper that can remove this mucilage and can be set to to different degrees. It started off as three types but the range expanded over time; there is white honey (removes the most), gold honey, yellow honey, red honey and black honey.
This coffee comes from the Tarrazú region of Costa Rica, a really rather famous region for its coffee growing. The mill is called Puente Tarrazú and is located in Santa Cruz de Leon Cortes. The mill produces around 800 bags per year, so is fairly small scale in the grand scheme of things.
El Potrero is around 22 hectares in size with 20 of those involved in coffee production and sits at an altitude of 1,600 metres above sea level.
In the cup this is a bit of a fruitcake! You're going to get satsuma with a madeira cake sweetness and a really creamy finish, for me it's a Victoria sponge with juicy orange segments on top in a cup!
Country: Costa Rica
Farm: Finca El Potrero
Mill: Puente Tarrazú
Farmer: Rodolfo Rivera
Farm Size: 22 Hectares
Coffee growing area: 20 Hectares
Altitude: 1,600 m.a.s.l.
Processing System: Red Honey
Medium - just before 2nd crack starts.
"Quick Look" Guide
Satsuma, madeira cake, creamy.
Note: Cupping Scores for Clean Cup & Acidity are actually 6.5 each, not as above (software limitation, allows whole numbers only)
« Back to Coffee Archive