||Costa Rica Zarcero Finca La Casa Yellow Honey Caturra 2017
This is a coffee grown by the amazing Gillio Francesa Ferraro, a mature guy whom I met on my trip to Costa Rica a couple of years ago. We have a rule at Hasbean that if you're over 40 you can be a character (under 40 and "being a character" just makes you weird). Well, Gillio is the perfect example of a character. The first thing he said to me was that my belly looked as if I ate too much, and that I should lose some weight. I was in the midst of exercising and dieting; his brutal honesty was refreshing, if not a little quirky.
The thing that made me smile was that he was driving an old Jeep that was falling apart (he told me it was from the '60s). The best part was that the engine was a Dorman engine built in Stafford, UK. My father-in-law and two brothers-in-law all work at the factory, and it was amazing to be in a foreign location and yet see something so linked to home.
The name for this coffee in previous years has been a bit of a long one and you might have looked at it and thought, 'oof! Steve that's a bit of a long one!' but I've shortened it a little this year, but let me explain what the different parts mean...
'Costa Rica', I'm sure you can guess, is the country, and then 'Zarcero' is the micro-region/canton of Costa Rica that the coffee comes from.
'Finca La Casa' is the name of the farm that the coffee is grown on.
'Yellow honey' is the processing method, which is a variant of the pulped natural process, and then – finally – 'Caturra' is the varietal of the coffee.
This is not your typical Costa Rican coffee by the way, forget all that has come before; this is a unique cup. It's a Caturra coffee, and is grown at an altitude of 1,700 metres above sea level.
Gillio has two farms in Costa Rica. This one is called Finca La Casa (which just means 'farm at home'), and it can be found in the western valley area of Zarcero. The land around his house is rugged and difficult to farm. Gillio manages to get the very best out of it by working the land every day, even at the age of 83. I hope I'm half as active as he is when I get to that age!
In the cup expect a lovely sweetness, think white sugar with a spoon of extra sugar added. The complexity comes from it’s floral tones, think jasmine and coffee blossom. But the finish is what really makes this coffee, caramelised sugar with a creamy finish, think Creme Brûlée with a lovely toffee note.
Country: Costa Rica
Region: Western Valley
Farm: Finca La Casa
Producer: Gillio Francesa Ferraro
Farm size: 2 hectares
Altitude: 1,700 m.a.s.l.
Workers: 20 harvest pickers, 4-5 farm workers, and 2 mill workers
Pulping: 'Penagos' technology from Colombia – fully washed mechanical elimination of mucilage
Processing method: Yellow honey
Drying method: Raised African beds
Medium – all the way through first crack but don't let this get into second crack at all.
"Quick Look" Guide
White sugar, floral, jasmine, coffee blossom, caramelised sugar, Creme Brûlée, toffee.
Note: Cupping Scores for Mouthfeel & Flavour are actually 6.5 each, not as above (software limitation, allows whole numbers only)
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