||Costa Rica Zarcero Honey Process 2011
||Varietal: Catuai & Caturra
Another of our direct trade coffees from this years plum lots we secured, but one of the smallest lots we captured. This coffee is grown by Gillio Francesa Ferraro, a mature guy who I met on my trip to Costa Rica this year. We have a rule at Has Bean that if you're over 40 you can be a character (under 40 and a character makes you just 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) but his brutal honesty was refreshing if not a little quirky. The thing that made me smile was he was driving an old jeep that was falling apart (he told me it was from the 60's) but the best part was the engine was a Dormans 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 clime and see something so linked to home.
This is not your typical Costa Rican coffee. Forget all that has come before, this is a unique cup. It's a Catuai/Caturra mix with a growing altitude of 1700 masl and it is located in the Western Valley area of Zarcero. The land is rugged and difficult to farm, but Gillio manages to get the very best out of it.
In the cup expect the honey processed sweet cup, super, super sweet, think sugar on sugar with a little more sugar, but there is an interesting spice undertone, something floral and it finishes like caramelised sugar. Yes it's sweet.
* Producer name: Gillio Francesa Ferraro
* Region: West Valley
* Microregion: Zarcero
* Area: 7 Ha., 2 farms: Guadalupe, 5 Ha., 1650 masl and Zarcero, 2 Ha., 1700 masl
* Production: 150 bags/year Varietals:
* Cultivar blend of Catuaí 50%, Caturra 30% and Catimor 20% (Catimor is harvested separately and delivered to local coop)
* Workers: 20 harvest pickers, 4-5 farm workers, 2 mill workers
* Pulping: Penagos technology from Colombia – Fully Washed Mechanical elimination of mucilage Drying: 100% “honey” process on african beds
Medium to medium dark roast. My preference is just into second crack, first few pops then drop.
"Quick Look" Guide:
Sweet, sweet, sweet, floral, spicy, did I mention sweet?
Good Filter: Yes, Good Espresso: Yes
« Back to Coffee Archive