Costa Rica Piedra Blanca

Costa Rica Piedra Blanca

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Origin Piedra blanca is located southwest of San Luis, in the Central Valley of Costa Rica. The hilly terrain with an altitude of 1400 meters above sea level, enough moisture, which on average exceeds 2000 mm per meter per year, create a very suitable environment for growing coffee. The Central Valley even grows about 15% of Costa Rica's total coffee production, and the plantations are among the oldest in the country. The soil is mostly clayey and enriched with volcanic ash and coffee trees in this area ripen from November to the end of March. The main varieties of coffee trees grown in this area are Caturra and Catuai. Recently, however, varieties that are traditional for other regions, such as Typica, Bourbon or Geisha, are also doing very well here.

varietyWe decided to buy coffee from the Piedra blanca farm very quickly. At the cupping, it appealed to us with its fresh taste, which is different from the coffees we were used to in Costa Rica. In addition, the fact that it is a variety of Kenya, which is not yet so widespread in Costa Rica, also played a role. This is a relatively well-known Kenyan variety SL28, which was bred in Scott Labs. Coffee trees were planted on the farm 4 years ago and is therefore one of the first harvests.

Producer: Minor Salas Alfaro
Altitude: 1400
Varietal: KeniaHarvest
Period: December to febuary
Harvest type: Handly
Process: yellow honey

Cultivation
Coffee in San Rafael is grown by about 100 families, and for this reason a processing plant of the agricultural cooperative Aprocetu was built and put into operation here in 2009, which buys and processes coffee from local farm owners. The processing plant strives to educate farmers on how to achieve the best possible yield from coffee cultivation and at the same time constantly improve the quality of the entire harvest. The owner of one of these farms, namely the farm called Piedra blanca from which our coffee comes, is Mr. Minor Salas Alfaro.

Processing
Our coffee was processed by the honey method, specifically yellow honey. In honey processing, a certain percentage is left on the grains during the grinding of the skin and pulp. About 50% of the pulp and juice was left in the processing of this coffee by the yellow honey process. Subsequently, the grains were dried on African beds, but this took place in the shade to prevent too fast drying and loss of moisture. The whole process took about a week and the grains had to be turned 4 times every day to avoid mold infestation. The final steps are the peeling of the grains from the parchment, cleaning, sorting and subsequent packaging in bags.

Taste
Coffee is an ideal mix of Kenyan variety with typical elements of Costa Rica coffee. Common attributes of Kenyan coffees, such as sparkling and juicy taste, harmonize, round and give them softness, which are typical of Costa Rica coffees. As a result, these tastes are perfectly connected and a very balanced and surprising coffee is created, in the taste of which you will find tones of raspberries, cranberries, limes, chocolate and almonds. We recommend preparing this coffee on an aeropress or V60.

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