Description
Produced by Efrain Naranjo
Part of our New Year rare range and our third and final Costa Rican is processed using a Kenyan double soak.
This is the first time we have bought coffee from the Santa Rosa micro-mill, located high in the mountainous Tarrazu region of Costa Rica. The mill is actually located only around 10 km from Altos de Abejonal, where we have worked with Mauricio Vindas for over 4 years. The mill processes coffee from several small farms owned by Naranjo family, mainly tended to by Efrain ‘Macho’ and his son Herberth. This lot of Red Catuai is processed using a slightly strange method when compared to most of Costa Rica. Due to the high altitude of the mill, the Naranjo family are lucky enough to have access to a small mountain stream which gives them a plentiful supply of fresh water. This means that they are one of the few mills in Costa Rica that are able to accomplish a fully washed process. In this case, the coffee is mechanically de-pulped, fermented in mucilage for 12 hours, washed to remove all pulp, then taken to a next set of washing channels, and fermented again for around 10 hours. This second soak is similar to the washed process used in Kenya, allowing for a second sorting stage, removing low quality floating seeds, but also creating a very clean character in the cup, refining and adding clarity to the acidity.
Taste Notes: if you like washed coffee you’ll love double washed coffee. Huge floral notes to begin , black tea with a really pleasant citric acidity.
The acidity lends real structure to the cup with molasses, maple syrup, prune and savoury notes.
