We have bought several new coffees from Costa Rica. Last year we had the Senel Campos from Per Nordby from Gothenburg and this one is similar. Rested overnight, then fermented for two days. When it’s dried after five days it returns to the fermentation tanks to let it develop more complex flavours. We think it’s like peaches or mango in balsamic vinegar. Delicious!
This is a natural Anaerobic Milenio, that has undergone a double anaerobic fermentation. This is a method Jhon Alvarado has developed to increase the maximize the flavor complexity in the coffee.
Jhon ”Jhonny” Alvarado comes from a family of coffee farmers. Many of his brothers farm as well, in the same region – Brunca. This fairly unknown region has seen an upswing of micro mills over the last 5-6 years. John Alvarado and his family started his mill Corazon de Jesus in 2015 on a very tight budget and with a very short time frame before the harvest cycle – and made it. They got help from friends and family, and they believe they got help from higher powers as well, hence the name. Beside the mill, they own four farms on different locations in Brunca. Main farm is El Salitre where coffee from all farms are sorted and de-pulped, and the wet parchment is taken to the mill for fermentation and drying. While John was off to a rough start they now have a grand operation and produce over 800 bags between the four farms.
This lot is a Milenio from the farm El Salitre, with only 1 hectare of Milenio planted three years ago. The coffee is rested overnight inside a bags, where the temperature is around 17 to 20 degrees celsius. The next day the coffee is taken from the farm to the processing plant, where it is deposited in fermentation tanks, in which it will spend two days in an anaerobic fermentation, with no presence of oxygen. It is there where the cherries start fermentation and create latic acids, which provide the coffee with different flavors.
On the third day the coffee is taken to an African bed for a two-day drying, where the cherry will dehydrate. On the fifth day the coffee cherries are returned to the fermentation tanks; this time already dehydrated. In this new fermentation, the coffee achieves more complex flavors, where the wine and more complex flavors are present. On the seventh day, the coffee returns to the African beds where it will spend 15 days, before moving to final drying patios. During these 30 to 35 days that the drying process entails, they remain slow drying at temperatures between 20-27 degrees Celsius. This way a uniform drying is obtained.