Two amazing Costa Rica coffees have landed at the roastery. Some of you might remember the Corazon de Jesus from last Christmas. It really was one of the best I have had that period and we secured two lots from them. This is the El Salitre from Jhon Alvarado. This coffee has a double anaerobic fermentation, giving fruity and funky flavours. Please enjoy!
This is a natural Anaerobic red Catuai, 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.
DA 22 comes from the farm EL Salitre midpoint of the farm, at a height between 1800 and 1850. This process is a double natural anaerobic, which was collected and fermented one night in a sack, passing the next day to a fermentation anaerobic for 2 days. On the third day, this coffee is taken to the African bed where it will dehydrate for two days. These days it is crucial that the coffee loses enough moisture and evenly, since it will be taken again to anaerobic fermentation. For this fermentation we look for the coffee to be all the same in humidity, since if one of them has higher humidity or the grain is still wet, the fermentation may not be correct and some grain may turn into phenol or over-fermentation. This process lasts around 35 to 40 days. A uniform drying with a thickness of 5 centimeters is important so as not to lose as much moisture or accelerate the drying process. Once in the cellar, the coffee is stored in the best way and tasted until its 2nd month, when it begins to express itself better.