COSTA RICA
white grapes ∙ hazelnut ∙ sundried fruits
The farm where this coffee comes from is famous about winning the Cup of Excellence competition five years ago. The restricted yield and the controlled white honey processing carefully done by Ricardo Calderón at Los Girasoles is responsible for the clean and complex taste of our coffee.
his excellent Costa-Rican coffee has a unique flavour profile that is not typically Central American. We recommend it as a light, but exciting espresso. Ricardo Calderón Castillo is a typical self-made man, who managed to establish his own coffee plantation starting from the bottom of the ladder. He founded his own washing station named Los Angeles in 2010, during the micromill boom that affected the owners of small plantations a positive way, and later he even created an alliance consisting of nine micro-plantations. His greatest achievement is winning the Cup of Excellence in 2011. It is a true family business in every sense: each member of this family plays a role, including his wife Lourdes and their three children, Diego, Miguel and Lizeth. The 14-hectare farm Los Girasoles is in Tarrazu, the most well-know coffee growing region in Costa Rica. It is at the altitude of 1900 metres, in the valley of Dota. The majority of the coffee bushes have been planted on an incredibly steep hillside, on clayey soil shaded by banana trees. The harvest of Catuai, Villalobos and Geisha varieties is from January to March. Because of the high altitude the cherries ripe at a slower rate giving local coffees a more intensive and complex
flavour profile. As a quality improving measure, Calderón Castillo decided to restrict the yield from 800 bags prior to 2012 to 700 bags. The intervention has proved to be successful, the quality has been improving year on year. Costa Rica has devoted a great deal of energy not only to improve the infrastructure and hygiene of processing facilities, but to enhance the quality of the coffee produced in the country, so growing robusta has been prohibited by law. At Los Girasoles a special white honey process is applied which leaves only a very limited amount of pulp and mucilage on the beans. The beans are later dried on elevated African drying beds for 10-14 days. We picked out the hints of white grape, hazelnuts and sundried fruits with intense acidity in Los Girasoles.
... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
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photo by Thrive Supply
Los Girasoles
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