COSTA RICA nectarine ∙ plum ∙ toffee sweetness
This estate coffee was produced by
the Marin family in the world famous region of San Marcos-Tarrazú.
The family decided to blend the
Catuai and Caturra varieties and process them naturally resulting a more balanced cup.
T
ogether we are stronger - this could be the slogan of the Costa Rican Agrivid (Asociación de La Violeta de Desamparados). The founding coffee growers of the association joined forces, established their own processing station and decided to switch to organic farming. Their aim was noble: to reach a more favourable position in the specialty coffee market, than they could do on their own. Agrivid is in the region of Tarrazú, and is about 36 km from the capital. As this region offers coffees with unique taste, it is rapidly becoming widely popular with roasters all over the world. The farmers of Tierra Fertil, the Marin family have their farm at the altitude of 1600-1800 meters. The cherries are hand picked during the harvests from November to March. The principles of organic farming are taken very seriously: no pesticides or herbicides are allowed, and fertilizers can only be used 3 months prior to harvest. The soil is carefully managed to minimize natural erosion, and trees are planted among the coffee bushes to provide shade
in summer. This coffee was grown by Emilio Marin Piedra and his family. It was processed naturally and is a combination of Catuai and Caturra varieties, all grown on trees aged about 14. The final taste of the coffee was influenced by a number of factors: the clay soils, the wet season that lasts for 6 months, and the mean annual temperature of 20 °C. Agrivid can offer excellent coffees because the farmers’ expertise and invaluable experience gained over the years all contribute to the success. As a result, no matter what method they choose to process the cherries, the final product is always exceptional.
Our coffees taste the best when extracted with water of the proper hardness* range. In order to highlight the best flavour of our roasts we recommend having 5 to 10 days of resting period after roasting, but consume within two weeks of opening. Enjoy!
This coffee was dry processed, which means that no water was used, the beans were dried slowly under the sun as nature intended. The beans - still inside the parchment - are dried for several weeks. The partially dehydrated beans are then hulled and transported to the processing station of Exclusive Coffees. Here the parchment of the dry beans is completely removed and the product is packed then prepared for export. * Total hardness: 50 –175 ppm CaCO3 (2.9–9.8 °d), ppm CaCO3 (2.2–4.2 °d), pH: 6.5-8.0.
alkalinity/buffer: 40 –75 (The SCAE Water Chart)
photo by weadapt.org
TIERRA FERTIL