Chocolate, yogurt, caramel, strawberry
The coffee reveals sweet flavors of caramel and chocolate in the cup while the delicate acidity gives notes of fruit yogurt.
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Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60), which you can use as a starting point to emphasise the flavours of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain your preferred sensory nuances, to be adjusted according to the grinding level, the water characteristics and the equipment used.
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Finca Las Nubes – Roberto Mata Naranjo
With a coffee background of almost 50 years, Roberto is a walking coffee encyclopedia who simply knows everything about the cultivation and production processes. Thanks to his experience, his closeness to nature and his love for his land, Roberto has been a pioneer in the sustainable cultivation of coffee in harmony with nature for decades. Directly behind his home he founded a small family business together with his wife Doris and their five children and now prepares his coffees with measured and efficiently organized processes, leaving nothing to chance. Right behind their processing structure they have a small space reserved for tasting where, through cupping, they analyze the result of each process or new experimentation. All batches are processed as per tradition, focusing exclusively on Honey and Natural processes.
Costa Rica
Costa Rica is home to a diverse range of landscapes, from the misty rainforests of the north to the rugged and dramatic peaks of the south, reaching 2,500 meters a.s.l. and have a direct impact on the quality and flavors of coffees.
Coffee grown in Costa Rica often denotes higher quality than coffee from other parts of the world due to its fertile soil, warm, humid climate and the experience of the farmers. Generally, Costa Rican coffees have a bright acidity in the cup, high sweetness and full body while the aftertaste denotes hints of honey, grapes, citrus fruits and molasses in the cup.
Valle de Dota
Located 64 km south-east of San José, the capital of Costa Rica, among the mountains of the Talamanca mountain range, Valle de Dota is the seventeenth canton of the province of San José, Costa Rica. The area enjoys a particular microclimate with average temperatures hovering around 24°C all year round and, due to its altitude and the quality of its soil, it boasts the production of one of the best coffees in Costa Rica.
Caturra
Discovered in Brazil between 1915 and 1918, the Caturra cultivar is a natural mutation of Bourbon, known for being one of the main genetic components of Catimor, the cross between Caturra and Timor Hybrid.
Since the early 1940s the cultivar has become common in Central America, with the introduction in Guatemala, then in Costa Rica, Honduras and Panama; for decades it has been one of the most economically important coffees in Central America, to the point of being often used as the main cultivar in several countries.
The name “Honey” comes from the English/American translation of the word “El Miel” with which producers of Spanish origin call the pulp/mucilage of the fruit. This type of processing is a variant of the natural process, in fact the production steps are similar, the only difference is the physical state of the grain at the time of drying. After harvesting, the coffee drupes are immediately processed, to avoid spontaneous fermentation due to the oxidation of the fruits.
Coffee cherry harvesting
The coffee cherries are harvested by hand to ensure the fruit is perfectly ripe and delivered to the washing station for processing on the same day.
Floating
The floating process, which consists of immersing the drupes in tubs of water, is carried out within 8 hours of harvesting; at the end of this process only the fruits that sink will be used for subsequent processing while the floating drupes will be discarded as they lack the right cell density or are defective.
Drying
The drupes are then stripped of the pulp to remove the external skin, then the coffee beans with the pulp still around them are left to dry in the sun for a period of approximately 3 weeks. There are 4 variations of the method, depending on the amount of pulp/mucilage removed during pulping: White Honey, Yellow Honey, Orange Honey and Black Honey where the pulp is 100% present. On a sensorial level, the Honey process makes the sweetness more complex and richer than the natural method.
Packaging and humidity reduction
After drying, the coffees will be packed in jute sacks and stored in the warehouse for about 1 month; this process helps to further standardise the moisture percentage, thus avoiding the risk of mould formation during sea transport.
Decortication
Once the right degree of moisture has been reached, the parchment is removed from the coffee bean through a roller machine. Afterwards, the coffee is finally placed in jute bags and made ready for shipment.
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