COSTA RICA - ESPERANZA - NATURAL THERMAL AEROBIC

This Costa Rican coffee from Don Alexis Coffee is exceptionally vibrant and fruity, with notes of blood orange, gingerbread and tamarind, intense acidity, very sweet with medium and silky body. A precious and meditative coffee.

SENSORY DESCRIPTION

Our score: 87.75 out of 100 points

Sensory profile: Vibrant and fruity

Aromatic Notes: Blood orange, tamarind, gingerbread

Taste & Body: Disruptive acidity but pleasant medium and silky body, very sweet

TECHNICAL DESCRIPTION

Origin: Costa Rica

Area: The Saints

Cooperative/Farm: Hope

Microlot: Don Alexis

Altitude: 1750m

Variety: F-1 Hybrid

Process: Natural thermal anaerobic

FULL DESCRIPTION

We are in the Los Santos area on the slopes of the Tapantì National Park, in the Cafetera area of Costa Rica.

Here Don Alexis and Dona Anabel who were the founders of the Ramirez/Navarro family have their farms, a family business that includes daughters and grandchildren, more than a dozen people in total. Today, the whole family is part of the company,

Process:

1. Cherry picking
2. Whole cherries are wrapped in black plastic to ferment inside the greenhouse or solar dryer. Particular microbes resist the temperature of 40-45°C, making them ferment at a constant temperature. Exposure to heat begins to break down the natural sugars in coffee cherries, partially caramelizing them.
3. Sun drying for about 30 days.
4. Stored in parchment until prepared for export.
This creative process gives the coffee an exceptionally original, sweet and fruity flavor, as well as a rounded and balanced cup.

Variety:

F-1 is a hybrid between Sarchimor T-5296 and wild varieties Ethiopia ET-25, developed by various Central American coffee research institutes together with World Coffee Research. Esperanza combines high cup quality with high disease resistance.