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Costa Rica Volcan Azul Natural Slow Dry
Berries, Pineapple, Spiced Rum
In the middle of the 19th century, when coffee production was in its early beginnings in America, without knowing it, two pioneers and entrepreneurs, Don Alejo C. Jiménez in Costa Rica and Wilhelm Kahle in the south of Mexico, shared the same dream: “To produce the best coffee in the world” to satisfy the new demanding European gourmet market.
More than a century has passed and today the fourth and fifth generations of descendants of these visionary farmers still produce coffee within the same ideals of excellency and top quality that inspired their ancestors. They produce one of the best pure coffees of the world with its Brand “F.C.J. Volcan Azul” on the slopes of the Poás Volcano in Costa Rica.
Roasters Notes:
The perfect combination of boozy notes and purple fruits will always produce an exceptional cup. This is that coffee if you want to explain all the fuss about specialty to a newbie friend 🙂
Area: Alajuela, Tarrazu
Process: Natural Slow Dry
Variety: Caturra
Altitude: 1700 meters
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Colombia Los Nogales
Grape Gummies, Pineapple, Cacao, Vanilla
Finca Los Nogales is a family farm, or rather a company that combines tradition with innovation. It is located in the hamlet of El Diamante, just outside the town of Bruselas in the southern part of the department of Huila. The farm was founded by members of the Hernandez family around 1940. Its tradition and focus on growing the best coffee was then developed by Mr Ricaurte Hernandéz. After his death, it was unclear for a while what would become of this farm. About six years ago, however, the farm began to prosper under the stewardship of Oscar Hernandéz, Mr Ricaurte’s son, and is now a model for farmers throughout the area.
Science and passion – at Los Nogales, the focus is on innovation. The coffee world is constantly evolving and its connection with scientific knowledge is becoming more and more commonplace, or rather a necessity. Oscar therefore relies on the experience of a biochemist, an agricultural engineer, a microbiologist, as well as an experienced accountant and a very capable manager himself. The passion for what they do is not lacking in anyone, they pull together and if they have any differences of opinion, they take them as an asset.
Processing steps used:
- Hand picking of cherries.
- Oxidation – the cherries are piled into a larger mass and allowed to oxidize, the temperature in the flesh rises to 50 degrees. The oxidation time was 50 hours.
- Washing and removal of floaters, disinfection of washed cherries with ozone.
- Peeling the cherries.
- Squeezing the juice out of the skins and mixing this liquid with the peeled grains in fermentation plastic barrels. Addition of the required acetic bacteria.
- Fermentation for 144 hours.
- Washing and drying for 20 days.
Honduras Edgardo Tinoco
Pineapple, Fuji Apple, Jasmine Tea
Oscar Edgardo Tinoco is the owner of "Pino de Oro", located in the buffer zone of the Santa Bárbara Mountain Nature Reserve, at 1640 m.a.s.l. It is one of the most diverse ecosystems since it is made up of cloud forests, tropical jungles and pine forests. Additionally, the population is originally from the Lenca ethnic group, which is why they have inherited many of their practices and customs. Oscar Edgardo's history in the cultivation of coffee began as a teenager when he became involved with his father in the knowledge and management of the farm. Later as an adult, when making the decision to expand his farmland and also decide to participate in the contest.
Roaster Notes:
It's very lucky for us to be able to feature a coffee from the 2023 Honduras COE winning farm here. Also combined with a less common Anaerobic Honey process, this coffee becomes an interesting combination that you should not miss. The processing is subtle in this case, just enough to increase flavor complexities but what we really enjoy in this Honduran is the clean cup combined with very high sweetness. We are pleasantly surprised when tasting this as espresso as well - clean and very prominent sweetness. This is one that never feels boring to drink over and over again
Area: Santa Barbara
Process: Anaerobic Honey
Variety: Catuai
Altitude: 1640 meters
Colombia Finca Las Flores (Chiroso Anaerobic Natural)
Strawberry Yoghurt, Elderflower, Fuji Apple
Finca Las Flores is one in a group of five farms that have banded together for the greater success of each producing family. This tight-knit collective in the Pitalito area collaborates closely in everything from agronomy and processing innovations, through to marketing networks and community get-togethers.
Las Flores began with 2 hectares mixing Caturra and Colombia variety coffee trees (some 18,000 in total planted) when Edilberto Vergara and Nubia Ayure arrived, moving the family from Cundinamarca to Acevedo in 1990. As their three boys grew up, they became instrumental in the Las Flores production. Eldest Carlos with youngest Diego runs most logistics for the farm on the ground. Whilst middle son, Johan, has brought his experience from working with other celebrated producers to direct processing decisions at Las Flores and having an extraordinary impact on the qualities being achieved.
Since 2006, the family have gradually built on their traditional beginnings with the introduction of alternative varieties for the region, such as Chiroso, Java, Pacamara, Pink Bourbon and Tabi. Currently, Las Flores spans over 14 hectares with 90,000 trees, whilst always retaining a dedicated natural reserve to protect its biodiversity.
Chiroso is relatively new variety, genetically identified as an Ethiopian Landrace from recent studies. This long bean variety was discovered growing in the area surrounding Urrao, Antioquia, Colombia.
However, there are still many things unknown about this variety, but one thing We can ensure you is the potential of this variety is enormous for its cup quality described as complex, aromatic, elegant, sweet with bright acidity.
Roaster Notes:
The coffee exhibits the unique combination of pronounced fruitiness as well as intense deep floral aromatics. This makes this coffee as excellent on the nose as it's on the palate. Truly flavors that can rival even the best Geshas.
Area: Bruselas, Pitalito
Process: Anaerobic Natural
Variety: Chiroso
Altitude: 1750 meters
Gesha Village Surma G31 Lot 22/79
White Florals, Nectarine, Mandarin