The Audio version of In My Mug, the weekly coffee subscription podcast from Hasbean
Episodes
Monday May 25, 2015
Monday May 25, 2015
So an old favourite returns in this Costa Rican Licho: a coffee that we first bought from a Cup of Excellence auction many many years ago in 2007, where it finished 4th. This is now it's seventh year with us and I'm super proud to offer it.
It is also a coffee that shows our development as a roaster. First we bought this coffee in the Cup of Excellence program (a great way to meet a grower). Then we bought it from an import broker; because we are a small coffee buyer, they helped us bring in this coffee. Then we bought directly from them. Then 2 years ago, I went out to the farm and did the deal on the farm with the brothers. I love the fact that last year I walked onto the farm after cupping a particular lot in the exporter's office, asked how much they wanted, and there was a short conference. They came back and told me, then we shook hands. Then we got back into the 4x4 and drove away. This year we agreed an European exclusive deal with them for this coffee, continueing the close work we have with them.
We also agreed a price going forwards that is higher than last years, and agreed to take an amount more than ever before, to prove how wedded we are to this coffee.
Grown in the region of Naranjo, in the volcanic Northern Cordiles corridor of the Western Valley by the Aguilera brothers, this coffee is cultivated at an altitude of 1500 metres above sea level. The varietal is carefully selected Villa Sarchi with some Caturra (around 30%).
This coffee is honey processed, which is like the pulped natural method, so the fruit is removed from the seed of the coffee bush and left to dry. The main difference is that when the cherry is removed there is no water involved, so mucilage sticks to the bean. This can be dangerous, but it's necessary in these parts of Costa Rica where water is limited: in this area of Naranjo water is a precious commodity so this method suits the location very well.
Whilst drying, the coffee ends up clustering because there is so much mucilage. So the coffee either needs to be turned regularly to stop this happening, or it has to be broken up. Over-fermentation can happen at this stage and you can end up with a not so good cup. But the Aguilera brothers are well versed in this method and are some of the most skilled in Costa Rica.
In the cup this coffee is delicious and has become one of our staple coffees. All the things that has made this coffee great over the past four years are still there; the front end sweet honey, the delicious mid-palate of raspberry, and the distinctive melted chocolate aftertaste that's smooth and balanced. Also the amazing clean tastes stay super clean. This is one coffee I'm very proud to offer.
- Country: Costa Rica
- Farm: Finca de Licho
- Farmer: Aguilera Family
- City: Naranjo
- Region: Alajuela
- Farm Size: 28.00 Hectares
- Coffee growing area: 9.10 Hectares
- Altitude: 1,500 m.a.s.l.
- Variety: Villa Sarchí 70% and Caturra 30%
- Processing System: Yellow Honey Coffee (Pulped Natural)