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San Juanillo | Costa Rica

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£8.50
Regular price
Sale price
£8.50
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SCA Cup Score

86.0

Tasting Notes

Red Apple, Toffee, Cocoa

Process

Red Honey

Varietal

Marsellesa

Altitude

1600 MASL

San Juanillo is the brainchild of an agronomist (Tomas Gutierrez) and an industrial engineer (Allan Vargas), who shared a vision for this beautiful farm in San Juanillo, Naranjo when they bought it in 2007. Part of this vision was to create a model for how a modern-day, sustainable coffee farm should look. They wanted to shake the shackles of any old-school thought and draw on the best technical advice out there. Including the use of hybrids, renovation techniques and fertilizer applications. Taking a more scientific approach to the management of the farm, without forgetting environmental responsibilities – the farm is Rainforest Alliance Certified.

In order to obtain the best coffee, they stated a renewal program to replace the traditional Caturra and Catuai varieties, both susceptible to rust, with highly productive and rust-resistant varieties. To produce a special coffee, the best practices of management and use of the soil are applied, with the aim to become a model farm for good quality and sustainable coffee production. For Tomas and Allan, the coffee production is a passion, so in 2018 they expanded the area of their farm by buying 8.5 hectares from their neighbour. Today the farm is 80% renewed with varieties such as Marsellesa and Hybrids, which will allow to increase in production in the next 3 years. One of their greatest achievements was in the 2014-2015 harvest, when one of their micro-lots participated for the first time in the Cup of Excellence. They won 19th place among 144 coffees, they competed with a new variety called H1 or Central American hybrid. In the 2015-2016 harvest they competed again and they were in the top 44 best coffees in Costa Rica.

Their pride in being producers of high-quality coffee and delivering the best quality to clients makes them constantly invest and innovate in the V&G San Juanillo project. It’s very important for them to do soil and leaf analysis that help them make choices of what nutrients their farm need, they fertilize three times a year and try to work the farm as sustainable as possible, they like to grow fruit trees like bananas and citrus for shade. The Marsellesa variety grown in this farm is a high-performance plant adapted to medium altitudes, with remarkable acidity in the cup. It is a descendant of Sarchimor which is resistant to leave rust and with high yield.

100% ripe coffee is picked on the farm, the coffee is then transported to the wet mill, the first step would be to take out strange material such as stones and leaves. After the coffee goes through a floating system it’s passed to a fermentation tank, where they let the coffee ferment with the pulp for 12-16 hours, we believe that this fermentation process gives better notes to the final cup. Then the cherries pass through the depulper machine that allows leaving as much mucilage as possible in the beans. The coffee is then dried in the African beds for 2 days to take out the excess humidity and to let the sugar stick to the bean, then the coffee is dried in the patios. Normally they don’t move the parchment too often, they let the coffee rest for several hours to give a different fermentation to the coffee and better cupping notes, the idea is to move the coffee but not too much. A warm temperature is needed to get a red and shiny colour. When the coffee is ready they let it cool down before packing it in the bags, normally the coffee is cooled down at a dry and dark place of the mill. We don't use mechanical drying on the red honey because it has too much mucilage and can cause problems to the mechanical driers. In the dry mill, the coffee is sorted by size, weight and colour.

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