La Pastora Red Honey
Do you remember our collaboration last year with Carlos Montero from Don Eli’s Farm? Well, we were in Tarrazù invited by Carlos to discover his work. We stayed ten days at his family’s home.
We wanted to do some processes ourselves in his wet mill, helped by his son Jacob.
Jacob is well into processing methods and produces outstanding coffees every years. What is even better is we were lucky enough to lay a hand on coffees from La Pastora, an area benefiting of a nice volcanic soil and an exceptional micro climate. This year, a coffee from this very same plot and same variety, villalobos, and same processing method won the 9th place at the Cup Of Excellence.
This was for us a first time and an incredible experience.
We knew from 2017 the profile of the white honey from La Pastora, and with this as a starting point we wanted to try multiple processing methods to achieve a better understanding of the impact on the cup profile.
From the same area we helped the workers to pick the villalobos coffee fruits : a mutation of the typica.
We wanted to do a red honey out of this lot. 50% of the mucilage was removing with the Penagos, then the coffee was soaked without water in two plastic buckets, closed and under shade for 4 hours. Then the coffees were washed then soaked in water a single time overnight. By the morning the coffee was left to dry on african beds.
The resulting cup profile is real smooth.
Of course this process requires a lot of attention because in this season, the temperature varied from 5 to 40 degrees between night and day time. This can increase or decrease the the fermentation process exponentially. The soaking time is normally calculated in function of when the fermentation is happening as it’s going to be longer during the night.
The result is very soft and got a lot of aromatics. Overall, those coffees we brought back are really sweet, sweeter than last year. And this one is the sweetest while keeping a nice a subtle acidity.
We wanted to say thank you once more to the Montero family for welcoming us.
Tarrazù Costa Rica near to San Marcos
Carlos Camacho Montero
Cherries are pulped using a Penagos.
Coffees as parchment are dried on raised beds for two weeks under a small green house. Coffees are agitated once in a while to keep an even drying.