About this coffee

This washed processed lot was grown in the mountainous region of Tarrazú, by producers in the charming community of La Esperanza. Exporters, Ceca, identified 20 smallholder farmers who best represent the coffee in this nano-region of Tarrazú. Premiums are paid to these producers for their picking practices, bringing only the ripest cherries, which is time consuming when compared to strip picking, but is essential to a great coffee. Once picked, the coffees are brought to the Palmichal Micromill, a mill known for processing incredible microlots. Ceca is involved in a number of social projects throughout Costa Rica. For this lot, the project is simple, they pay more money to producers for their commitment to high quality coffee.

For this washed lot, processing begins with floater separation, to remove low density cherries, is then depulped, and then washed mechanically. Once all mucilage is removed from the parchment coffee, it’s dried to 11% in drum dryers that don’t exceed 37.5℃, and then rests for 2 months. After the resting period, the lot is hulled and then goes through screen, density, and color sorting at Palmichal.

The Esperanza Community takes their coffee quality seriously, and it shows with this washed lot. With a roast approach of building good base and big flavors, we get flavors of Milk Chocolate, Limeade, Caramel, and Macadamia.