Cedral Alto, Costa Rica

$22.00 – $44.00

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CEDRAL ALTO, COSTA RICA COFFEE TASTE NOTES

apricot, peach, chocolate malt, candied orange

 

CEDRAL ALTO BACKGROUND

Finca Cedral Alto embodies the environmental responsibility of Costa Rican coffee. The farm’s story begins with its owner, Jorge Vasquéz. After working as a banker for more than 20 years, Jorge followed his passion for sustainability and founded a recycling company. He also purchased Finca Cedral Alto. This lush, 22.5-hectare farm is more than two-thirds forest and preserved primary rainforest.

A multitude of species call Finca Cedral Alto home: from coffee and fruit trees to cattle, reptiles, parrots, tropical flowers, and more. The property is maintained by Jorge and a small team including his cousins, Alex and Daniela. Weeds are cleared by hand to prevent the use of herbicides. Natural fertilizer made from the pulp of coffee cherries helps nurture the plants while eliminating waste from processing.

The honey processing method is a signature of Costa Rica. This method uses elements of natural and washed processing. While natural process beans are dried in the fruit of the coffee cherry, honey process beans are dried with only some of the cherry’s mucilage. This sticky golden outer layer gives the process its name. After drying, the fruit is fully removed during milling. This process uses significantly less water than a washed coffee, which is important because producers in Costa Rica have limited access to fresh water.

This year’s coffee is the first harvest from Finca Cedral Alto processed at their own wet mill in Costa Rica. With heavy body and intense sweetness, Cedral Alto’s flavor profile features notes of stone fruit and nutty chocolate malt.

Country:
Costa Rica
Region:
Central Valley
Altitude:
1850 MASL
Process:
Honey
Varieties:
Catuai
Harvest:
January – March 2020
Relationship Length:
1st Harvest
Sourcing Partners:
Ally Coffee (importer)
Brew Tag - Cedral Alto
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