Seis Familias, Costa Rica

COFFEE TASTING NOTES FOR SEIS FAMILIAS, COSTA RICA

vanilla custard, graham, strawberry jam, apricot, blood orange, caramel, roasted nuts

 

COFFEE BACKGROUND FOR SEIS FAMILIAS, COSTA RICA

All kinds of businesses have pivoted their normal operations to adapt to the challenges of the COVID-19 pandemic. This includes specialty coffee producers around the globe. Many contracts were canceled because of economic recession, which left farmers with a surplus of unsold coffee. Seis Familias (“six families”) is the result of blending the harvests from six microlots in the Tarrazú region of Costa Rica. Collaboration offers a new way for these coffees to be sold and provide support to producers during a very challenging year. 

The six families and mills represented in Seis Familias include:

•Micro Beneficio Palmichal: Paul Ureña

•Micro Beneficio Vista al Lao: Verny Navarro

•Micro Beneficio Montañita de Tarrazu: Daniela Gutierrez

•Corporacion Lumal: Carlos Castro

•Micro Beneficio Don Amancio: Leo Mora

•FADIVA: Allan Vargas

Producers in Costa Rica are mindful of environmentally responsible solutions in an effort to conserve water. The honey processing method is a signature of Costa Rica because this method uses significantly less water than a washed coffee. Honey process beans are laid on raised beds to ferment and dry with some of the mucilage of the coffee cherry remaining on the beans. This creates a sticky golden outer layer which resembles honey and gives the coffee a distinct sweetness. 

These microlot harvests were meticulously paired at a cupping lab to achieve a harmonious blend. The flavor profile of Seis Familias features a range of sweet and citrus notes, including vanilla custard, apricot, blood orange, caramel, and roasted nuts.