Costa Rica Organic Coffee
Costa Rica Organic
The coffee from Hacienda la Amistad shines not only in the cup but in its commitment to the environment and community. It’s remarkable that 97% of the land that Roberto Montero’s grandfather first purchased in the early 1900s has been dedicated to forest preservation, with 6,000 of the original 10,000 hectares given back to the government of Costa Rica for the preservation of La Amistad International Park, the largest natural reserve in Central America. With the 4,000 hectares that have remained in this third-generation coffee farmer’s possession, Montero has dedicated 300 hectares to organic coffee production and most of the rest is forested and teeming with wildlife.
Roberto’s commitment to organic farming pairs harmoniously with his commitment to his community. La Amistad’s proximity to the border of Panama has attracted many indigenous people from that country who come to the farm during harvest season with their entire families. Roberto ensures their needs are met by providing housing and free access to medical care for the seasonal pickers. Roberto also takes pride in his ability to provide more than 100 full-time jobs to his neighbors from Las Mellizas, not only in coffee cultivation but also in the dried fruit operation that he runs year-round at La Amistad. Roberto hosts an annual employee celebration to recognize all their hard work and he also distributes school supplies to their children each year before school starts.
Tasting Notes: This is one you Costa fans will not want to miss. Great smooth and clean coffee on the sweet and nutty side, a bit chocolaty as one pushes past a medium roast. Great balance with floral and soft fruit tones that push this cup well beyond average. Medium-bodied and on the medium to low acidity side at most roasts. A cup everyone should love.
Roasting Notes: A shame to roast super dark, will mute up sweetness and all the lighter tones but still be tasty. Avoid cinnamon and super light roasts, will not be balanced and taste pretty front-loaded with acidity and floral. It shines in the city to the full city range. If you like a hint of acidity, a nice city or city+ roast (lighter side of medium) will be perfect, if you like lower acidity and a little fuller bodied, shoot for right before 2nd crack. (strong medium)
Costa Rica Coffee - Origin Information
|Region||Coto Brus, Puntarenas, Costa Rica|
|Harvest||October – February|
|Altitude||1200 – 1500 meters|
|Soil||Volcanic loam: Volcanic soils are fertile due to their non-crystalline mineral content that reacts favorably with growing organic matter|
|Process||Fully washed and dried in the sun and mechanical driers|
Costa Rica organic coffee bean flavor profile:
|Cupping Notes: Superbly aromatic and well-balanced cocoa and caramel with medium body|
|Aroma: Citrus, honey, caramel, chocolate|