La Pachuca, Filter - Costa Rica

Roberto has almost 50 years of coffee experience and a deep connection to nature and native land. He has been a pioneer for decades in the sustainable cultivation of coffee, in harmony with the environment.

Three years ago, he founded a small family business with his wife Doris and their five children. Just behind his house, he brews his own coffees in his micro-factory equipped with a water-saving Ecopulper. Every step of the process is precisely measured and organized, leaving nothing to chance. Near the processing unit are a small tasting area and a carefully arranged sample showcase.

All batches are processed on raised beds, with a specialization in honey and natural varieties. Metal tables and shade nets provide the necessary protection during the hottest hours of the day. For optimal humidity levels, mechanical dryers allow the last moisture percentages to be lowered to the ideal level for export.

The process begins on the farm with the selection of ripe and optimal blood-red cherries. These are sorted by flotation and then carefully pulped with as little water as possible. After pulping, the first batch of cherries is processed like a classic honey. The second batch is fermented for 120 hours in a plastic tank, with its mucilage and the pulp of the previous batch.

After fermentation, the batch is dried on African beds, in full sun, for two days to avoid excessive fermentation or the development of mould. It is then transferred to raised beds, with 75% shade, for a further 13 days, until a humidity level of 11.5% or less is reached. The total drying time for this batch is 15 days. Once dried, the beans are stored in a warehouse where they rest as dried parchment, in order to homogenize the humidity. This slow drying also extends the shelf life of the beans, as the embryo is preserved for as long as possible.

• Region: Valle de Dota - Tarrazu
• Country: Costa Rica
• Elevation: 1,800 masl
• Variety: Caturra
• Process: Honey 120 Hours

Available in 250g bags.