Costa Rica - La Bandera | Roasti Coffee Co.

Notes: Cranberry, Clove Spice, Grapefruit Origin: Santa Maria de Dota, Los Santos, Costa RicaProd...

{"id":9197887750367,"title":"Costa Rica - La Bandera","handle":"costa-rica-la-bandera","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eNotes: Cranberry, Clove Spice, Grapefruit\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrigin: Santa Maria de Dota, Los Santos, Costa Rica\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducer: Diego Hidalgo\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWet Mill: La Bandera\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcess: Red Honey\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1950 MASL\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVariety: Catuai\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA note from the Importer, Selva:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eLa Trinidad  is a very special plantation, because its main purpose is to preserve the natural forest where it stands. Diego and his Family decided that rather than cutting the forest down for more space and sun for the coffees trees - that they would plant the coffee trees among the existing natural landscape. While this is contrary to traditional coffee cultivating practices of the past 40 years - it is much better and forward thinking. The decision to farm this way in La Forestal impacts not only the planet positively, but the taste in the cup as well.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eAfter the coffee has been precisely collected from the trees, the fruit is brought down to the La Bandera Wet Mill and Diego floats the cherries in a water cleaning system. From there, the coffee is pulped and left with all of its mucilage intact. 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Diego and his Family decided that rather than cutting the forest down for more space and sun for the coffees trees - that they would plant the coffee trees among the existing natural landscape. While this is contrary to traditional coffee cultivating practices of the past 40 years - it is much better and forward thinking. The decision to farm this way in La Forestal impacts not only the planet positively, but the taste in the cup as well.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eAfter the coffee has been precisely collected from the trees, the fruit is brought down to the La Bandera Wet Mill and Diego floats the cherries in a water cleaning system. From there, the coffee is pulped and left with all of its mucilage intact. The coffee is then placed on raised drying beds in mounds for the first day or two being moved only 2 or 3 times a day. Then, the coffee gets spread out in thin layers and moved frequently, like every hour. The entire drying process takes a lot of space and about  2 to 3 weeks of time to complete.\u003c\/span\u003e\u003c\/p\u003e"}

Notes: Cranberry, Clove Spice, Grapefruit

Origin: Santa Maria de Dota, Los Santos, Costa Rica
Producer: Diego Hidalgo
Wet Mill: La Bandera
Process: Red Honey
Altitude: 1950 MASL
Variety: Catuai

A note from the Importer, Selva:

La Trinidad is a very special plantation, because its main purpose is to preserve the natural forest where it stands. Diego and his Family decided that rather than cutting the forest down for more space and sun for the coffees trees - that they would plant the coffee trees among the existing natural landscape. While this is contrary to traditional coffee cultivating practices of the past 40 years - it is much better and forward thinking. The decision to farm this way in La Forestal impacts not only the planet positively, but the taste in the cup as well.

Process:

After the coffee has been precisely collected from the trees, the fruit is brought down to the La Bandera Wet Mill and Diego floats the cherries in a water cleaning system. From there, the coffee is pulped and left with all of its mucilage intact. The coffee is then placed on raised drying beds in mounds for the first day or two being moved only 2 or 3 times a day. Then, the coffee gets spread out in thin layers and moved frequently, like every hour. The entire drying process takes a lot of space and about 2 to 3 weeks of time to complete.

Costa Rica - La Bandera

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