Notes: Green grape, almond, blackberry
Origin: Santa Maria de Dota, Los Santos, Costa Rica
Producer: Alexandra and Stephanie
Wet Mill: Ceres
Process: Natural + 72hr Fermentation
Altitude: 1750 masl
Variety: Catuai

A note from the Importer, Selva:

Ceres has to be one of our favorite projects in town! Made up of a Mother-Daughter team (Alexandra and Stephanie), this family is extraordinarily excited about heightened quality, traceability, and the environment. They’ve had coffee farms in the family for many years in one of our favorite nano regions in the north of Santa Maria de Dota called Quebradillas. Only last year did they decide to take the dive into the specialty coffee world and experiment with processing an extremely small amount of their own cherries. They brought us a sample of their trial as they had heard about Selva by word of mouth, and the results were absolutely delicious! We kindly asked the pair to process 10 bags of both their Honey and Natural for us the next year. So, this year is their first real production year as a micro wet mill, and we could not be more thrilled with their fantastic work. So much potential here!

Process:

The duo collects their cherries from their trusted coffee pickers and truck the fruit down to their new, little wet milling facility nearby. They put the coffee in fermentation for 72 hours in poly bags, then they place  the cherries on raised drying beds in very thick  layers inside of their greenhouse and they don’t move it for 1 day. After the second day of the cherries being in the raised beds they choose to move the coffee 2 or 3 times a day to continue to encourage a controlled fermentation and flavors. After 4 days they begin to move the coffee  every hour or two during sunlight hours until they get the coffee down to the correct moisture content (10-11%), usually taking a total of 22 days. Once the coffee is ready to be stored, they place the parchment in bags, rest it in their warehouse for a few weeks and finally prepare it for export to get to you!