COSTA RICA-El Perezoso

COSTA RICA-El Perezoso

The Studio Coffee Roasters
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Taste Notes:

Jasmine, pineapple, green papaya and pomegranate with a lingering grapefruit acidity, notes of Assam tea, and a velvety body.

Altitude: 1.540 masl

Process: Honey

Varietal: Yellow Catuaí

Farm: Co-opro Naranjo

El Perezoso (‘The Sloth’) lots come from a Co-operative of farmers from Costa Rica’s West Valley, an area under the influence of Pacific weather patterns which was badly hit by Hurricane Nate in 2017.

The co-op has over 2,000 members and has been running its ‘Loma’ micro-lot programme (named after the ‘Lomas” – ranges of hills – that characterise the region since 2006.

The programme offers agronomy and processes training and support to its members. The producers need to fulfil the requirements of the co-op for their coffee to be considered for micro-lots and, if successful, they receive a cash advance of 110,000 colones (approx. $180).

The speciality quality cherries destined for micro-lots are delivered directly to the coop.

At the co-op, the micro-lots are dried on African (raised) beds. Yellow honey coffee is transported in water to the table (which allows them to be classified as yellow honey according to the coop standards).

The lots are not disturbed at all during the first night but are moved every 20 minutes after that. It takes 10-12 days to dry and 18 days for the naturals.

Our El Perezoso lots are mostly comprised of cherries from Los Robles, one of the region’s hill ranges.

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