Casino Mocca - Costa Rica San Isidro - 200g
DATA PRAJIRII: 16.09.2020
Ambalat in cutie KRAFT cu ZIP + VALVA.
Note: cranberry • strawberry • white grape
Finca San Isidro sits in the highlan s northeast of Heredia, famed as one of the exceptional coffee growing re- so gions of Costa Rica. The Ruiz family has now tended Finca San Isidro for four generations, with Ernesto carry-ing on the Ruiz family's legacy: pro-ducing fantastic coffees, just like this batch of Caturra and Catuai varietals
SAN ISIDRO processed with the dry method.
Approximately 50,000 people grow coffee in Costa Rica, of which 90% have a seasonal harvest of no more than 100 bags. The count-ry provides for less than 1% of the world's coffee consumption, yet Costa Rica recieves a great respect from the coffee world. Despite its small territory, Costa Rica's geography is quite diverse and split into several microregions. Nowadays they are set up for the traceable, single origin coffee cultivation, with a strong emphasis on the infrastructure and sanitation used in coffee processing. Local law prohibits growing robusta varieties. Caturra, Catuai, Gesha, Bourbon, SL-28, Villa Sarchi, and Villalobos arabica varietals are cultivated in eight growing regions of the country, of which the largest five are: Tarrazti, West Valley, Central Valley, Tres Rios and Brunca.
The region of San Isidro de Heredia focuses heavily on agricultural activates as its main source of income. Finca San Isidro faces challenges similar to many farms in the region, such as an ageing and unproductive tree population, as well as the threat from leaf rust disease. In a market already squeezed by high production costs and low prices, unproductive trees can exacerbate existing issues. For some plantations, the age of tree dates back to over 40 years. Ernesto and the team have been combating this issue over the last four years, by slowly renewing the farm four rows of trees at a time. This has drastically decreased the average age of the tree at the farm. Many farms in the region are mostly populated by Caturra and Catuai, although new varieties such as Centroamericano, Obata and Marsellesa are becoming increasingly popular in the region due to their resistance to the leaf rust disease. Each lot at Finca San Isidro is kept separate according to the cultivated area and variety grown. When the cherries are ripe, the coffee is selectively handpicked, before being prepped for delivery to Beneficio La Eva; the mill located some 32 km away. Ernesto and his team will often make four deliveries to Beneficio La Eva during the harvest season.
Our coffees taste the best when extracted with water of the proper hardness* range. In order to highlight the best flavour of our roasts we recommend having 5 to 10 days of resting period after roasting, but consume within two weeks of opening. Enjoy!
• Total hardness: 50-175 ppm CaCO3 (2.9-9.8 'd), alkalinity/buffer: 40-75 ppm CaCO3 (2.2-4.2 d), pH: 6.5-8.0. (The SCA Water Chart)