Costa Rica – San Juanillo – Natural
$20.00 – $100.00
Altitude: 1400 masl
Region: West Valley
Farm Size: 4 hectares
Finca V&G (Vargas and Gutierrez) San Juanillo is the brainchild of an agronomist (Tomas Gutierrez) and an industrial engineer (Allan Vargas), who shared a vision for this 4 hectare farm in San Juanillo, Naranjo when they bought it in 2007. Part of this vision was to create a model for how a modern-day, sustainable coffee farm should look. They wanted to shake the shackles of any old-school thought and draw on the best technical advice out there. Including the use of hybrids, renovation techniques and fertiliser applications. Taking a more scientific approach to the management of the farm, without forgetting environmental responsibilities – the farm is Rainforest Alliance Certified.
Micro mill description:
Herbazu is the micro mill where they process this micro lot. Herbazu is a conjugation of the words ‘Hermanos Barrantes Zuñiga’. The micromill is runned by two brothers that have become one of the best-known in the region of West Valley. They were one of the first movers in the micromill revolution in the country, as such they have built a strong reputation for quality through their care and control in all types of processing.
Lot Name / Description:
San Juanillo is the name of this farm that Tomas and Allan owned, they are professionals in agronomy and know what they are doing in this farm. It’s very important for them to do soil and leaf analysis that help them make choices of what nutrients their farm need, they fertilize three times a year and try to work the farm as sustainable as possible, they like to grow fruit trees like banana and citrus for shade. The Marsellesa variety grown in this farm is a high performance plant adapted to medium altitudes, with remarkable acidity in the cup. It is a descendant of Sarchimor which is resistant to leave rust and with high yield.
1. 100% red coffee is picked in the farm
2. The coffee is then transported to the mill, the first step would be taking any estrange material out such as sticks, and leafs.
3. After the floating the coffee the coffee is then passed to a fermentation tank used before for washing the coffee. The idea is to let the coffee have a fermentation process of the coffee in a controlled manner, the tanks allow to control temperature by applying water. The fermentation allows having better fruit notes in the final process, normally the fermentation would be for 12 to 24 hrs.
4. After the dry fermentation of the coffee, then it is transported to the green house. The first drying process could be around 1.5 to 2 weeks. When the coffee is almost ready its then moved to the mechanical drying to finish the process just for the final touch and making sure that the lot has the same humidity.
5. At the dry milling to take a husk of the natural bean, we´re now using a machine that uses blades instead of friction. Allowing a better performance of the first quality. This machine allows better preparation and fewer amount of mechanical defects.
6. For the dry milling lots are sorted by size, weight and color. According to the specifications of the final buyer.