Costa Rica has been growing coffee since the early 19th century. They have a long-standing reputation for good quality coffee. They now have many micro mills which means that there is more variety to choose from and different coffees aren't mixed in together. This makes their coffee unique and it's now easier than ever to taste several different coffees from a particular area side by side and begin to see that geography affects the taste.
Costa Rican Org. Coto Brus – Finca Amistad
Hacienda la Amistad, located in Coto Brus, a canton in the province of Puntarenas, Costa Rica, is owned and operated by Roberto Montero, a third generation coffee farmer. Roberto’s grandfather first came to the area in the early 1900’s as part of a team surveying the border between Costa Rica and the newly formed country of Panama. Roberto’s grandfather later purchased over 10,000 hectares of land and began to cultivate coffee. Roberto’s family has returned more than 6,000 hectares of land to the government of Costa Rica for the preservation of La Amistad International Park, the largest natural reserve in Central America.
Only 300 hectares of land are utilized for coffee cultivation while the remainder of the 4,000 hectare estate is preserved forest teeming with wildlife. Roberto’s commitment to organic farming pairs harmoniously with his commitment to his community. During the coffee harvest, Roberto provides housing and free access to medical care for the seasonal pickers because most are indigenous people from Panama who come to La Amistad with their entire families.
Roberto also takes pride in his ability to provide more than 100 full-time jobs to his neighbors from Las Mellizas, not only in coffee cultivation, but also in the dried fruit operation that he runs year round at La Amistad. Roberto hosts an annual employee celebration to recognize all their hard work and he also distributes school supplies to their children each year before school starts.
The aroma is floral and sweet like honey. A nice medium bodied, smooth & creamy cup of coffee with a lower acidity (get a good hint a lighter roast points, but very low acidity at a full city). It starts with a crisp darker caramel note, hints of a soft fruit, and finishes with a pleasantly surprising spiciness. This is a savory cup of coffee with wonderful complexities.
Best at a medium roast. Lighter you will you will pick up more acidic notes, at a medium (city +) you will taste the great complexities that you may loose if roasted too dark. Would make a wonderful espresso but great as a drip brew.
|Continental Region||Central America|
|Region||Coto Brus, Puntarenas|
|Sub Region||Hacienda la Amistad|
|1. Process||Fully washed|
|1. Varietal % of mix||Caturra|
|2. Varietal % of mix||Catuai|
|Elevation||1,200 – 1,500 meters|
|Drying Method||Sun dried & mechanical driers|