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Costa Rica La Cruz 哥斯大黎加 聖十字處理廠 2020 COE National Winner

Quantity: 225g

Tropical Fruit. Passion Fruit. Mango. Butter.

Variety 卡杜拉和卡杜艾
Caturra & Catuai
Processing Natural Processed
Region 塔拉珠
Altitude 1600 masl
Roast Level Light Roast

About this coffee :

聖維托德爪哇是哥斯達黎加蓬塔雷納斯省科托布魯斯州的一個區和首府。它位於首都聖何塞東南約 271 公里(168 英里)處,靠近巴拿馬邊境。Venecia 咖啡品種起源於阿拉胡埃拉的聖卡洛斯,在那裡,Isidro Rodriguez 先生在 100% Caturra 咖啡種植園中挑選了幾棵咖啡樹,這些樹表現出更高的生產力、更大的果實尺寸和更強的抗雨落果能力。


紅蜂蜜是 80-90% 的粘液留在豆子上的地方。豆子在陰天或陰涼條件下在高架床上乾燥。所有的豆子都是在第一天早上耙出來的,然後在下午只耙一兩次。


The Zamora Picado family has been in the coffee business since 1970, but it wasn’t until recently that the two brothers, Esteban and Felipe – who are now in charge of the family mill – decided to open a micro-mill to process special coffees from the Tarrazú region. They named their mill “La Cruz de Tarrazú” (Tarrazú’s cross) because of the area it is located in (a sort of crossroads within Costa Rica’s prime coffee-growing region). The family are, above all, dedicated to the most stringent processing practices and are detail-oriented and quality focused.

This Caturra & Catuaí lot was not only processed at the La Cruz de Tarrazú micromill but also grown entirely on farms owned by the Zamora Picado family.  The farms are maintained with the same attention to detail with which the family manages its mill. 

Only the most ripe and mature cherries are picked during the harvest season. Coffee cherries are again sorted when they reach the mill to ensure no damaged or underripes get through. 

After being hand-sorted, the cherries are introduced into a type of flotation/separation tank. In the tank, all rocks, impurities and anything that could damage the pulping equipment is removed via a current of water that passes through a simple but effective mechanism that is known locally as a ‘desarenador’ (de-sander).

Then the whole coffee cherries are then moved to African beds within the mill’s greenhouses, where it will continue drying slowly at around 36˚C. Coffee is turned regularly and moved from the lower to the top beds as it dries. Once it reaches 10.5% humidity, it is stored and rested to prepare for dry milling and export.

As a result, you'll get vibrant & intense aromatics of cocoa nibs. With tropical fruit, passion fruit & mango notes that will totally delight your day. Great morning coffee to brighten your day!

Brewing Recipe : 

Brewing ratio 1 : 15
Ground coffee 16g
Total water 235ml
Water temperature 91ºc
Brew time 1.40 minutes
Roast Date 26th of February 二月二十六號