Costa Rica 2009 Cup of Excellence 3rd Place Winner. Arrived late Aug/early Sept 2009, shipped from origin in vacuum packaging in July. This Tarrazu farm is called Calle de Copey the coffee is the combined effort of three farmers: Jorge Ureña Zuñiga, Ana Isabel Ureña Hidalgo and Luis Roberto Cordero Mena. Varietal is Caturra grown at 1620 meters (about 5300 feet) in the town of Santa María de Dota, nestled in a high valley, part of the Talamanca Mountain Range. Temperatures are cool here, and, when combined with high elevation, coffee beans mature slowly and flavors are concentrated. The town is near Naranjo and 7100 foot high Cerro de Calero peak.
Originally entered into competition as a Coopedota Micro Lot, Calle de Copey was scored 89.12 points by the International Jury in June. Processing is traditional wet method followed by sun drying.
Cup Characteristics: Orange, citric acidity. Nice chocolate mouthfeel that is also juicy and mouth-watering.. Elegant, full body. This coffee has a very sweet aroma in grounds and quite delicate when in brew.
Roasting Notes: Very dense, high grown coffee can withstand, and almost needs, high heat. Roast City + to Full City in order to preserve some of the delicate flavor characteristics of this coffee, that would be sacrificed by darker roasting.
Quantity in Basket: none
Costa Rica coffee facts:
Population (2006): 4.1 million People Coffee Production: 1.7 million bags (60 kg)Country bag capacity: 150 poundsDomestic Consumption: 380,000 bagsCoffee Export: 1,320,000 bagsCultivated Area: 82,500 Hectares (203,775 acres)
Harvest: September to February
Arabica Introduced:Coffee was first introduced into Costa Rica in 1779 from Cuba. First exportation was in 1820.
Farms:About 32,000, over half are small farms (less than 1 hectare).
Specialty Coffee Regions:Tarrazu, Tres Rios, Central Valley, Pacific Central, South Pacific
Botanical Varietals:Mondo Nuevo, Hibredo/Tico, Villa Sarchi, Geisha, Caturra, Catui
Comments: Coffee is grown in Costa Rica on both the Atlantic and Pacific slopes at altitudes between 1600 and 5400 feet. The highest grade is called Strictly Hard Bean, grown at elevations over 3900 feet. Costa Rica produces some exceptional coffees, renowned for their brilliance, balance and complexity.
