Costa Rica Sumava Caturra Natural
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About Costa Rica Sumava Caturra Natural
New crop arrived late July 2016. We have an excellent relationship with a person we consider to be Costa Rica's top exporter of specialty coffee and microlots. The exporter has been at the forefront of facilitating small growers to hone their standards which includes full control over the processing of coffee. Over the past 2 years the exporter, whose partner is an award winning grower, decdied to purchase his own coffee operation - Sumava Farm. This past April we went to visit our exporter and while cupping coffees at origin in Costa Rica we were wowed by a really impressive natural processed coffee and it turns out it was from his own farm. We weren't surprised to hear that he had won first place at the Cup of Excellence 2016 competition for one of his lots as this is a truly unique and flavorful coffee, the attention to detail and processing really comes through in the cup.
The farm is located in Costa Rica's West Valley Region and in the micro region of Naranjo. There are two plots located on the Sumava Farm, one is called Monte Llano Bonito which is comprised of 9 plots. The other section is 6 plots called Monte Lourdes.
- Region: West Valley
- Micro region: Lourdes de Naranjo
- Elevation: 1670-1800 meters; 5500-5900 feet
- Varietal: Caturra
- Processing: Natural, fully sun dried
There are a total of 10 workers on the farm that have access to clean drinking water, electricity, new showers and toilets and a social security benefits. The varietals grown on site are Caturra, Pacamara, Geisha, Mokka, and SL28.
The farm prides itself on the agronomical practicdes that minimize use of herbicides and pesticides while focusing on using minerals and mountain micro organisms (MM's) from natural origins instead.
Cup characteristics: Flavors of strawberry and rhubarb with notes of milk chocolate and orange peel. Clean and balanced with green apple acidity.
Roasting notes: This high grown coffee makes for a hard and durable bean that can withstand higher heat. It can be roasted throughout the entire color range but lighter roasts favor delicate fruit flavors and nuances. Natural coffees proceed through the roasting cycle more quickly Coffees like this are best enjoyed by having the roast ended before second crack commences in our opinion, or, at the outset of second crack.
Costa Rica coffee facts:
Population (2006): 4.1 million People
Coffee Production: 1.7 million bags (60 kg)
Country bag capacity: 150 pounds
Domestic Consumption: 380,000 bags
Coffee Export: 1,320,000 bags
Cultivated Area: 82,500 Hectares (203,775 acres)
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.