About Costa Rica Finca Dayana Red Honey
Arrived early August, new crop coffee in Grain-Pro. This is our first time offering coffee from Finca Dayana. The grower, Tacho Castro, is part owner of the family-run Juanachute micromill, where this coffee is processed. The entire operation is very much a family business, the coffee being grown partially on inherited land, and the micromill set up specifically to process their coffee cherry. The mill now processes coffee from neighboring farms as well.
This particular lot is 100% Catuai, a varietal developed in the mid-twentieth century. Catuai is a cross between the Mondo Novo and Caturra varietals, both of which were created by selective cross-breeding programs. Mondo Novo was the result of combining Bourbon and Typica varietals, and Caturra is a combination of two Red Bourbon mutations.
This is a Red Honey Processed coffee, one of several we have offered in recent years. Since the advent of micro milling machines, most notably that developed by Penagos in Colombia, small farms have the ability to process their own coffee for a somewhat modest cost of entry. These machines use pressurized water mist to strip away the outer skin of the coffee cherry, and can remove pulp (the fruit surrounding the coffee husk) to a fine tolerance, leaving selective amounts of pulp to dry on the husk. When all the pulp is removed it is fully washed. When a tiny amount remains, it is called yellow honey; when a little more remains it is considered red honey (like this coffee), and a lot remaining is black honey. Neither the skin nor the pulp being removed results in a natural processed coffee. Nowhere is this machinery in greater use than Costa Rica, where numerous farmers have gone from selling their cherry to large wetmills to processing their own coffee and selling it under their name.
- Province: San Jose
- Canton: Tarrazu
- Micromill: Juanachute
- Altitude: 1600 meters above sea level
- Coffee variety: Catuai
- Processing: Red Honey
- Farmer: Tacho Castro
Cup Characteristics: Flavors of cherry, chocolate, sweet pear, plum, apricot, raisin and soy. Light fruit penetration with a long, smooth finish.
Roasting Notes: This is a high grown, 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. Coffees like this are best enjoyed by having the roast ended before second crack commences in our opinion.
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.