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In the cup: Incredible aroma of brown spices and deeply round and sweet flavours of chocolate fudge, blood orange and nutmeg. Beautiful lingering aftertaste.
Cupping score: 89,5 points
Munkänsla: Round, creamy, textured
Varieties: Catuai, Caturra
Process: Anaerobic Natural
Producer: Finca Frailes
Altitude: 1500 -1600 meters above sea level
Region: Tarrazu
Background:
The cherries for this lot were produced on the farm of Gerardo Calvo, Zaira Marín and William Méndez. The three are close friends who co-own and manage Finca Frailes. All three are lifelong coffee farmers, the second and third generations in their families to farm coffee.
The trio planted coffee on Finca Frailes over 30 years ago and have used a regular renovation plan to maintain the farm’s health and productivity. They focus on growing Caturra and Catuai.
Farmers bring their cherry to the mill by truck. At the mill, they measure cherries by the half fanega (approximately 46 kg). The mill sorts cherries visually and then floats cherry to remove lights.
Ripe cherry is then sealed in containers and fermented anaerobically (without oxygen). After fermentation, cherry is sundried on raised beds.