Geisha Sonora, Costa Rica (Rohbohnen)

Geisha Sonora, Costa Rica (Rohbohnen)
29,90 € *
Inhalt: 0.5 Kilogramm (59,80 € * / 1 Kilogramm)

inkl. MwSt. zzgl. Versandkosten

Lieferzeit ca. 7-8 Werktage

  • KT10013
Herkunft: Hacienda Sonora, Costa Rica Geschmacksprofil: "caramel, chocolate, floral, honey,... mehr
Produktinformationen "Geisha Sonora, Costa Rica (Rohbohnen)"

Herkunft: Hacienda Sonora, Costa Rica

Geschmacksprofil: "caramel, chocolate, floral, honey, raisin, raspberry and sweet"

Cupping Score: 87,5

Aufbereitung: honey

Varietät: Geisha sortenrein

Erntejahr: 2019

Hacienda Sonora Estate has been in Alberto’s family for more than a Century. In the 1970’s, when Alberto took over the farm, he began planting the majority of the land with coffee, and shortly after, it became the main source of income. In 1999, with historical low coffee prices, Alberto invested in a Mill with the purpose of maximizing it’s quality; in order to do so, he became a pioneer in very alternative processing techniques at the time such as Honey and Naturals. He also became a living proof of how different varieties of coffee could create distinct level of complexity in the cup. Nowadays, Sonora has more than 20 different varieties of coffee in 77 hectares of coffee (+ 20 hectares of forest reserve) and is known to be a welcoming place for coffee lovers.

Processing wise this coffee is yellow honey processed, which is just like the pulped natural method, so the fruit is removed from the seed of the coffee bush and left to dry. The main difference is that there is no water involved when the cherry is removed, so mucilage sticks to the bean. This can be dangerous, but it's necessary in these parts of Costa Rica where water is limited: in this area of Naranjo water is a precious commodity, so this method suits the location very well.

The coffee ends up clustering whilst drying because there is so much mucilage. So the coffee either needs to be turned regularly to stop this happening, or it has to be broken up. Over-fermentation can happen at this stage and you can end up with a not-so-good cup, but the Aguilera brothers are well-versed in this method and are some of the most skilled in Costa Rica.

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