Introduction by Chris Kornman
This dry-processed Costa Rican coffee comes to us by way of CoopePalmares (Cooperativa de Caficultores y de Servicios Múltiples de Palmares), a large cooperative group in North-Central Costa Rica. Founded in 1962, the group now boasts over 1450 members and state-of-the-art processing facilities; recycled water and a water treatment facility, recirculated-air guardiolas, and an organic fertilizer production plant are just some of the innovations in place. CoopePalmares also operates supermarkets, health centers for members, and a roasting facility that sells the product nationally.
‘Natural’ dry process coffees are less frequently seen from this Central American country than washed and honey-process. This rarity, combined with the high quality and unique flavor profile caught our attention and so we’ve boxed it up as a new Crown Jewel, ready to ship out via UPS.
Green Analysis by Chris Kornman
Made up of a few different varieties, this lot has a few noteworthy green characteristics. First, it is made up of primarily dwarf coffee varieties: Caturra and Catuaí are both Bourbon mutations and crosses, while Obatá is a Sarchimor variety recently released in Costa Rica by the country’s coffee research institute, ICAFE. Sarchimor combines the genetics of Villa Sarchi, a dwarf Bourbon mutation unique to Costa Rica, and Híbrido de Timor, whose Robusta backbone provides high productivity and disease resistance, especially to the Rust fungus running rampant through Central and South American coffee farms in the past few years.
I was really surprised, given the genetic makeup, the relatively low elevation, and dry processing, that this coffee is of very high density. While the coffee isn’t terribly high in moisture, it does have an elevated water activity reading. The coffee was graded Strictly Hard Bean, European Prep prior to export, meaning it meets the qualifications for the highest standards in Central America with approximately 90% screen size 16 and up.
Roast Analysis by Jen Apodaca
This large, natural processed coffee is very sweet in the cup. Both roasts below were delicious, but PR-373, which spent just slightly more time in the drum had a cleaner finish and a lingering sweetness. For a complex roast character with a vibrant acidity and good sugar browning development, go for a more uniform roasting style that allows the interior and the exterior of the coffee develop at the same rate.
Brew Analysis by Richard Sandlin
Chris & I approached these two roasts very similarly but were met with very different results. PR-372 had mild acidity with chocolate & grape notes while PR-373 had cherry, chocolate, grape & lime.
This coffee is available in full size bags as well. Contact Us to find out more.