Introduction by Chris Kornman
Our CJ 1001 – Costa Rica Roberto Montero Zeledon Fully Washed Crown Jewel comes from Hacienda La Amistad, located in Coto Brus, a canton in the province of Puntarenas, Costa Rica, which is owned and operated by Roberto Montero Zeledón, a third generation coffee farmer.
Roberto’s grandfather first came to the area in the early 1900’s as part of a team surveying the border between Costa Rica and the newly formed country of Panama. He later purchased over 10,000 hectares of land and began to cultivate coffee. Roberto’s family has returned more than 6,000 hectares of land to the government of Costa Rica for the preservation of La Amistad International Park, the largest natural reserve in Central America. Only 300 hectares of land are utilized for coffee cultivation while the remainder of the 4,000 hectare estate is preserved forest teeming with wildlife.
Roberto’s commitment to organic farming pairs harmoniously with his commitment to his community. During the coffee harvest, Roberto provides housing and free access to medical care for the seasonal pickers because most are indigenous people from Panama who come to La Amistad with their entire families. Roberto also takes pride in his ability to provide more than 100 full-time jobs to his neighbors from Las Mellizas, not only in coffee cultivation, but also in the dried fruit operation that he runs year round at La Amistad. Roberto hosts an annual employee celebration to recognize all their hard work and he also distributes school supplies to their children each year before school starts. A video from La Amistad available for your viewing HERE.
Roast Analysis by Chris Kornman
My first roast (PR-229) of CJ 1001 – Costa Rica Roberto Montero Zeledon Fully Washed Crown Jewel was a little too light, and I baked the coffee after first crack unintentionally (it turns out a 1 lb batch in a 1 kg machine easily loses momentum!). After cupping it, we all agreed the coffee needed to take a few more tumbles in the roaster, so I increased the batch size and heat application for PR-237 and ended up with a similar length roast at a much darker color. Whether you prefer this type of hard bean Central light or dark, I’d advise you to spend at least 2 minutes developing the coffee after first crack. Don’t be surprised if you have to take the temperature a little hotter than you expect.
Brew Analysis by Chris Kornman
A question popped into my mind as we cupped my roasts CJ 1001 – Costa Rica Roberto Montero Zeledon Fully Washed Crown Jewel, I wanted to get a little outside the box and tinker with dose and grind… I felt like our standard 11g dose wasn’t pulling out all the coffee had to offer. Using the darker roast (PR-237), I tested 5 variations side-by-side in an informal cupping environment using 11g and 15g doses with 3 different grind settings on our Mahlköhnig EK-43. While the 15g dose was an extreme example, overall I felt like a higher dose brought out more sweetness and more dried fruit flavors (like cherries, dates, and maybe even a little pomegranate) while preserving the inherent almond and chocolate flavors. The lower doses, especially at finer grinds, seemed bitter with less sweetness and fruit flavor to me. Check out the table below for the cupping extraction specs, and keep in mind a higher dose might help bring more out of this coffee than a standard 1-to-15 ratio.
See a previous post by Mayra Orellana-Powell, Organic Coffee in the Time of Roya featuring Roberto Montero Zeledón
This coffee is available in full size bags as well. Contact Us to find out more.