Flavor Profile Strawberry, red grape, plum, pistachio, caramel, syrupy
Out of stock
Aurelio Hernández, Marco Ney Hernández, Alexander Ilama, and Karina Calderón smallholder farmers organized around Coopeagri R.L.
Pérez Zeledón, San José Province, Costa Rica
Full natural and dried in the sun
December - February
Ticos have a way of producing coffee with special intensity and a level of rhythmic precision. This lot begins and ends with CoopeAgri, a cooperative that owns and operates a state-of-the-art mill designed to receive cherries from many small farms and consistently process a well balanced regional blend. Cherries for this lot come from Aurelio Hernández, Marco Ney Hernández, Alexander Ilama, and Karina Calderón and are placed in a large tank with water to remove the less dense and damaged beans that float. All of this is done with a recycling water system. Then the cherries are transported to raised beds and gently reduce the moisture to 11 percent over a period of 16 days. After drying, the coffee is rested for a period of at least a month in silos and then milled for export with an impressive series of machines dedicated to dehulling and sorting green beans by weight and color. With every detail of the post harvest operation covered, producers can turn their full attention to farm management practices with a special emphasis on sustainable practices.
CoopeAgri has an equally intricate model of income diversification with a profitable agriculture supply store and grocery store. Cooperative members also have access to low interest loans and healthcare.