Skip to content
Costa Rica La Luisa Estate SHB EP - *48926* - 24993 - GrainPro Bags - SPOT RCWHSE
Costa Rica La Luisa Estate SHB EP - *48926* - 24993 - GrainPro Bags - SPOT RCWHSE
Costa Rica La Luisa Estate SHB EP - *48926* - 24993 - GrainPro Bags - SPOT RCWHSE
Costa Rica La Luisa Estate SHB EP - *48926* - 24993 - GrainPro Bags - SPOT RCWHSE
Costa Rica La Luisa Estate SHB EP - *48926* - 24993 - GrainPro Bags - SPOT RCWHSE
Costa Rica La Luisa Estate SHB EP - *48926* - 24993 - GrainPro Bags - SPOT RCWHSE

Costa Rica La Luisa Estate SHB EP - *48926* - 24993 - GrainPro Bags - SPOT RCWHSE

Sold out
$0.00 - $0.00
$0.00 per pound
$0.00 - $0.00 per pound
$0.00 per pound
Bags 0
Warehouse Oakland
Cup Notes
Ever wondered about where the Villa Sarchi variety was discovered? Well here it is, straight from the 150-acre estate called Hacienda La Luisa in the Canton of Sarchi.
Bag details
Bag Weight: 151 lbs
Position
Spot
Grower icon
Grower Hacienda La Luisa
Variety icon
Variety Caturra, Catuai, Villa Sarchi
Region icon
Region Sarchi, Alajuela, Costa Rica
Harvest icon
Harvest December - January
Altitude icon
Altitude 1250 - 1500 masl
Soil icon
Soil Volcanic loam
Process icon
Process Fully washed and dried on raised beds
Certification icon
Certification Conventional

Ever wondered about where the Villa Sarchi variety was discovered? Well here it is, straight from the 150-acre estate called Hacienda La Luisa in the Canton of Sarchi. Harvested cherries from this iconic estate are taken to Café de Altura de San Ramon, which owns and operates a state-of-the-art mill designed to receive cherries from small farms and add meticulous processing. Cherries are placed in a tank with water to remove the less denses and damaged beans that float. Next the cherries are depulped and pass through a demucilager that mechanically strips the mucilage from the beans. All of this is done with a recycling water system. The washed beans move down from the wet-mill through a long elevated conveyor belt into a machine that uses forced air to shed any remaining water. Then the coffee is placed on raised beds to gently reduce the moisture to 11 percent. After the coffee is rested for a month, it is milled for export with an impressive series of machines dedicated to dehulling and sorting green beans by weight and color.