This natural process microlot comes to us from a family farm only 4 hectares in size, whose coffee is processed by a local specialty exporter. In the cup the coffee is clean and soft with sugared hazelnut, chocolate, raisin, and orange blossom.
Finca Santa Rosa & Café De Altura de San Ramón Especial
Bryan Rivera inherited 2 hectares of land from the previous generation of his family. With time, he purchased another 2 hectares adjacent to the property. 4 hectares in total may seem small, but thanks to Costa Rica’s well-equipped cooperatives, amenities for members like Bryan include state of the art processing infrastructure and rigorous quality analysis to help small farms’ coffees achieve their best.
In addition to family members’ contributions to harvest work, Bryan employs 10 laborers each year for picking, which is a concentrated effort: harvest at Finca Santa Rosa only lasts about 8 weeks.
Bryan is a member of Café de Altura de San Ramón Especial, a producer organization based in San Ramon, Alajuela, with a membership of over 3,800 farmers. The group started in 2004 and produces a huge variety of qualities. Small volume, excellent naturals like this one are a regular feature.
To produce this microlot, cherry from Bryan’s farm was transported to San Ramon’s central processing plant, where it was washed clean to eliminate any impurities on the exterior. Afterward, the cherry is transferred to drying greenhouses, where the drying process takes almost an entire month thanks to lower ambient temperatures and soft, even airflow inside the structures. Once the cherry reaches 10.5% humidity, it’s moved to storage for a conditioning rest of at least 6 weeks, to allow the water content to stabilize and flavors to develop further.
