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El Desafio natural - Costa Rica | 250g100 % SSL-gesichert
A funky experience and pure candy, if you love a sweet and fruity cup of coffee.
Country: Costa Rica
Washing station: Café Rivense del Chirripó
Varieties: Villa Sarchi
Altitude: 1550 mas
Harvest: January-February 2020
Taste: Sweet and fruity with notes of rhubarb, strawberries and a hint of winegums
This is a beautiful and delicious coffee from Café Rivense in Costa Rica. We're working closely together with the Ureña Rojas family and this is a very special crop. The ‘Villa Sarchi’ variety is a special variety found in Costa Rica. It is a natural mutation of the variety Bourbon, which was brought to the country from East Africa. Villa Sarchi is what is called a single-gene mutation of Bourbon. The plant does not grow nearly as much, so it is more reminiscent of a dwarf plant. Villa Sarchi was discovered in Costa Rica in the 1950s and 1960s in the northwestern province of Alajuela. This variety is grown almost exclusively in Costa Rica, but is also seen in a few places in Honduras.
This coffee is so fruity and delicious with taste notes of rhubarb and strawberries. 'El Desafio' means "the challenge" and that is indeed what it has been for the Ureña Rojas family. They have challenged their self and since 2006 they have been improving their natural processed coffees.
The Café Rivense del Chirripó farm, founded in the 1940s by Régulo Ureña and Isabel Rojas, is today well-run by the entire family. The family-owned farm did not have much success from the start, with factors such as low market prices, lack of information on coffee production and financing in the field, played a big role for the family. The family had recently settled in the region and outsiders predicted the project to be doomed.
Fortunately, this was not the case; the family's hard work paid off, and in 2019 one of the farm's microlots became No. 5 in the Cup of Excellence Costa Rica - it the first time a coffee from the Chirripó region ended up in the COE Top 10.
In addition to growing really good coffee, they also pay close attention to the environment surrounding the farm. Here, the family has managed to create a sustainable system where reducing the farm's CO2 emissions is paramount. At the farm, no water is used for the processing itself, and the water used is not discharged into nature. The farm is located between two nature reserves, so it is important that the water discharge is taken care of.
The family uses as little fertilizer as possible, and instead they use natural fertilizer in the form of the residual products from the coffee. In this way it is all part of a circular and natural process.