🍎 Costa Rica 🍎

El Peresozo (named after Costa Rica's iconic animal, the sloth) is always easy going. This full-bodied honey-process coffee has tasting notes of Stewed Apples and Buttery Shortbread

A medium roast best for:
Aeropress, Filter, Cafetiere
Serve without milk for full impact of flavour

Information:
Grown by: 3 small collaborative estates
Region: West Valley, Costa Rica
Process: Honey
Varietal: Mixed
Sourced through: Falcon Coffees

Honey process is a method in which the fresh coffee cherries are de-pulped, but allowed to dry without washing. Some of the fruit is still there, but not nearly as much as in the natural process. Most of the cherry is gone, but the remaining golden, sticky mucilage is reminiscent of honey, which is where the process gets it name.

In the cup, honey-processed coffees tend to be more complex than their washed analogs, but not as fruity as natural coffees.

One benefit to producers is that honey processing uses less water. Allowing the fruit to dry on the bean means that it can be physically removed during milling rather than being washed off as is typical of washed coffees.

The 'Perezoso Honey' coffee lot gets its name from the iconic Costa Rican sloth, a beloved animal known for its distinctive, long-furred appearance and tree-dwelling habits. The sloth embodies tranquillity and slowness, much like the careful and methodical process of coffee cultivation on these 3 farms.

The 'El Tanque' estate is the pride of siblings Johana and Alonso Porras Cabezas. Despite their professional careers, they have inherited their parents' charisma for coffee production. They have meticulously maintained the farm, growing Caturra and Catuaí varieties that their father had cultivated and renewed for many years. Their consistent and high-quality annual yield is a testament to their efforts.

The 'El Sol Del Este' estate belongs to Gabriela Rojas Calvo. Her passion for producing excellent coffee extends beyond farming; she is keen to learn about coffee tasting and "barismo" (the practice of producing high quality coffee drinks), and she enjoys teaching other producers associated with Co-opronaranjo R.L.

Gerardo Enrique Salazar Gonzales owns the beautiful 'Don Chano' estate. His coffee farm could easily be mistaken for a botanical garden, with natural, eco-friendly farming practices and a wide selection of productive and high-quality coffee varieties.

These three producers, all of their third generation, have inherited their passion for coffee cultivation, nature conservation, and respectful treatment of people from their forebears.