Costa Rica Finca La Amada
|Altitude||1200 -1900 masl|
|Harvest||Dec - April|
|Flavours||Lemon l Honey l Rose|
Finca La Amada in Costa Rica is a new gem to the coffee catalogue. On paper they are doing all the right things to improve quality on all levels of their operation. The effort put into the details at the farm level are evident in the cup. The Honey Processing also plays a role, it's soft and understated and enhances the sweetness so that it actually tastes like honey. This is a bright and juicy coffee with citrus and floral notes.
So much good info below from Cafe Imports.
From the importer:
Cerro San Luis Micromill is a family business run by two siblings and their spouses, who own and operate both farms and a small mill in Grecia, in the West Valley. In the interest of improving their quality and remaining competitive, they have focused on growing different varieties, and about 4 years ago they replaced their older stock with 10 or more different types of coffee, including Caturra, Red and Orange Bourbon, SL-28, Catuai, Villa Sarchi, and Maragogype.
The family's farms are adjacent to one another, but the plots are given separate names for lot separation purposes, and the mill is located at the family home, just a few miles away.
After harvesting, the cherry is brought right to the family home, where they are able to do a variety of different processes, from washed and honeys to natural. As is common at mills in Costa Rica, at Cerro San Luis the type of honey is decided by how much mucilage is left on the coffee after depulping.
Freshly harvested and sorted cherries are delivered to the mill and promptly depulped. After this, the coffee is placed directly onto raised beds for a few days and then transferred to a covered patio where it is turned regularly until the drying process is complete.
Catuaí is a cross of Caturra and Mundo Novo made by Instituto Agronômico de Campinas, Brazil; released in 1972.