Relationship Coffee: Costa Rica El Roble Microlot
We’re rolling out a new coffee today, and it’s got quite a story.
Dennis, our master roaster, is friends with Tim O’Brien. Tim started an import company called Green Coffee Vault, and sends us samples from time to time.
Our last Costa Rica came from Tim, and we really liked it. A lot. Tim is friends with the farmers who grew that lot, and he put Dennis in touch with them. They talked, and decided to create a special “Honey Process” lot, just for Bow Truss.
Falling between the Washed and Natural process, Honey, or Pulp Natural processing means that the coffee seeds (beans) are dried with the fruit removed, but with the sticky mucilage still present. This coating is full of sugars for the seed wants to push its first shoot up through the soil. When it’s dried on the coffee bean, it transmits those sugars in a way that we can taste in the cup.
While the Monge Quiros family, which runs Finca El Roble usually makes washed process coffees, they took a risk for us in making this lot. We, in turn, backed that risk by committing to buy a certain portion of it before we had tasted it. We had enough faith in Tim and in Finca El Roble because of our previous coffee from them, and that faith paid off — We’ve tasted arrival samples, and have gone to production on what we think you’ll agree is one of the sweeter, tastier coffees out there this season.