Costa Rica –Inés Sarchimor -- كوستا ريكا - انس سارتشيمور


Farm : La Inés
Varietal(s):  Sarchimor
Processing: Natural Process, dried on African beds
Altitude: 1,600 metres above sea level
Owner:  Coope Victoria
Town:  San Isidro de Grecia
Region:  Central Valley
Country: Costa Rica
Total size of farm: 180 hectares
Area under coffee: 4 hectares
Cupping notes: dried fruit, molasses, and grape

Additional information:

Finca Inés is located in one of Costa Rica’s most important coffee growing regions. The Western Central Valley (San Isidro de Grecia) lies very close to the Poás Volcano, and farms here benefit from rich, volcanic soil and high altitudes.The cultivated area of this Sarchimor microlot is very small–only 2 hectares. The small plot is surrounded by a large forest of pines and cypress trees adjacent to the Bosque del Niño forest reserve.The rest of the farm’s 180 hectares is planted under wood used for timber or left fallow as habitat.

Today in Costa Rica, there are very few if any parcels of coffee that are immune to disease. Climate change has made coffee farming challenging here. Finca Inés is no exception. For this reason, staff have had to work hard to complement sustainable farming practices with defensive ones. The technical team has undergone extensive training and consultation so that they are using products that are in line with various sustainable certifications that the farm holds but that are still efficacious in the integrated management of the crop.

All processing on the farm is carried out according to the strict control of quality and traceability. Coffee is handpicked and separated into lots according to variety. On the same day that it is picked, coffee is taken the 7km to the Mill. For washed coffees, the cherries are pulped and then fermented for around 12 hours. After this, the coffee is washed in clean water and is then delivered to the greenhouses or to the patios, where it is dried for around 10 to 15 days depending on the weather conditions at the time. During this time, it is often sorted to remove any damaged or suspect beans. Finally, it is stored in parchment for up to a month to ensure that humidity is even and correct before it is milled for export. Natural lots, such as this one, are carefully floated in clean water and are then drained and delivered to dry on beds in specially selected greenhouses. Drying times can vary but hover for around 15-20 days. While in the green house they are regularly sorted so as to remove any cherries that look ‘not quite right’.

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