Micro-milled Costa so sweet and floral
Eco-friendly microlot roasted to a light profile for pour overs.
A leader in the micro-mill revolution, Costa Rica has transformed its production structure over the past decade, shifting from co-ops and larger private mills to smallholder-owned micro-mills. This vertical integration has enabled small producers to add value through improved quality and individualization, while also reaching new markets. Their successes inspire us and are a testament to these producers. This season, we are proud to have selected a fresh-crop microlot called El Mango by Daniela Gutierrez that speaks to this new tradition.
High in the Talamanca Sierra mountains of the famous Tarrazú region (remember CoopeTarrazú from last year?), Daniela Gutierrez's family has been growing coffee at their farm La Montaña for thirty years and processing at their own micro-mill for nine. Adjacent to a forested reserve in the temperate San Marcos highlands, set amongst lemon, guineo, and poró trees, as well as one very notable 200 year old eponymous mango tree, El Mango’s terroir is well-suited to growing bright and sweet Caturra and Catuai cultivars.
Daniela and her family are also leaders in reducing their footprint, increasing the sustainability of the coffeelands they inhabit. They have restricted the use of fertilizers, reduced water consumption during processing (thanks to an eco pulper machine), plant trees that promote biodiversity/fix carbon, and continue to look for ways to limit the carbon produced from their farm. Their Penagos eco pulper removes the pulp with a fraction of the water typically used during washed processing. To lock in the quality they’ve grown and processed, the parchment coffee is sun-dried for seven days. The family has also invested in a dry mill, where they take the final steps to remove the parchment from the seed, then sort the coffee based on size, density, and coloration, which improves the final product for the roaster, brewer, and you.
We’re pleased to share this freshly micro-milled Costa with you! We suggest paper filtered, by-the-cup pour over methods to get the most articulate brews of this clean, highly-floral Tarrazú microlot. Get dialed-into hibiscus, honey, and orange fruit by starting with a 1:17 brew ratio, filtered water at 209-210℉, a medium grind, and a 3-3.5 minute brew cycle. The extraction yield ranges from brightly floral and honeyed at the lower end to bitter melon and orange zest at higher extractions.