COSTA RICA FINCA EL ROSARI - MICRO LOT

The taste and foam of coffee
Costa Rica Finca El Rosario has a balanced flavour with a pleasant, mild acidity and hints of milk chocolate. It literally complements the cherry and molasses tones perfectly. An espresso made from this coffee will delight you with a fine and compact foam.
Origin of the coffee

This small plantation is typical of Costa Rica and not only has a wonderful name. El Rosario (Rosary) is also memorable for the micro-lots it has produced since 2007. The Caturra and Red Catuai Arabica subspecies are grown on a family farm on fertile volcanic soil at an altitude of 1600 m above sea level. The Leon Cortes area, Tarazzu region, where El Rosario is located, is typical of the mild
climate, with warm days and cool nights. The coffee beans benefit from being planted in the shade of trees. The combination of all these factors results in a slower ripening of the coffee fruit, resulting in a more intense flavour and aroma and a higher natural sugar content. The advantage of micro-lots is the absolute purity of the coffee. In the case of Finca El Rosario in Costa Rica, the founder of the plantation, Moises Meza, is behind the project. He built up the farm, whose plots are now used by his sons Javier Meza and Gabriel Meza to grow today's unique micro-lots for the international market. They grow 100% environmentally friendly coffee without fertilizers or sprays.
The coffee fruits are harvested and sorted exclusively by hand in El Rosario. The result is consistent, large-grained coffee of consistent quality. The processing of the berries is also specific. First they are washed in water to get rid of impurities, then the farmers peel them, but this time without water. This is followed by the drying stage, which is a very demanding process that, if done badly, can endanger the whole harvest. Coffee beans mould very easily. At the El Rosario farm, the beans are dried using special drying machines, rotating the beans every 10 minutes. This process can take up to a whole week. The result is what is known as Honey Coffee, with a slight acidity, fruity tones and a honey taste.
Baristas claim that you won't find coffee this sweet anywhere else. This unique flavour is infused into the beans before they are roasted.
This micro-lot is labelled SBH, which means the highest quality coffee with the hardest beans. Family is the foundation...for a good plantation. When Moises Meza planted the first coffee bushes in the Leon Cortes area half a century ago, he knew he was doing it right. Today the unique coffee is grown by his sons Javier and Gabriel in the shade of the trees. Their microlots are eagerly awaited by coffee lovers around the world. It has a mild, milky chocolate flavour with a fresh cherry note. Costa Rica's best coffee will enchant you, we are sure. Place of origin:
Costa Rica

Species:
Caturra

Countryside:
Tarrazu

Sea level f. m.:
1600

Taste:
Milk Chocolate

Processing:
Dry Instructions for use

Grind the coffee according to the type of coffee.
For one cup of coffee, use at least 1.5-2 coffee spoons (about 7 g) of ground coffee.
Pour off the coffee with water at about 95 °C.