Costa Rica Don Mayo Tarrazu Finca Cerro Canet SOLD OUT!

Costa Rica Don Mayo Tarrazu Finca Cerro Canet

Region : Tarrazu, Valle Canet

Farm: Finca Cerro Canet

Varietal: Red Catuai

Altitude:1820 masl

Proc. Method: Fully washed and sun dried

Tasting Notes

floral nose, raisin/berry tart + spice/nutty sweetness,  crisp acidity

Additional Notes

Beneficio Don Mayo is owned and managed by Hector Bonilla and his son Pablo Bonilla.  It's a medium-sized mill by Costa Rica standards.  They own farms and process their own coffee.  At the same time they buy cherry from their relatives in the surrounding areas.

Costa Rica is a role model when it comes to high-end specialty microlots and coffee.  Farmers live within higher standards than their counterparts at other origins.  About ten years ago many farmers started building their own micro mills in order to keep their coffee separate from commercial coffee, get access to better prices, and sell a superior product. 

The quality we see out of Costa Rica is very consistent and can be replicated on a bigger scale.  This, and the flare of Costa Rica as a tourist and easy destination has made the demand for these coffees continue to rise year after year and sought out by high quality roasters. 

Costa Rican farmers are highly technified; this is a big advantage they have and enables them to produce better coffee.  They are already experimenting with different varieties such as SL-28, Geisha, Caturra, Typica, to name a few.  Most farms have a high tree density and receive adequate fertilization year round giving producers higher yields; and their coffee trees are renewed constantly as well.  Finally, their cherry selection is extremely good and perfect in some cases.

-Piero Cristiani (Cafe Imports)

   
Agtron:

56-64

Roaster Notes

We put this in at a high temperature and kept full heat to really bring out the floral, sweet raisin notes.  Reminds me of an "old school" Costa.  Great cup!

Kenya AB Ruthagati SOLD OUT!

Kenya AB Ruthagati

Region: Central Kenya,Mathira East District, Mathira Division

Farm: Ruthagati wet mill, Rutuma FCS cooperative Society

Varietal: SL 28 and SL34 and Ruiru 11

Altitude:1650-1700 masl

Proc. Method: Fully washed and sundried

Tasting Notes

Balanced, sweet acidity, floral/perfumed, juicy, fig, butterscotch

Additional Notes

No. of Producers: 900 Members
Average  Farm Size: 1.0 acres - 300 trees per farm

Processing Method
Timely and selective hand picking is carried out in Ruthagati wet mill. Cherry is delivered to the wet mill the same day it is picked. Cherry sorting is carried out at the wet mill prior to the pulping. Red ripe cheries are separated from underipes, overipes and foreign matter. Processing utilizes clean river water (wet processing) that is recirculated before disposal into seepage pits. Sun drying is done before delivery of the coffee to the dry mill for secondary processing.

Certifications
Utz Certified

Historical Background
Rutuma FCS has 7 wet mills: Ruthagati, Marua, Ndurutu, Githima, Ngandu, Karie and Kianjogu. The coop is located in Mathira division-Mathira East   District. Geographically it lies on the southern slopes of Mt.Kenya. The society was registered under the cooperative societies Act in 1996. Formerly, the 11 wet mills belonged to giant Mathira FCS but  and formed Rutuma FCS after the split of the giant Mathira FCS in 1995.

Management & Membership
The Coop is managed by an elected board of 7  Members  each representing one wet mill.Rutuma has 3 supervisory committee members. Currently the Coop has 30 permanent  members of staff who are headed by a Secretary Manager. The Secretary Manager  oversees the day to day running of the Coop under the supervision of the board.
 Currently Ruthagati wet mill has 900 registered members of which 700 are active and 200 are dormant. The society has a total membership of 4600 members.

Coffee Production
During 2009/2010  Ruthagati produced 300,000 Kg Cherry.

Coffee Processing and Marketing
Farmers selectively hand pick red ripe cherries  that are delivered for wet milling the same day. The parchment is then fermented, washed and sun dried . Dry parchment is milled and bagged at Socfinaf coffee mills and then transported to SMS warehouses in Nairobi. The Coffee is then sold either through the Nairobi auction or direct to overseas buyers.

 

Agtron:

53-68

Roaster Notes

I initially thought I screwed this one up but after a few different tries, it turns out the first profile applied was the best.  I charged it hot and let the temp build quickly after the turning point, then backed off a bit and let it even out after first crack.  I think this profile best suits the more delicate flavors and acidity while properly developing the body.