Aguilera Naranjo | COSTA RICA

by Obadiah
£11.00

Obadiah

TASTE | Strawberry, Dark chocolate and Black tea

PROCESS | Natural

VARIETAL | Villa Sarchi

REGION | Aguilera Naranjo

ALTITUDE | 1600 masl

BAG SIZE | 250g

POASTROAST BREW METHOD

Suitable for

Visit our Brew Guides guide for our postroast tips and advice on brewing the perfect cup.

THE STORY

Aguilera farm is run by 12 siblings (8 brothers and 4 sisters) on a total of 50 hectares. Dagoberto is one of them. The siblings are very experimental and innovative with their varieties. They have various types of Geisha, Sarchimore, Pacamara, Venezia, Cidra, Catuai, Villa Sarchi intercropped with banana trees, poró tico (native from Costa Rica) and avocado trees.

The siblings were initially delivering their cherries to a neighbouring wet mill. But, 10 years ago, they decided to create more value in their coffee and control a bit more of the supply chain. Seven years ago, they invested in greenhouses for drying and have implemented wind protection with local trees on the perimeter of the farm.

At the peak of the harvest, 45 pickers work with them in the farms. 2018-2019 season production was very low, but sunny conditions meant they focused only on naturals, Red and Black honeys. The football pitch, which is protected from the wind down on the mill, is where they dry their naturals. The naturals are not moved for 2 full days and then moved with the rake without stepping on it to avoid damaging the cherries. Naturals are then moved 3 times a day and are dried for 22 days.

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