Ale and Tacho, as they are affectionately known, are in the Canet region of the famous Tarrazu region in the south of Costa Rica. This region is so beautiful, their mill and their main farm is in a valley surrounded by lush mountains, all full of coffee.
What’s really cool about them is they started with just about nothing - they had a small farm, they bought really basic equipment and they started milling their own coffee. They are super humble and hard working people and every thing that they get from their operation they invest it right back into it. Every year since they started, they have improved their infrastructure, they have purchased more land, and they have planted new varieties. Now, they actually produce quite a bit of coffee for a small producer - and they are processing it really well and meticulously. So every year since their start, they have not only improved their quality, but also their quantity - which is awesome for them!
Over the years I've given them a few suggestions of things that I've seen in other farms and they have adopted many of my suggestions. Overall, I'm just really proud to work with a pair of brothers that are so keen on really improving every year and they just look in the mirror and all they can see is what they can do better. They should be proud of what they have accomplished, heck, I'm proud to work with them!
Now, on to this coffee. It's a blend of caturra and catuaí varieties and it's grown at their Cup of Excellence winning farm “La Vuelta”. It’s at 1750m of elevation and overlooks the Canet valley. The coffee went through a yellow honey process. Yellow honey refers to the color that the parchment takes on the drying beds during the drying process. The coffee is immediately depulped, then mucilage is left on the beans as they sit on the drying beds. The coffee is dried with all that sweet mucilage and slowly absorbs those sugars. This results in a fruitier profile with more body than a washed process.
This coffee is super drinkable - sweet, with lots of low notes and lingering sweetness. This green coffee was frozen immediately on arrival in Calgary, to preserve freshness.