This coffee, from Marvin’s farm, called Los Anonos, was picked at the peak of the harvest, at the perfect ripeness. The coffee was then de-pulped and dried fully in raised beds for nearly three weeks. The resulting process was a super sweet red honey. The colour of the dry parchment was a beautiful bright red. The coffee variety is Caturra and it’s grown around 1750m of elevation, in a farm that is essentially organic – though not certified.
The farm, like many in the West Valley, features slight elevation changes and nicely shaded with a variety number of shade trees, including eucalyptus, cedar, plantain, and a leguminous tree called Inga. The farm overlooks other coffee farms and green rolling hills covered with cattle, creating a unique and unforgettable view. The West Valley has a very special place in my heart.
During one of my trips to Costa Rica this past year, I had the chance to cup a number of coffees processed at Helsar. This coffee really stood out on the cupping table with its ultra-ripe fruit notes, creamy body and long finish.