In 2013, Ricardo decided to work in a new project focused on coffee variety diversification. He was able to obtain seeds of many varieties, including H1, SL-28, Pacamara, Geisha and Villalobos and he started a sizeable nursery. Since then, he has planted these varieties in a farm next to the original Santa Lucia and this past year, it began to produce some of these great varieties.
This coffee is a Villalobos variety from that farm. Villalobos is a natural mutation of the Typica heirloom variety. Although it can be found in other parts of Costa Rica, it seems that it is only in this particular region that it really thrives.
What sets this coffee aside and what caught my attention is the flavour profile, due mostly to the processing method. This coffee was in anaerobic tanks in cherry form for 48 hours, then it was de-pulped, with all the mucilage on, and finally dried on partially shaded raised beds for nearly 25 days. The coffee was explosive on the cupping table, from the fragrance to the finish. The mouthfeel was rich and super silky, hinting at me that it would make an awesome espresso. This intuition is proving true in our production roasts in Calgary: the espresso is incredibly vibrant and fruity, with notes of cherry, watermelon candy, and honeycomb virtually smacking us in the face.
This green coffee was frozen immediately on arrival in Calgary, to preserve freshness.