Each month we select a coffee that we’re enjoying, our highlight subscription offers a chance to try different varieties and processing methods from a number of different countries.
Our pick for January is Cafe Ceres
Cafe Ceres is the name of a micromill located high in the mountains of Terrazú, a region south of Costa Rica’s capital San Jose. Cafe Ceres was established by Stephanny Fernandez Elizondo and her mother Alexandra in 2019. The mother, daughter duo have worked together for years preparing for this endeavour of owning and operating a mill, their aim is to achieve constant growth by focusing on improvements in quality each day. They also prioritise sustainability in everything they do and are currently working towards Bandera Azul ecological certification. This particular coffee is from Los Quernados, a farm which is also owned by the two.
This 100% Catuai was processed very carefully, to avoid the defects honey processed lots can sadly be prone to. Firstly the coffee cherries were sorted via floatation to remove underripe and overripe fruit. Following this they were fermented for 72 hours and then pulped with the pulped coffee then again being fermented for an additional 48 hours. Finally the coffee was dried on raised beds for 14 days while being moved every two hours to ensure uniformity in drying.
We think this coffee is a truly excellent example of a honey processed Costa Rican coffee, rounded, sweet and balanced. Not to be missed!
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