Carla - Costa Rica 250g

Hints: Apple - Cherry - Chocolate Elevation: 2200 Processing: Carbonic Maceration Variety: Caturra Country: Costa Rica Occasions: For drip coffee and espresso Brief about the harvest: Luis, the owner of Carla farm, started his coffee journey at an early age, accompanying his brother to work on a nearby coffee farm. After many years of experience, he began cultivating his own crops, and he told us: "At the age of twenty-five, I had the opportunity to buy a property with coffee and start production. From there, I started to connect more with coffee and everything related to it. During those years, my love for coffee grew more and more, and my interest in buying more land to produce more increased. Over time, he was able to purchase Carla farm at a good elevation for producing specialty coffee, and his interest in the crop further increased. After a few years, he and his family decided to start processing some of their special types of coffee, and micro-mill crops were planted. He says: 'After learning more about it, I built some African beds for drying coffee, and in the first year, I implemented a natural process, then the treatments were developed into carbonic maceration.' Since then, with more knowledge, we applied different processes and larger quantities of coffee [always maintaining] my passion for continuing to cultivate rare seedling varieties." Brief about the processing: Scientific term: Carbonic Maceration Process Water-based carbonic maceration treatment involves placing coffee cherries before separating the beans into airtight barrels to create an environment rich in carbon dioxide gas. The carbon dioxide gas breaks down complex coffee sugars, resulting in a full-bodied, rich flavor of ripe fruits and distinctive aromatic aromas. The process involves injecting carbon dioxide gas at low temperatures to avoid alcoholic fermentation over 72 hours, making it a slow cold fermentation to enhance flavors and maintain consistency.