La Luna is from a small progressive and quality focused cooperative called Puente Tarrazu. It is located at high altitudes in the famous region of Tarrazu.
At Puente Tarrazu, cherries are processed using the “yellow honey” method – a method similar to how “pulped natural” coffees are processed in Brazil.
In the honey method, the fruit skin is removed from the seeds/beans, but the pulp remains. This highly sugary material, when handled properly, adds sweetness to the coffee that translates into more sweetness in the cup.
Without careful handling, however, this sweetness can overpower a coffee’s clarity and elegance. The Puente Tarrazu team has been perfecting this processing technique, with the result that the coffees processed at the mill are elegant, sweet and transparent.
Flavour Profile of Costa Rica La Luna
Thanks to the high altitude of the Tarrazu region, the Caturra cherries mature at a slower speed, producing a higher concentration of sugars.
The ripest cherries are hand-picked from the trees and stored in bags. At the end of a day, the bags are loaded onto trucks and delivered to the wet mill where they are measured (by volume in fanegas – a standardised Costa Rican unit of volume that equals to 20 cubic feet) and cleaned.
The cherries are then placed onto raised drying beds and dried over the course of 12-15 days.
Farmer Rudolfo Rivera is experimenting with various types of honey and semi-washed coffees, but for this particular lot, he has naturally processed the coffee on raised beds, to bring a little more fruitiness to the cup.
These varietal lots have flavour notes of Red Grape & Caramel Nut bar with sweet Dried Fig aroma.
Coffee Grown in Costa Rica
The Puente Tarrazu mill is becoming a regular contributor to the Square Mile coffee offer list. The mill is a partnership between 6 local families, led by Rodolfo Rivera.
Tarrazu is one of the best areas in Costa Rica for coffee cultivation. In addition to optimum soil and climate, the coffee producers in this region are known for producing excellent cherries.
La Pena is located at 1650 masl and Puente Tarrazu is the name of the micro mill that processes the cherries from La Pena. Along with the Mendez, Rivera (another Rivera family) and Naranjo families, the Rivera family runs and processes all their coffees at Puente Tarrazu.
Bailies Coffee Roasters
When you think of exquisite coffee roasters, there is one top-notch roaster that comes to mind — Bailies Coffee Roasters.
Since the beginning of their startup, they have created and resourced world-class coffee experiences that honour the skilled labour of their farming partners across the globe with dignity and fairness, as well as providing delicious flavoured coffees for their customers.
Bailies Coffee Roasters built their coffee roasting business on direct trade –on going where the world’s finest coffees are grown, and forging lasting links with the growers, their farming partners.
Through refinement in their dedicated coffee lab to investment in the latest roasting technology from their partners at Probat, they create individual roast profiles that remain true to what their farming partners want and promote the finest aspects of the green bean to enhance every coffee experience.
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