Costa Rica - Valle de Sol (Coope Victoria)

Costa Rica - Valle de Sol (Coope Victoria)

from 13.00

Origin: Costa Rica

Region: Central & West Valley

Variety: Caturra, Catuai

Altitude: 1300–1600 masl

Process: Washed

In the cup “ Peanut Butter, Milk Chocolate & Apple”

This special coffee comes from various smallholder members of Coope Victoria. These producers all farm land in one of Costa Rica’s most important coffee zones: the Western Central Valley.

Area under cultivation for each producer varies greatly, however, all the contributing producers benefit from high altitudes of 1,300 to 1,600 metres above sea level, and their farms are located on are located on soils of volcanic origin, rich with minerals. The farms will also all be planted with higher quality varieties of Arabica, such as Caturra, Catuaí and Villa Sarchi, among others. Finally, contributing producers all take exceptional care with their coffee farms, using the best practices to ensure an amazing harvest.

Valle del Sol means ‘Sunny Valley,’ a brand name that has long belonged to Coope Victoria, who represent and work with some of the best farmers in the area around Grecia. Coope Victoria provides their producer members with technical assistance and guidance in every aspect of coffee farming. They perform soil sampling in February for all producer partners. Based on the data generated, advice is given regarding fertilisation, shade control and other applications. Most of the farms in the program also apply organic fertilisers based on coffee husk and sugar cane that are treated with microorganisms, provided by the cooperative, that decompose the organic matter and add vital nutrients back into the soil.

During the harvest season, coffee is selectively hand harvested and delivered to the Cooperative’s wet mill (usually around 10 km away, depending on the producer) on the same day that it is picked. For washed coffees, the cherries are pulped and then fermented for around 12 hours. After this, the coffee is washed in clean water and is then delivered to dry. Due to the often wet weather conditions, the coffee is dried at slow, even temperatures in Guardiolas fed by indirect heat. Finally, it is stored in parchment for up to a month to ensure that humidity is even and correct before it is milled for export.

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