Info om Påskekaffe

"Alfonso Urena is a young coffee farmer that has grown coffee for 30 years. He is a Agronomist graduated from Earth University, he learned a lot of the sustainability principles here.

The nutrition of the coffee plants is differentiated with a 110% of yield. The plants eat elements in their elemental form. It’s very important for him to work the farm with coverage like organic shade in order to have a lot of biodiversity from the microbiota. 

Alfonso started processing micro lots 5 years ago at his uncle Roger Urena micro mill and then 3 years ago he decided to process at a neighbor’s micro mill called FARAMI. His goal is to build his own micro mill, once he has a more stable market for his coffees.

Alfonso takes the cherries to FARAMI micro mill where they float the cherries in clean water. This way they separate the good and ripe fruit from the unripe and vane fruits and from other materials like sticks and stones. Then the coffee is depulp in a Penagos eco pulper leaving approximately 20% of the mucilage in the parchment. After this they move the cherries to the raised beds to dry for approximately 18 days when the coffee reaches 10% of moisture.

FARAMI dry mills the coffee for him as well."

Bearbeiding

Denne kaffe er yellow honey bearbeidet. Kaffebærene skalles av med noe frukt igjen, og deretter settes ut på en patio for å fermentere og tørke av fruktet. Til slutt ser det ut som et lag av honning, da må det skalles av igjen før den tørkes til 12-14% fuktighet sånn at det kan eksporteres til brennerier.

Honey kaffe kan variere mye i smak, men vanligvis er det sånn: lysere honey = mer våtforedlet smak, mørkere honey = mer bærtørket smak.

Botanikk

Denne kaffe stammer fra La Fila-gården i Tarrazu i Costa Rica og tilhører Arabica-familien, hvorav kultivarer: Catuai.

Vekshøyde: 1800moh

Egenskap

Hint av appelsin og sjokolade. Fin syrlighet, og god sødme. Tilpasset for espresso og filter.