Costa Rica Chirripo Corazon de Jesus

City+ roasts are so sweet, with grabby citrus-like acidity, lemon, herbal tea, dark plum, and wild berry. Chocolate roast tones settle in with roast development. City to Full City.
Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Central America
Processing Wet Process Style Machine Washed
Drying Method Covered Bed Sun-dried
Arrival date Jun 1 2016
Lot size 30bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Catuai, Caturra
Grade SHB
Appearance .6 d/300gr, 17-18 Screen
Roast Recommendations City to City+ for maximum complexity, Full City to tone it down a bit and usher in chocolate roast tones.
Weight 1 LB
"Corazon de Jesus" is a newer micromill in the area of Chirrip_ National Park, deep in the La Piedra de Rivas zone. The mill is run by Jonny Alvarado and his family, where at this time they are solely processing the coffees from their own farms. Even though this is the first year of operation for his mill, Jonny is a familiar face to us as he originally set up the mill Imperio Rojo with his brother Jose. They both inherited the farm land from their grandfather some years ago, and up until three years ago paid to have their coffee milled at one of the other mills in the area. Jonny's operation is much more modest than Imperio Rojo, and for this first year he's built sets of raised drying beds each with their own arched plastic cover. When I met with him last March, his plan was to build a large drying room where he could build more raised beds, and achieve a much more consistent airflow and temperature stability. His farm tops out at just over 2000 meters, and is planted in Catuai and Bourbon. Jonny and his brother Jose continue to work closely during harvest (it helps that they're right down the road from each other!), sharing a dry mill that was newly installed at Imperio Rojo during the 2016 harvest. We also have a small amount of Imperio Rojo coffee available, which presents a unique opportunity to taste them side by side.
Finca Jonny was definitely the "sleeper" Costa Rica of last year, and this year with he does not disappoint with this new venture. The nose is attractive, spiced and sweet, a smell of honey granola and dried berries, moving into fruit cooked with sugar as you add hot water. City to Full City roasts make for a very attractive cup. The acidity is sweet and citrus like at City roast level, on the grabby side like the spritz from a lemon rind. The cooling cup flavors shift quite a bit, from herbal tea notes to plum, and wild berry hints. A chocolate roast tone settles in at middle roast levels, pairing well with accents of toasted coconut chips. City+ roasts are where I found the most balance as a brewed coffee, and with 48 hours rest the flavors fall into near perfect harmony.