Costa Rica Helsar - La Petisa

La Petisa shows balance in sugar sweetness and bittering cocoa tones. Red grape, cherry, and raisin show in the cool cup, with "refreshing" green apple like brightness. City+ to Full City+.
Out of stock
86.2
  • Process Method Giling Basah
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Central America
Processing Wet Hulled (Giling Basah)
Drying Method Sun- and Machine-dried
Arrival date Jun 24 2015
Lot size 44bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra
Grade SHB
Appearance .2 d/300gr, 17-18 Screen
Roast Recommendations City+ to Full City+: this coffee does best when taken beyond City level in order to develop the potential sweetness
Weight 1 LB
The farm La Petisa is located in Llano Bonito de Naranjo, West Valley, Costa Rica. It's along the road you take from the West Valley to Helsar de Zarcero mill, where this and many other coffees we buy are processed from fruit to green bean form. We have a long relationship with the Helsar mill , which is located on the Santa Lucia farm site, going back 8 years now. I suppose the reason we turn to Helsar for coffee, and the reason the local farmers deliver their coffee fruit there: They are excellent at processing coffee from fruit to dried pergamino to ready-to-export green coffee beans. Each year they refine their process, and under the guidance of Ricardo Perez Barrantes the recent improvements include more raised drying beds, more warehouse space to rest coffee (reposo) and new dry milling equipment. Anyway, La Petisa is run by Nancy Barrera Morales (last year we sold this coffee as simply "Nancy", mainly because we didn't have any info on her farm!), 3.5 hectares planted in Caturra, ranging from 1500 to 1750 meters. Coffee is her main source of income, though she also has three incredibly cute cottages on her farm that she rents to vacationers...and maybe next to coffee buyers too!
There's a sweet smell of butter cream frosting in the dry grounds of La Petisa, along with fruit and nut notes (think Applets and Cotlets). Fruits are toned down at Full City, and a cocoa butter and dark chocolate scent pervades. Wet aromatics continue this theme, sweetness and nut, along with a malt cereal and dried apple smell. The flavor profile of the cup shows balanced flavors of demurara sugar sweetness and bittering cocoa, especially at Full City, along with a set of well-integrated fruited notes. Red grape and cherry come through as the cup cools, as well as Monukka grape and dried fig. It's a clean cupping Costa, and has a refreshing green apple like brightness - though still relatively lower acidity than our other Costa Rican coffees. Flavors of sugar browning shift throughout the cooling cup, and wind up somewhere in the realm of dark malt syrup. Full City roasts develop a nice chocolate flavors, semi-sweet to more high % cacao.