This coffee is a lot that originates at a larger farm in the Micro-Mill movement, but on the scale of things in terms of the truly large mills and coops in Costa Rica, Brumas is tiny. The full name is Brumas del Zurqui, located in the area of San Isidro de Heredia, Central Valley. Brumas mill is between Volcan Barba and Volcan Irizu, and their coffee ranges from 1250 to 1600 meters. Brumas actually is a collection of several small farms that are blended to produce the flavor preferred flavor profile. It's a unique operation. We have several very exotic lots they did just for us this year, but the Vino is their main lot of wet-process coffee. They do it all on the farm, a key to the autonomy of those in the Micro Mill movement in Costa Rica, and perhaps Brumas is at the leading edge in some respects. Juan Ramon has taken over the coffee operation from his father, but the family has been in coffee since 1890. Juan Ramon is quite scientific in his approach, and conducts many experiments in improving the quality of Brumas coffees. He has been measuring the sugar content of coffee cherry on the br ix scale to determine the optimal ripeness, trying to find the best moment to pick a particular plot on the farm. Their mill uses the Penagos system, and less than 1 cubic meter of water per day. The coffee is dried in the sun, on raised beds or a small patio. Most goes to the raised beds. While this coffee uses the same equipment as the pulp natural types, the fruity mucilage is removed from the parchment, so this is a traditional a wet-process style coffee. It is quite elegant, with a rounded full body and some winey fruited notes (making the name not a pure affectation). The dry fragrance has both wine and chocolate hints, with a unique almond oil essence it it too. The wet aromatic has chocolate-nut balance and good intensity. Right away there is a clear sense that this is not the simple, clean, thin, bright Costa Rican cup type. Instead, this is incredibly rounded in terms of mouthfeel, with silky chocolate body, accented by red wine notes. It has a great sweet-bittersweet balance (like a nice chocolate like Vahlrona). The finish has ripe fruit, and the lighter roast is quite citric, with lemonade-like high notes. As it cools the well-defined winey brightness comes to the foreground.