THIS COFFEE HAS SOLD OUT. Finca Jonny is a showstopper - sweet, citrus-like acidity, grape jelly, blackberry and plum juice, and array of fruit tea notes. The finish is pristine, and FC ushers in chocolate and coconut oil flavors. City to Full City.
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Finca Jonny is tucked in a unique rocky outcropping in the area of the Chirripó National Park, a zone called La Piedra de Rivas. Unlike the coffee regions most are familiar with - Tarrazu, Central Valley, or the Western Valley regions - this part of La Piedra de Rivas is on a road less traveled, a dead-end road actually, the end intersecting the few micromills serving farmers in the region. Finca Jonny is a 7 hectare farm (tops out at 1950 meters) run by a man of the same name, who acquired this land from his grandfather some time ago. This past year Jonny and his brother Jose have invested in building out their own micromill on property adjacent to Jonny's home, allowing them to have a more direct hand in the sale of their coffee as parchment, rather then sell whole cherry to one of the neighboring mills. They have 23 hectares between them, and the ability to run a mill of this size at capacity. This is their first year of operation and the mill was set up in some haste to process this past year's harvest. They look forward to making improvements to the "invernadero" (indoor raised bed drying greenhouse) and patio for the coming harvest.
Finca Jonny was definitely the "sleeper" Costa Rica of the year, mainly because they are so new and without reputation. But the sample of he and his brother's coffees stood out when cupping in Costa Rica, and have only improved with rest. 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, not too grabby, but sits well with fruited notes of blackberry and grape jelly. The cooling cup flavors shift quite a bit, from herbal fruit teas to plum juice to peach skin. The finish is pristine, crisp and sweet, deeper roasts bring in dark chocolate and a bit of coconut oil. A showstopper Costa Rica in the light to middle roast range, we achieved remarkable cleanliness running it through a filter cone with paper filters.