Our coffee is mountain grown in Costa Rica
Mountain grown coffee takes more work
Our coffee is grown on steep hillsides in small plots to conform to the terrain and the land must be terraced. We terrace for two reasons: the most obvious is to accommodate the immense amount of runoff in the rainy season. The other reason is to help the pickers navigate the steep hillsides. Their income depends on the amount they pick. They are paid per “cajuela”, which is a little more than fifteen quarts. An efficient picker will be able fill six or seven “cajuelas a workday. Each “cajuela” is worth around 800 colones or $1.70.
What happens after the beans ripen
The beans will ripen as soon as the rainy season ends. In a normal year that is in November. Unfortunately all of the beans don’t ripen at the same time so each plant will be revisited four or five time during the season. Coffee beans contain many different sugar compounds and the processing must be started quickly to avoid excess fermentation. After removing the fruit surrounding the bean and washing off about 80% of the sugars the beans are air dried to 11 percent moisture and then “rested” for a minimum of 30 days.
After the “resting” period, one additional hard parchment layer is removed from the bean and the coffee beans are ready to ship to our warehouse in Pensacola, Florida. The beans are roasted as needed and shipped immediately to our customers. The taste is best reward for the efforts of so many people. Growing organic coffee beans in Costa Rica has been very rewarding.