Costa Rica
Don Cayito
250g
Terroir Best Lot
QUALITY SCORE: 88.25
Cup Notes
Toffee / Peanut Butter / Lemon / Plum
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Quality Score
- 88.25
- Series
- Terroir Best Lot
- Producer
- Calderon Castillo family
- Country
- Costa Rica
- Terroir
- Tarrazu
- Altitude
- 1900-2000 masl
- Process
- White Honey
- Arabica cultivar
- Typica mejorado
- Picked in
- February 2021
- Arrived in
- October 2021
- Shipped in
- Box + Vacuum pack
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
THE STORY BEHIND
Don Cayito is grown in in Santa Maria de Dota, located in the Tarrazu coffee region, Costa Rica. The coffee plantations are located at 1650 – 2100 masl in a wonderful landscape of steep slopes, that protect the crops from the Atlantic weather, but allow the ocean breeze from the Pacific, with lots of sunny hours during the day.
The area is already known as a land of exceptional coffee, not only for the characteristics of its soil but also for the experience and hard work of its coffee farmers.
In search of a high quality standard, since 2009 the farmers have started processing the coffee in their own micro mill Los Angeles. Thanks to opening the mill they are now able to carry on the work and care in cultivation to processing, dividing the harvest in lots and micro-lots according on the basis of bean variety and the process that will be applied (washed, honey or natural).
In their fields traditional Costa-Rican varieties are cultivated, like Caturra and Catuai Red and Yellow, as well as more exotic varieties sought by the boutique coffee market like Typica, SL 28 and Geisha, among others.
Thanks to this hard work and attention, in 2018 their Geisha lot won the first place in the Costa Rica Cup of Excellence contest in 2018.
THE VARIETY
Typica originated from Yemeni stock, taken first to Malabar, India, and later to Indonesia by the Dutch. It later made its way to the West Indies, to the French colony at Martinique. Typica has genetically evolved to produce new characteristics, often considered new varietals.
Typica Mejorado is an improved version of Typica and is mainly grown in Ecuador. Based on the genetic testing by World Coffee Research – Typica Mejorado is actually a Bourbon Variety, cross-pollinated with an Ethiopian Landrace variety.
THE FERMENTATION PROCESS
For honey process, after the fresh coffee cherries are picked, the cherry peel is removed, but some amount of the fleshy inside, the mucilage, remains while the beans are dried.
The honey process does not require water. There are different kinds of honey process: white, yellow, gold, red, and black honey.
The white and yellow honeys have less mucilage left after being mechanically peeled. Gold, red, and black honey coffees
have much more mucilage remaining. More mucillage yields a fuller-bodied coffee.
MORE INFO
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