Coffee of the Month

La Peña

The La Peña coffe is coming from the Beneficio Ecologico Puente Tarrazu in Costa Rica, which is a coop operated micro mill high up in the mountains in the Leon Cortez district of the Tarrazu region.

The people
The mill was built in 2004 as a response to the coffee crisis in the hopes of producing a superior cup and a value added product. Beneficio Ecologico Puente Tarrazu is a coop mill owned by 6 farmers, among them Rodolfo Rivera who produced this lot on his farm called La Pena. Rudolfo placed with the La Pena in the Costa Rica Cup of Excellence.

History
This mill produces 100% sun dried patio coffee. The producers work to control the drying process and the humidity of the parchment in order to obtain a cup that is exceptionally clean, and they succeeded.

Geography
The farm is at 1600 meters in Leon Cortez district, adjacent to Tarrazu (and considered Tarrazu by many since these coffees are often sold to Tarrazu wet mills).

Processing
The coffees at Puente Tarrazu are typically processed with the so called pulped natural method, also known as Honey processing. The parchment of the honey coffee smells very sweet and clean, like dried blueberries. In the cup, this translates to a coffee that has an intense sweetness along with clean acidity and strong fruit notes.

Coffee profile
The cup has a clean fresh flavor and edgy acidity, with a medium body. Sweet aroma. Good balance of sweetness and fruitiness. Luscious mouth feel and soft finish. It provides a strong fruity aromatics reminiscent of fresh blueberry.

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