The details
The detailsNatural · Filter · San Gabriel de Tarrazu, Tarrazu, Costa Rica
- Region
- San Gabriel de Tarrazu, Tarrazu, Costa Rica
- Elevation
- 1650 masl
- Variety
- Catuai, Caturra
- Process
- Natural
- Roasted for
- Filter
- Producer
- Minor Jimenez Abarca & Nancy Gaitan Cruz, Finca La Esmeralda
Finca La Esmeralda is a third-generation Abarca family farm, now run by agronomist Minor Jimenez Abarca with his wife Nancy Gaitan Cruz.
After years of drying parchment at home, the family built La Cumbre micromill in San Gabriel de Tarrazu so they could keep their lots separate and fully traceable. Cherries rest overnight in receiving tanks for a gentle whole-fruit fermentation before drying on patios for 30 to 40 days, with cool nights at altitude slowing everything down. The result is a soft, nougat-like mouthfeel with rounded acidity and a long honeyed finish.
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