Costa Rica
William Mora Merno
Finaca Parritilla
Aserri
Tarrazu
1500-1700 masl
Caturra
Black Honey
Blackberry, grapefruit, and dark chocolate.
In the cup: This is one seriously deep brew! A grapefruit acidity up front opens the pallet to receive a deep royal Blackberry. Big blackberry blends beautifully with notes of dark chocolate with an aromatic black tea finish.
The producer: Finca Parritilla was purchased 35 years ago by the Merno family, who originally planted a variety of other crops alongside coffee. However, early successes necessitated increased farmland to be given to the cultivation of coffee. Through concerted dedication over many years, coffee now makes up 80 percent of his 20-hectare farm.
Farm and environment: The Tarrazu area produces some of the best coffee in Costa Rica. The region is characterised by two well-defined seasons: a wet season lasting seven months from May to November, and a dry season lasting from December to April. These conditions favour the blossoming of coffee and are a sanctuary for native flora and fauna. The Merno family and their farmers implement various strategies to improve soil recuperation and help conserve the delicate relationship between coffee farming, flora, and fauna.
Sustainability: The cultivation of coffee is fundamental to the socio-economic growth of the region, and producers dedicate their lives to the plantations they nurture. The Asociación de Productores Agropecuariosde Acosta y Aserri (ASOPROAAA) Cooperative was born out of the devastating consequences of Hurricane Mitch in 1998. The agricultural production systems of the Aserri and Acosta sub-regions were also instrumental in getting coffee farmers back into production and in promoting long-term sustainable production. Today, the co-op represents more than 1000 smallholder farmers and is recognised internationally as a well-supported quality coffee producer. This reputation has resulted in higher prices and financial stability for farmers. As a result, the co-op has built a wet mill to increase production volume and quality. ASOPROAAA also regularly hosts intensive training events for members and is in part responsible for the results of William's stunning coffees.
Awards: Finca Parritilla has presented COE-winning coffees and achieved various other accolades in international competitions. This coffee is representative of these successes—sophisticated, complex, yet delicate.