Costa Rica Rita Herrera

Farm
Rita Herrera

Preparation
Honey

Variety
Pacamara

Country
Costa Rica

Tasting notes
Tasting notes of butter biscuits, orange zest and cola.

The coffee lot named "Kenia" is a tribute to the SL-28 variety, taking its name from this well-known coffee cultivar. This lot is produced by three farmers who cultivate the coffee at an altitude of 1500 metres above sea level. The coffee is grown on Andisol soil, specifically classified as Dystric Haplustands, known for its volcanic origin and fertility. The cultivation process is traditional, with a focus on selecting only the ripest cherries during harvest. After harvesting, the cherries are sun-dried on African beds using a natural drying process. The coffee is then rested for two months before being hulled at Cafetalera Herbaz, where it is stored until ready for delivery.

Dos Robles Specialty Coffee is the farm responsible for producing this lot. The farm, located in Los Robles de Naranjo, Costa Rica, has been a family-run business since the 1920s, passing down the coffee-growing tradition through four generations. In 2019, the family shifted its focus to processing its own coffee, aiming to offer a sustainable alternative to the international market. This change led to their first export in collaboration with Bean Voyage, a feminist organisation.

The farm covers 3.6 hectares and employs 15 workers during the harvest season, with 2 permanent staff maintaining the farm year-round. The farm sits at an altitude of 1500 metres and primarily grows the SL-28 variety. The farm is currently undergoing a renovation process, with 90% of the coffee plants being between 3 and 4 years old. Shade management and a mix of chemical and natural agronomic controls are implemented as needed.

The journey from coffee cherry to export-ready green bean is an intensive process, executed with precision and care. Once the cherries reach perfect ripeness, they are carefully hand-picked and taken to the wet mill. Here, a combination of depulping and floatation processes ensures that only the prime cherries move forward, while unripe or defective ones are discarded. The beans then undergo a 100% Black Honey process, during which the beans, still covered with a layer of sticky mucilage (or 'honey'), are left to sun-dry on raised beds, regularly turned for uniform drying. Moisture content is monitored meticulously until the ideal level is reached. Each step is diligently recorded in a logbook, ensuring traceability and quality control.

The processing of the coffee involves careful monitoring during harvest to ensure only the ripest cherries are selected. After drying, the coffee is rested for two months before being hulled at Cafetalera Herbaz in Lourdes de Naranjo, where it is stored until export.

Dos Robles Specialty Coffee has also partnered with institutions like Banco Ambiental to reforest the farm, embracing an agroforestry production model. Payment to farmers is determined by direct negotiations, with the coffee's cupping score being a key factor. The main challenges faced by the producers include weather-related issues, particularly the impact of wind on the SL-28 variety and phenomena like El Nino. Future plans include increasing the farm's productive capacity. At present, the farm does not produce any other crops. The coffee produced by Dos Robles Specialty Coffee reflects the dedication and hard work of the family, and they take pride in sharing it with the world.