Tasting Notes: Syrupy, black tea, raspberry
Hermosa is back as we enjoyed it so much last year…
Hermosa, meaning ‘beautiful’, is an appropriate name for this honey-processed coffee from Costa Rica. Sweet, bright and light. Perfect for manual brewing.
From £8.00
The area known as Tarrazu is divided into three parts – Dota, Tarrazu and Leon Cortes. It is also often known as Los Santos as the three main towns are San Pablo, San Marcos and Santa Maria de Dota.
Mr Estanislao Ureña Mora was responsible for introducing coffee to the area, and gave beans to his brother Jose Ureña Mora. Between them, they sowed a plantation of two hectares and produced their coffee without the use of agrochemicals. Then came Ramon Blanco, who built a wet mill in San Pablo de Leon Cortes, and producers began taking their coffee there. In 1929 a wet mill was built in Santa Maria, but as there was so much uncertainty with prices, producers turned to the Banco Nacional (National Bank), which had a department where farmers were given recommendations on how to process their own coffee. Thus was born Coopedota R.L. Meet Monserrat Hernández, the lady who now looks after us here.
Coffee from here is picked by hand and pulped mechanically, leaving it super-clean and ready for the fermentation stage and drying on patios. For the honey process, 70% of the mucilage is left on the bean, the cherry being agitated just enough to ensure even drying without any over-fermentation. This wheel is actually how they control temperatures on the microlots, it rotates to ensure the coffee drying on the paddles does not overheat and dries evenly. Genius!
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