The Costa Rican La Canuela is a naturally processed coffee, from the Sevenoak‘s Premium range.
Coffee was Hence, it was one of the first Central American countries to do so. As a result, today coffee is one of the top 3 crop export crops for Costa Rica.
As a result of thousands of years of volcanic activity the soils are rich and fertile. Add to this the high altitude, good varieties and cultivars and the necessary expertise, and it is easy to see how Costa Rica can offer great coffee.
Costa Rica first cultivated coffee in 1779. The first coffee exported was to Panama in 1820, although that coffee was bound of England. In 1825, the government exempted coffee production from certain taxes, in an effort to promote the crop. As a result from 1846 to 1890 it was almost the sole export from Costa Rica.
This gave Costa Rica an advantage in the area, since coffee production infrastructure was well established by the early 1900s. Assisting with the growth of coffee production throughout Costa Rican, and adding more cultivars and processes.
In the early 2000s there was an increase in micro mills, that helped promote specialty coffees.
In the Shelter of Poás Volcano
The Poás Volcano is the architect of the landscape just to the west of the Central Valley of Costa Rica. Its presence bears witness to an incredible variety of microclimates and topography. Its presence has made it possible for the production of high-quality coffees produced in the Western Valley region, especially during the last 20 years
The Poás Volcano is characterized by its plume of gases and ash, and accompanying foothills and extinct volcanoes along its descent toward the lowlands of the Pacific. This landscape created the optimal conditions for growing coffee. Logically, these lands became the sites of farms, villages and towns along the route that coffee travelled on its way to market from the Central Valley to the port of Puntarenas. The towns of Grecia, Atenas, Naranjo, Zarcero, Sarchí, San Ramón and Pal mares all flourished with the spread of coffee and the promise of a railroad to the
In 1910, the railway was finished — 20 years after the opening of the railway to the Atlantic. Until then, the small farmers of the Western Valley had only a cart path along the Grande de Tárcoles river to transport their coffee down the steep slopes on its way to the Pacific.
Rigoberto Chávez Salazar
Don Rigoberto originally was a potato producer. Eight years ago, he started to diversify his farms and planted coffee on 2 ha. Coffee from the new area was well accepted. As a result, he quickly adapted to new specialty coffee standards, particularly with the Natural process. The natural process produces the best results when only the very ripe cherries are selected and those are used in the further processing in coordination and control by Café de Altura mill to guarantee a high-quality and outstanding coffee.
Details of La Canuela
A naturally washed coffee has a medium to full body, with coca and Molasses sweetness and almost a cherry finish.
|Region:||Zarcero, West Central Valley, Costa Rica|
|Producers:||Rigoberto Chavez Salazar, Linda Vista|
|Processing:||Natural process coffee, with regular airation.|
|Cultivar:||Arabica Red Cataui, Caturra|
|Altitude grown:||1,600+ meters above sea level|
|Characteristics:||4-star complexity with fruit, molasses sweetness a hint of cocoa and medium-full body|
|Roast:||Medium charge with intense heat to start. Followed by moderate heat to flatten the ramp rate, browning. Finishing with intense heat and a short development from first crack.|
|Sourced from||Sevenoak‘s Trading|
|FOB price||U$D 4.35 per pound|
|Producer / Organisation||Rigoberto Chávez Salazar, Finca Linda Vista|
|lot size bought||1 x 69kg bag|
|Relationship||This is our first coffee from this producer|