Our Coffees: Costa Rica - El Perezoso
Region Info: Las Naranjas
The coffee in question hails from a consortium of producers situated in Los Robles de Naranjo, where their farms stretch across altitudes ranging from 1300 to 1750 meters above sea level.
The legacy of these coffee farms traces back to 1968, when these producers initially associated with the cooperative. Today, these farms are managed by the third and fourth generations, who have continued to uphold their ancestors' commitment to cultivating top-quality coffee.
The coffee output from this group is substantial. They annually produce approximately 2907 fanegas (traditional Spanish units) of coffee, translating to roughly six containers of green coffee, each containing 275 sacks weighing 69 kg each.
The cultivation of the coffee is methodical and meticulous. Benefiting from nutrient-rich soil and optimal altitude, the farms have been able to innovate their cultivation methods over the last 20 years in response to disease and climate change. New varieties of coffee have been developed by the Costa Rican Coffee Institute and other private institutions, showing tolerance to disease and drought, increased productivity, and superior quality in the cup. These new varieties require more spacing, yield earlier, and produce more, necessitating increased fertilisation, either chemical or natural, as indicated by soil analyses.
Shade plays a vital role in the cultivation process, especially considering current climate challenges. All fertilisers used comply with the regulations set by Costa Rica's Ministry of Agriculture. There is also a growing trend towards using micro-organisms and natural soil amendments, helping to retain or improve the soil quality. Producers work with an agricultural calendar, allowing them to manage their agricultural activities effectively and ascertain their production costs. Coopronaranjo R.L. provides free full-time advisory and support services to any associated producers in need.
The processing of coffee is carried out meticulously and carefully, with stringent quality controls. Producers deliver the coffee to a receiving station in San Juanillo, where samples are taken and assessed. The coffee is then moved to sun-drying patios. Over the following 18 to 30 days, depending on the weather, workers turn the coffee every 20 minutes to facilitate slow, delicate drying. When the coffee nears the optimum moisture level, samples are taken for laboratory analysis. Once it meets the desired parameters, the coffee is collected and bagged for storage.
History of coffee in Costa Rica
Coffee came to Costa Rica as early as 1779 and within 50 years was generating more revenue than any other crop, but by the 1830’s they were growing more coffee than the ships heading south could take. And virtually no infrastructure existed for transporting even a small amount of green coffee to the east coast of Costa Rica (where London was a mere 5,000 miles away). The distribution woes of Costa Rican coffee producers reached the ears of an up-and-coming shipping magnate named William Le Lacheur in 1841 and on Christmas day, 1841 he sailed The Monarch into port at Puntarenas, Costa Rica, and thus began a long and mutually beneficial relationship. On one voyage to London in late in 1843, the Monarch carried more than half a million pounds of Costa Rican coffee.
Flavour Profile
"I fell in love with Central American coffees as soon as I tried my first sample. The sweetness, the fruity yet powerful flavours are perfect for long, black, filter coffees (just the way i drink it). So I knew that i had to showcase some of my favourites and 'El Perezoso' was extremely high on my list. It won't be the last Costa Rican we'll offer at Eco Coffee, trust me!"