Bittering tones, subtle fruited hints, spiced accents, and pungent baking cocoa finish.
“Bambú” is the name of the farm plot this coffee was harvested from, identified by the proliferation of bamboo trees around it. It’s part of a larger farm, owned and operated by Joiner Alvarado and his family. When Joiner got his start in coffee, he would sell his harvest to other mills in nearby towns. After saving enough money he decided to step out on his own and build his own micro mill called “Joicafe”. Joiners farm is 40 hectares overall, spans an altitude range of 1650 to 2000 meters above sea level, and is planted in Caturra, and Catuaí.
In Costa Rica, most honey process coffees are pulped using a mechanical demucilager calibrated to remove most of the outer fruit and only some of the fruit mucilage that’s stuck to the seed. The coffee is then moved to drying patios for 1-2 weeks with the sticky fruit mucilage still intact, turning a yellowish-red “honey” color as it dries. Honey coffees often have big body, and more moderate levels of acidity, making them a good candidate for espresso. They also produce more chaff than wet process coffee, and you should make sure to vacuum your roaster between batches.
- Origin: Costa Rica
- Region: Rivas, Chirripo
- Producer: Joiner Alvarado
- Altitude: 1650-2000m
- Cultivar: Caturra, Catuaí
- Process: Honey Process
- Sourcing: Sweet Maria’s