FINCA EL CEDRAL, Costa Rica
FINCA EL CEDRAL, Costa Rica

FINCA EL CEDRAL, Costa Rica

Regular price £9.60
Sale price £9.60 Regular price £0.00
Brown Sugar, Caramel, Cherry, Vanilla

This coffee represents a lifetime of dedication from producer Alfredo Monge in Costa Rica's renowned Tarrazú region. From his farm, Finca El Cedral, this lot undergoes a careful Honey process that brings together his years of experience with modern techniques. This combination results in a distinctly rich and satisfying cup that showcases his commitment to improving quality each year.

Weight

Pickup available at Chippenham

Usually ready in 24 hours

FINCA EL CEDRAL, Costa Rica

200g / Whole bean

  • Chippenham

    Pickup available, usually ready in 24 hours

    Unit C11
    Bumpers Way
    Chippenham SN14 6LH
    United Kingdom

    +447511207973

  • Coffee House

    Pickup currently unavailable

    20 Borough Parade
    Chippenham SN15 3WL
    United Kingdom

What is score?

  • The SCA (Specialty Coffee Association) is the global body that sets the standards for specialty coffee. Their scoring system, based on a 100-point scale, evaluates coffees based on various factors like aroma, flavour, acidity, body, aftertaste, sweetness and balance. Coffees scoring 80+ are considered specialty grade, with those scoring 86+ representing the top tier of quality and complexity.

What is single origin?

  • Single origin means the coffee comes from one specific region, farm, or cooperative, rather than a blend from multiple places. This allows you to experience the unique characteristics of that area’s climate, soil, and processing methods.

What are tasting notes?

  • Tasting notes describe the natural flavours found in the coffee, such as chocolate, citrus, or floral tones. These are not added flavours but arise from the bean’s variety, growing conditions, and roasting process.

What is the processing method?

  • This refers to how coffee beans are removed from the cherry after harvesting, which influences their final taste.
  • Free UK royal mail tracked 48 delivery on all orders over £25.
  • For orders under £25  delivery is charged at £2.95.
  • Coffees roasted to order. One business day before dispatch.
  • Worldwide delivery available, calculated at checkout.

COFFEE OVERVIEW

NOTES: Brown Sugar, Caramel, Cherry, Vanilla
SCORE: 86
PRODUCER: Alfredo Monge
ALTITUDE: 1,800 masl
VARIETAL: Caturra Catuai
PROCESSING: Honey

Alfredo Monge

Alfredo Monge's history with coffee dates back to the 1970s, and he began planting at his Finca El Cedral in 2015. As a producer, Alfredo's primary goal is to consistently produce high-quality coffee and to continue improving his craft each year. He implements certain sustainable practices at his farm, such as using calcium sulfate as a natural fungicide for his plants. All of his coffee is processed at the Roble Negro micromill.

Roble Negro Micromill

This coffee was processed at the Roble Negro micromill, located in the town of Aserrí in Costa Rica's renowned Tarrazú region. Founded in November 2019, the mill partners with dedicated local growers like Alfredo Monge to produce high-quality, traceable coffee lots and help them access international markets. Roble Negro is well-known for its high standards and thoughtful sustainability practices, aiming to reduce the use of resources like water and electricity while repurposing waste products into natural fertilizers.

Honey Processed

This lot of coffee underwent a careful Honey process at Roble Negro. After harvesting, the coffee cherries were first sorted for quality via floatation before being pulped. The pulped coffee was then moved directly to raised drying beds to dry with some of its fruit mucilage still intact (which is the essence of the Honey process, as this develops the coffee's rich sweetness).

It dried slowly for 9–12 days until it reached the ideal 11% humidity. Finally, the dried coffee was rested in the mill's warehouse for at least two months to stabilize before being prepared for export.

This lot of coffee underwent a careful Honey process at Roble Negro. After harvesting, the coffee cherries were first sorted for quality via floatation before being pulped. The pulped coffee was then moved directly to raised drying beds to dry with some of its fruit mucilage still intact (which is the essence of the Honey process, as this develops the coffee's rich sweetness).

It dried slowly for 9–12 days until it reached the ideal 11% humidity. Finally, the dried coffee was rested in the mill's warehouse for at least two months to stabilize before being prepared for export.