Saint Henri - Corazon de Jesus Coffee

Infusion Method:

• To be enjoyed in espresso or filter
  
• Black plus an intense cup, with a touch of milk for a comforting flavor
  
• Rather as a filter for festive mornings

In the honey process, the skin and pulp of the coffee cherry are removed before dry fermentation, leaving the layer of pectin more or less intact. In order, black, red, yellow, and white honey, more and more remove this pectin. More pectin is left on the fruit, more sugars are present during fermentation. Rime cherries are first sorted to eliminate defects. Then, they are rinsed and stacked for 12 hours to create fermentation, they are then put to dry on raised beds, being regularly stirred.

HISTORY

This lot comes from the Corazon de Jesus resort, in the Brunca region, the southernmost region of Costa Rica. The Alvarado Fonseca family, which owns the station, is widely recognized for its process expertise, allowing them to get third place in the 2023 cup of excellence. The Brunca region is located in southeastern Costa Rica. Coffee was first grown there in the late 1800s, when producers emigrated from the central valley region, which is further north of Brunca. Brunca's cafes have a wide range of tasting notes thanks to the many micro-climates of the region. The lower regions in elevation are best known for their soft notes, while the high elevation lots have complex citrus notes. Overall, the region is known for its coffees with floral aromas.