John Alvarado has been instrumental in changing the reputation of coffee from this part of Costa Rica. Long overlooked, a focus on sustainability and modern production values is starting to make the most of the amazing natural qualities of the area.
The Cup
We were blown away by the sweetness and texture of this washed coffee. With the rich flavour of chocolate ganache and ripe fig, the cup is luxurious and creamy. Full and balanced on the palate, the soft note of vanilla appears as it cools.
The Farm
The Corazón de Jesús micromill belongs to the Alvarado Fonseca family. The farm is situated in the shadow of the Chirripó mountain. The highest peak in Costa Rica, the mountain was named as the ‘land of eternal waters’ in the indigenous language, reflecting the bountiful lakes and rivers in the region which contribute to a unique terroir. Coffee from the Brunca region has seen amazing improvements recently. The Alvarado family have prioritised the production of speciality quality beans, experimenting with the best possible combinations of cultivar and process.
The farm is part of the Bandera Azul program, an organisation that encourages sustainable production through better farming practices, environmental conservation, and responsible water management. Our lot was grown at their El Salitre farm. Located at 1800 meters, this 12 hectare plot benefits from naturally rich soil and weather conditions.
The Process
For their washed lot, only their best beans are selected. The cherries arrive at the mill in the afternoon and are processed the next day, undergoing mechanical de-pulping to wash and remove as much mucilage as possible. The beans are then rested overnight in tanks and then sun dried on raised African beds for approximately 12 days.
