John Alvarado and his family have been instrumental in changing the reputation of coffee from this part of Costa Rica. Once overlooked, a focus on sustainability and modern production values is helping to make the most of the amazing natural qualities of the area.
The Cup
Tasting this naturally processed lot, our first thought is velvety chocolate mousse. Caramelised fig, plum, vanilla, and nutmeg follow, bringing sweet complexity. With gentle acidity, the sweetness and texture of this lot really shine.
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. This 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
Selective picking helps guarantee the best possible flavour. The cherries arrive at the mill in the afternoon and are processed the next day. This naturally processed lot was dried slowly on raised beds.
