Farm: La Pena
Producer: Mr. Rodolfo Rivera
Micro Region: Santa Cruz de Leon Cortes
Micro mill: Puente Tarrazu
Altitude (masl): 1650
Process: Yellow Honey
Tarrazu is one of the best areas in Costa Rica for coffee cultivation. In addition to optimum soil and climate, the coffee producers in this region are known for producing excellent cherries. La Pena is located at 1650 masl and Puente Tarrazu is the name of the micro mill that processes the cherries from La Pena. Along with the Mendez, Rivera (another Rivera family) and Naranjo families, the Rivera family runs and processes all their coffees at Puente Tarrazu.
At Puente Tarrazu, cherries are processed using the “yellow honey” method – a method similar to how “pulped natural” coffees are processed in Brazil. In the honey method, the fruit skin is removed from the seeds/beans, but the pulp remains. This highly sugary material, when handled properly, adds sweetness to the coffee that translates into more sweetness in the cup. Without careful handling, however, this sweetness can overpower a coffee’s clarity and elegance. The Puente Tarrazu team has been perfecting this processing technique, with the result that the coffees processed at the mill are elegant, sweet and transparent.