Costa Rica Finca El Rosari Microlot – Roasted Coffee

Taste & Crema

The Finca El Rosario Costa Rica impresses with a balanced taste, a pleasantly mild acidity and traces of milk chocolate. It is complemented by cherries and molasses in a literally fabulous way. An espresso made from this coffee will delight with its smooth and compact crema.

Origins

A small plantation in a coffee-rich region of Costa Rica has been given more than just a beautiful name. El Rosario (the Rosary) is also remembered for the great microlots it has been producing since 2007. The Caturra and Red Catuai varieties are grown by a family farm on fertile volcanic soil at an altitude of 1,600m. The Leon Cortes area in the Tarazzu region, where El Rosario is located, is characterized by a mild climate with warm days and cool nights. The fact that the shrubs have been planted under tall trees, which give them the shade they desire, also plays into the hands of the unique production. All of these factors combine to make the coffee fruit ripen more slowly, concentrate more intense flavor and aroma, and contain higher levels of natural sugars.

The advantage of microlots is that their origin is very clear. In the case of Costa Rica's Finca El Rosario, it's the hard work of Mr. Moises Meza. He built a farm on whose land his sons Javier Meza and Gabriel Meza now grow unique microlots exported to international markets without fertilizers and pesticides, 100% environment friendly.

The coffee plants at El Rosario are harvested and sorted exclusively by hand. The result is coffee with uniformly sized beans and consistent quality. The processing of the berries is also specific. They are first washed in water to remove impurities and then peeled by the farmers, this time without water. This is followed by the drying stage, which is very delicate and can ruin the entire harvest. The coffee beans remain partially covered with a sticky covering that can mold very easily. At El Rosario Farm, special dryers are used to dry the microlots, turning the coffee cherries every 10 minutes for a whole week. The result is a so-called Honey Coffee with mild acidity, strong fruit notes and a distinct hint of honey.

Baristas say you'll rarely find a coffee this sweet. It is the unique processing method that imprints the beans with natural flavors and aromas that can be identified even before roasting.

This microlot is referred to by the acronym SBH, which stands for the highest quality coffee with the hardest beans.

Coffee packaging preview

Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.