Costa Rica Finca El Jocote – NACE Micromill – Archived

Taste: At your first sip, a burst of citrus greets your olfactory system, but the taste mellows to deep cacao and has a velvety mouthfeel and nutty finish.  This bean represents the best of Costa Rica. We love drinking this coffee as a single origin, but it blends very well with Sumatra to add an earthy element.

Roast: A nice hard bean, this Costa Rican takes all roast levels equally well.  Turn over the keys to your palate to drive your roast!

About: Juan Carlos Navarro Ceciliano owns the 4-hectare farm El Jocote, where he grows Caturra variety coffee in the clay soil. He and his family are coffee producers, and they extend their family-focused values to their employees and peers as well. An important part of Juan and his brother Eduoardo’s mission statement is, “Sabemos que unidos somos capaces de lograr lo imposible,” or “We know that together we are capable of achieving the impossible.”

After picking, the coffee is depulped and the mucilage removed mechanically with a demucilaging machine, then the coffee is dried on patios for 4 days on average, or mechanically dried after 12 hours on the patio.

*Microlot Coffee Offerings are sourced from innovative producers in innovative ways, from super high-end limited-edition Aces lots to cupping competitions and auction lots, to variety-specific separations and those coffees that are traceable down to an individual producer. Farmers are paid quality premiums for any microlot coffee, which reflects the extra planning, effort, labor, and attention to detail required to produce them, as well as rewarding the ultimate job well done.

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