The Corazón de Jesús micro mill belongs to the Alvarado Fonseca family, who decided to learn the art of processing coffee and opened a small micro mill on November 26th, 2015.
Situated in the Brunca region, one of Costa Rica's eight coffee-growing regions, the Fonseca family produces unique coffee recognized for its excellent quality.
For this extended fermentation lot the whole cherries are first kept overnight in a grain pro bag right after being harvested and cleaned. With this, a quick anaerobic fermentation starts, lasting for 10-12hrs.
They are then layered on the drying tables for 12hrs and put back in grain pro bags for another night of short Anaerobic fermentation. Then the cherries are spread on the drying beds for ten days and moved three times per day. This process completes after drying for 20 days in patios.
about the coffee.
Extended fermentation with skin contact, washed process of selected peaberries from exciting varieties such as Villa Sarchi, Caturra, Gesha and SL28.
cup tasting notes.
rose, strawberry, anise
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