Description
The esteemed Acosta subregion, located northwest of Tarrazu, is renowned for its coffee production and apple cultivation. Acosta is near the birthplace of Fernando Prado and boasts ideal growing conditions at an altitude of 1500-1600 meters. This setting with its proximity to the Pacific Ocean presents the optimal climate for producing the high caliber of specialty coffee.
As a seasoned coffee veteran, Fernando Prado was raised amid the rich coffee heritage of Acosta. With the specialty coffee market flourishing, Fernando has continued to produce some of the most exceptional coffee in this microregion for many years. This year, Fernando acquired the cherries for this lot from his long-time friend and esteemed colleague, Don Julio Ramirez, who once employed Fernando and is widely regarded for his sustainable and responsible farming practices.
Fernando and his team adhere to a stringent process to ensure the optimal processing of their coffee. The process begins with the selection of only the ripest cherries, which are then transported to the wet mill for fermentation and drying. To ensure that the coffee ferments in a controlled low-oxygen environment, it is placed in tanks lined with grain pro bags, which are securely sealed. The fermentation process takes 5 to 6 days to complete and is performed in a shady area to regulate the temperature. Upon completion, the coffee is removed from the tanks and spread out on raised beds for sun-drying in thin layers. This process halts the fermentation and ensures that the coffee dries evenly. The sun-drying process typically takes between 25 and 30 days.
Farm details:
Producer: Fernando Prado
Region: Acosta, Tarrazu
Country: Costa Rica
Altitude: 1500-1600m
Process: Low oxygen environment, Natural
Varietal: Catuaí
Flavor profile:
Aromatics: Cherry, strawberry, raisin, pineapple, milk chocolate
Taste: Raspberry, red cherry, strawberry, pineapple, sweet cream, raisin, cocao nib, fudge
Acidity: High/Juicy
Sweetness: High/Round
Body: Medium/Creamy
Recommended Brewing Methods:
Fellow Stagg [X]
22g in, 350g out
2:25 – 2:45 minutes
205 f temperature
Medium/coarse grind
Bloom
0-30 seconds
50 gram pour, pick up brewer and spin 3 times
Second pour
30-50 seconds
Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)
Let fully drain should be between 1:15-1:30
Third pour
1:15 – 1:30
Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)
Let drain completely
Final time
Drain should end between 2:25 – 2:45 minutes or brew to taste
Recommended Espresso Recipe:
Classic 9 bar recipe
20g in, 55g out (22 gram basket)
27-31 seconds
200 f temperature
Espresso grind
