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Costa Rica Chumeca Capulinero

Cupping notes

Tangerine, violet, red wine, mango, black cherry.

Description

Capulinero is one of the distinctive processes at Beneficio La Chumeca.

Cherries are picked and undergo an initial anaerobic fermentation in a cooled area of the farm with the most temperature stability in stainless steel barrels.

There then follows an oxidation phase with higher temps in orange coloured sacks, before the coffee is returned to the stainless steel barrels for a last anaerobic fermentation.

All coffee at Chumeca is dried on raised beds.

This distinctive process was caused by unseasonal rains which appeared during processing at the farm .The cooler weather forced the change in fermentation and coincided with capulineros, a Costa Rican bird appearing on the farm. They were not a regular visitor previously, or since. They sheltered from the weather and left as soon as it cleared, 10 days later. As the change in processing coincided with the unusual appearance of the birds, it was fitting to name the protocol after them.

This particular lot comes from La Montanita.

See if it tastes as good as it sounds

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Origin
Producer
STC
Process
Aerobic Fermentation, Anaerobic Fermentation
Altitude
1800 - 2000m
Harvest
December - February
Species
Varietal

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