Costa Rica

Costa Rica Process Box - 3 x 50g

A showcase of Mauricio Vindas’ talent for coffee processing.
  • Releasing 300 boxes.
  • Three experiments.
  • All from Mauricio Vindas farm, Altos.
  • 50g Shaded Natural.
  • 50g Prolonged Natural.
  • 50g Anaerobic Fermentation.
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 31th of October.

Flat rate shipping

Worldwide 50 DKK ($7.9 / €6.7)
Domestic from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above 400 DKK (€54 / $63)

WE ONLY SHIP FRESH ROASTS

Shipping Tuesday and Thursday

Process:

Shaded Natural

Prolonged Natural

Anaerobic Fermentation

Costa Rica

Altos del Abejonal

This is our fifth year buying coffees from Mauricio Vindas and his farm Altos del Abejonal. Having built a relationship over several years, we have discovered a shared interest in pushing the boundaries of how his coffee can taste. This year, during our visit in March, we were able to closely observe processing at Altos, experimenting with Mauricio on some small lots, attempting to make some tweaks to the classic Altos natural flavour profile. The coffees we present in this box are the results of these experiments.

Altos del Abejonal sits at 1800 metres above sea level in the Tarrazu region, only 70 kilometres south of the Costa Rican capital San Jose. The Talamanca Sierra runs through the region, with peaks of above 3000 masl. The farm is also close to the regional capital of San Marcos, which sits at 1350 masl and is home to 9000 people, providing the hub to an area famous for its high quality coffee production. The volcanic soil and afternoon cloud cover in the region provides the perfect conditions to produce excellent coffees at Altos.

Process

The Experiment

The aim of this experiment was to create both a more delicate natural, alongside a more intense and rich version. This was accomplished using several tweaks to the process. The delicate version of the process was based on our experience observing natural processing in El Salvador. The process always takes place under shade, so we placed a UV filter sheet above the coffee, shielding the drying cherries from the sun’s rays. UV radiation has an effect on the yeast and bacterial cultures that dominate the fermentation, so makes a difference to what we find in the final cup. Some producers have even experimented with enhancing these more intense fermentation-driven flavours with concentrated UV light. The coffee was also turned very often, to aid in an even fermentation, avoiding areas of over fermentation. This has resulted in a much more delicate and tea-like take on the Altos profile, while still having the intense sweetness and fruity character that we’d expect from the standard natural.

The more rich fermentation profile was accomplished with an extended drying time, utilising a different set of drying tables, placed in a cool forest clearing on the farm. The surrounding forest cover leads to shelter from the sun, and from warm dry winds that pass over the farm, so the drying time is approximately doubled from 20 to 40 days. This extended fermentation time leads to the volume being turned up on the classic natural profile. The sweetness and body are intensified, and the characteristic blueberry note is rendered yet more transparent.

Process

Anaerobic pre-fermentation

The final coffee in the pack is processed rather differently. Inspired by processes we have seen from some of our progressive producer partners, we attempted an anaerobic pre-fermentation. The coffee is first pulped mechanically, removing most of the fruit, as with a white honey process. The parchment coffee and almost gel-like mucilage are then packed tightly into a small fermentation tank, and sealed with almost no oxygen present. As the fermentation starts to occur, carbon dioxide is produced, creating a completely anaerobic environment, and also high pressure within the tank. This affects coffee flavour in two ways. An anaerobic environment favours a very different set of fermenting bacteria and yeast, leading to a dominant lacto-fermentation. The pressure also forces coffee juices into the seed itself, adding more fermentable sugars to continue the process. The coffee is then dried with the mucilage still attached, as with a honey processed coffee. All of this adds layers of complexity to the final cup, and a very clean and juicy character, a very distinctive expression of the Altos terroir.

We feel that these three experiments are a great showcase of the importance of fermentation, and the industry’s move towards a more nuanced conversation on the topic. Now we are able move beyond speaking simply of washed, natural or honey, and we are grateful to Mauricio for his work, enabling us to share this in the most transparent way possible.
Read more about micro mills in Costa Rica and our relationships in the country here.

Read more

Technical
Data

Producer Mauricio Vindas
Region Tarrazu
Varietals Catuai
Altitude 1800 masl
Process Natural
Harvest March 2018

Process
Natural

Natural processing is the original manner in which all coffee was previously processed. The cherries are dried with the seeds (also known as beans) inside, like drying a grape into a raisin. The seeds are dried with all of their layers intact, including the coffee cherry and mucilage. The coffee cherry and mucilage are composed of sugars and alcohols, which play a role in the sweetness, acidity and overall flavour profile of the coffee. The fruit is a closed environment, which encourages natural fermentation – helping create the final flavour profile. The fruit dries onto the parchment that surrounds the seeds.

Custom made
La Cabra Tote Bag

Our tote bag is made of a heavy and sturdy cotton with print on both sides. Inside there is a small pocket to conveniently store small items. The tote bag has been designed to be an over the shoulder tote bag with a flat bottom making it easy to set aside on the ground.

Buy

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Subscribe

La Cabra Newsletter

Subscribe to our newsletter and get news and stories from the world of La Cabra

Kr. 149,00

QTY:
A showcase of Mauricio Vindas’ talent for coffee processing.
  • Releasing 300 boxes.
  • Three experiments.
  • All from Mauricio Vindas farm, Altos.
  • 50g Shaded Natural.
  • 50g Prolonged Natural.
  • 50g Anaerobic Fermentation.
  • Optimal brew: Filter 4-30 days | Espresso 10-60 days.
  • Release date: 31th of October.

Flat rate shipping

Worldwide 50 DKK ($7.9 / €6.7)
Domestic from 29 DKK

FREE SHIPPING TO 40+ COUNTRIES

On all orders above 400 DKK (€54 / $63)

WE ONLY SHIP FRESH ROASTS

Shipping Tuesday and Thursday

Process:

Shaded Natural

Prolonged Natural

Anaerobic Fermentation

Costa Rica

Altos del Abejonal

This is our fifth year buying coffees from Mauricio Vindas and his farm Altos del Abejonal. Having built a relationship over several years, we have discovered a shared interest in pushing the boundaries of how his coffee can taste. This year, during our visit in March, we were able to closely observe processing at Altos, experimenting with Mauricio on some small lots, attempting to make some tweaks to the classic Altos natural flavour profile. The coffees we present in this box are the results of these experiments.

Altos del Abejonal sits at 1800 metres above sea level in the Tarrazu region, only 70 kilometres south of the Costa Rican capital San Jose. The Talamanca Sierra runs through the region, with peaks of above 3000 masl. The farm is also close to the regional capital of San Marcos, which sits at 1350 masl and is home to 9000 people, providing the hub to an area famous for its high quality coffee production. The volcanic soil and afternoon cloud cover in the region provides the perfect conditions to produce excellent coffees at Altos.

Process

The Experiment

The aim of this experiment was to create both a more delicate natural, alongside a more intense and rich version. This was accomplished using several tweaks to the process. The delicate version of the process was based on our experience observing natural processing in El Salvador. The process always takes place under shade, so we placed a UV filter sheet above the coffee, shielding the drying cherries from the sun’s rays. UV radiation has an effect on the yeast and bacterial cultures that dominate the fermentation, so makes a difference to what we find in the final cup. Some producers have even experimented with enhancing these more intense fermentation-driven flavours with concentrated UV light. The coffee was also turned very often, to aid in an even fermentation, avoiding areas of over fermentation. This has resulted in a much more delicate and tea-like take on the Altos profile, while still having the intense sweetness and fruity character that we’d expect from the standard natural.

The more rich fermentation profile was accomplished with an extended drying time, utilising a different set of drying tables, placed in a cool forest clearing on the farm. The surrounding forest cover leads to shelter from the sun, and from warm dry winds that pass over the farm, so the drying time is approximately doubled from 20 to 40 days. This extended fermentation time leads to the volume being turned up on the classic natural profile. The sweetness and body are intensified, and the characteristic blueberry note is rendered yet more transparent.

Process

Anaerobic pre-fermentation

The final coffee in the pack is processed rather differently. Inspired by processes we have seen from some of our progressive producer partners, we attempted an anaerobic pre-fermentation. The coffee is first pulped mechanically, removing most of the fruit, as with a white honey process. The parchment coffee and almost gel-like mucilage are then packed tightly into a small fermentation tank, and sealed with almost no oxygen present. As the fermentation starts to occur, carbon dioxide is produced, creating a completely anaerobic environment, and also high pressure within the tank. This affects coffee flavour in two ways. An anaerobic environment favours a very different set of fermenting bacteria and yeast, leading to a dominant lacto-fermentation. The pressure also forces coffee juices into the seed itself, adding more fermentable sugars to continue the process. The coffee is then dried with the mucilage still attached, as with a honey processed coffee. All of this adds layers of complexity to the final cup, and a very clean and juicy character, a very distinctive expression of the Altos terroir.

We feel that these three experiments are a great showcase of the importance of fermentation, and the industry’s move towards a more nuanced conversation on the topic. Now we are able move beyond speaking simply of washed, natural or honey, and we are grateful to Mauricio for his work, enabling us to share this in the most transparent way possible.
Read more about micro mills in Costa Rica and our relationships in the country here.

Read more

Technical
Data

Producer Mauricio Vindas
Region Tarrazu
Varietals Catuai
Altitude 1800 masl
Process Natural
Harvest March 2018

Process
Natural

Natural processing is the original manner in which all coffee was previously processed. The cherries are dried with the seeds (also known as beans) inside, like drying a grape into a raisin. The seeds are dried with all of their layers intact, including the coffee cherry and mucilage. The coffee cherry and mucilage are composed of sugars and alcohols, which play a role in the sweetness, acidity and overall flavour profile of the coffee. The fruit is a closed environment, which encourages natural fermentation – helping create the final flavour profile. The fruit dries onto the parchment that surrounds the seeds.

Custom made
La Cabra Tote Bag

Our tote bag is made of a heavy and sturdy cotton with print on both sides. Inside there is a small pocket to conveniently store small items. The tote bag has been designed to be an over the shoulder tote bag with a flat bottom making it easy to set aside on the ground.

Buy

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Chemex

Espro press

Hario V60

Aeropress

Subscribe

La Cabra Newsletter

Subscribe to our newsletter and get news and stories from the world of La Cabra