Costa Rica

Costa Rica Variety Box - 3 x 50g

Exploring the diversity of Costa Rican terroir through varietal.
  • Releasing 300 boxes.
  • All from Mauricio Vindas farm, Altos.
  • 50g Typica.
  • 50g Bourbon.
  • 50g Catuai.
  • 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

Variety

Typica

Bourbon

Catuai

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 the production at Altos, experimenting with Mauricio on some small lots. We spoke to Mauricio this year about separating different varietals from the farm, to showcase the diverse flavour potential of Altos.

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.

Variety

Typica, Bourbon and Catuai

The varieties present here are all descended from the same small set of varietals taken out of Ethiopia and cultivated in Yemen in the 1600’s. This creates somewhat of a genetic ‘bottleneck’ for coffee, coming from incredibly diverse within Ethiopia, to almost 98% of coffee production in Latin America comprising of plants descended from just two varieties, Bourbon and Typica. These were the first ever cultivated coffee varietals, isolated from wild growing coffee in Ethiopia, and slowly used to populate the coffee growing lands of Yemen, India, and then the New World as it was colonised by Europeans. Bourbon arrived in Latin America from Yemen via the French Island of Réunion, at that point known as Bourbon. Typica took a slightly more protracted route, being introduced to India in the famous story of Baba Budan, and from there being cultivated in Indonesia for a time. From this stock in Indonesia, a single plant was taken by Dutch settlers back to Amsterdam, and it is from this single tree that all modern Typica was introduced to Latin America. The final variety present in this pack is a more modern variety, with a somewhat more complex family tree. First, a small dwarf mutation of Bourbon was discovered on a farm in Brazil. This was selected for its very high quality, but also as it was much easier for farmers to pick, and was able to be planted more densely leading to slightly higher yields. This variety is known as Caturra, and is a very important varietal in much of Latin America, especially Colombia. A few years later, Typica and Bourbon were crossed in Brazil, to create Mundo Novo, a very tall plant, that gave much higher yields than it’s parents, but with a slight compromise in cup quality. Finally, these two plants were crossed to give Catuai. The cross keeps the high yield of Mundo Novo, but also inherits some of the cup characteristics and small stature of Caturra. This variety is now very important across Costa Rica and Brazil, where it is found in both red and yellow fruiting variants.

Variety

Process

In this pack, you will find a Bourbon, a Typica, and a Catuai, all grown at Altos, all expertly processed by Mauricio using the white honey method. Honey processing is popular in Costa Rica as an alternative to washed processing, providing a cleaner cup with more acidic notes than a natural coffee, but with a much lower water usage than traditional washed processing. At Altos, the ripe cherries are first run through Mauricio’s Penagos Eco-Pulper, which reduces water and electricity usage compared to a standard coffee pulper. The amount of mucilage left on the cherry will control the amount of influence the fruit has on the coffee as it dries. More mucilage means a flavour profile closer to a natural coffee, ripe, sweet and heavy, less mucilage means closer to a washed coffee, higher acidity, more tea-like coffees. The colour of the honey normally describes the amount of mucilage left on the seed, white, yellow, red, black, in order of increasing mucilage. Mauricio accomplishes his white honey process by setting the jaws of the pulper to their tightest setting, removing almost all of the mucilage from the seeds before they are laid out on drying beds to dry slowly for around 14 days. The same process was carried out on each variety in March 2018, before the coffees arrived at the roastery in October. The Catuai is a coffee we have purchased before, so are familiar with its high acidity, and concentrated sweetness, very typical of Caturra and Catuai varietals. Exploring the other expressions of Altos terroir has been fascinating. A similar lemon-like quality to the acidity, and subtle hazelnut dryness, runs through all of the cups, but each is structured rather differently. The Bourbon we are finding to be more round in the sweetness, with a slightly lower and softer acidity. Finally the Typica is closer to the Bourbon in terms of structure, with additional layers of floral complexity.

We hope that you enjoy exploring the diversity possible within Altos. Mauricio’s hard work is apparent in these cups, and we are proud that our relationship has reached such a stage that we are able to share these experiences, that are normally open only to coffee buyers at origin.

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. 139,00

QTY:
Exploring the diversity of Costa Rican terroir through varietal.
  • Releasing 300 boxes.
  • All from Mauricio Vindas farm, Altos.
  • 50g Typica.
  • 50g Bourbon.
  • 50g Catuai.
  • 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

Variety

Typica

Bourbon

Catuai

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 the production at Altos, experimenting with Mauricio on some small lots. We spoke to Mauricio this year about separating different varietals from the farm, to showcase the diverse flavour potential of Altos.

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.

Variety

Typica, Bourbon and Catuai

The varieties present here are all descended from the same small set of varietals taken out of Ethiopia and cultivated in Yemen in the 1600’s. This creates somewhat of a genetic ‘bottleneck’ for coffee, coming from incredibly diverse within Ethiopia, to almost 98% of coffee production in Latin America comprising of plants descended from just two varieties, Bourbon and Typica. These were the first ever cultivated coffee varietals, isolated from wild growing coffee in Ethiopia, and slowly used to populate the coffee growing lands of Yemen, India, and then the New World as it was colonised by Europeans. Bourbon arrived in Latin America from Yemen via the French Island of Réunion, at that point known as Bourbon. Typica took a slightly more protracted route, being introduced to India in the famous story of Baba Budan, and from there being cultivated in Indonesia for a time. From this stock in Indonesia, a single plant was taken by Dutch settlers back to Amsterdam, and it is from this single tree that all modern Typica was introduced to Latin America. The final variety present in this pack is a more modern variety, with a somewhat more complex family tree. First, a small dwarf mutation of Bourbon was discovered on a farm in Brazil. This was selected for its very high quality, but also as it was much easier for farmers to pick, and was able to be planted more densely leading to slightly higher yields. This variety is known as Caturra, and is a very important varietal in much of Latin America, especially Colombia. A few years later, Typica and Bourbon were crossed in Brazil, to create Mundo Novo, a very tall plant, that gave much higher yields than it’s parents, but with a slight compromise in cup quality. Finally, these two plants were crossed to give Catuai. The cross keeps the high yield of Mundo Novo, but also inherits some of the cup characteristics and small stature of Caturra. This variety is now very important across Costa Rica and Brazil, where it is found in both red and yellow fruiting variants.

Variety

Process

In this pack, you will find a Bourbon, a Typica, and a Catuai, all grown at Altos, all expertly processed by Mauricio using the white honey method. Honey processing is popular in Costa Rica as an alternative to washed processing, providing a cleaner cup with more acidic notes than a natural coffee, but with a much lower water usage than traditional washed processing. At Altos, the ripe cherries are first run through Mauricio’s Penagos Eco-Pulper, which reduces water and electricity usage compared to a standard coffee pulper. The amount of mucilage left on the cherry will control the amount of influence the fruit has on the coffee as it dries. More mucilage means a flavour profile closer to a natural coffee, ripe, sweet and heavy, less mucilage means closer to a washed coffee, higher acidity, more tea-like coffees. The colour of the honey normally describes the amount of mucilage left on the seed, white, yellow, red, black, in order of increasing mucilage. Mauricio accomplishes his white honey process by setting the jaws of the pulper to their tightest setting, removing almost all of the mucilage from the seeds before they are laid out on drying beds to dry slowly for around 14 days. The same process was carried out on each variety in March 2018, before the coffees arrived at the roastery in October. The Catuai is a coffee we have purchased before, so are familiar with its high acidity, and concentrated sweetness, very typical of Caturra and Catuai varietals. Exploring the other expressions of Altos terroir has been fascinating. A similar lemon-like quality to the acidity, and subtle hazelnut dryness, runs through all of the cups, but each is structured rather differently. The Bourbon we are finding to be more round in the sweetness, with a slightly lower and softer acidity. Finally the Typica is closer to the Bourbon in terms of structure, with additional layers of floral complexity.

We hope that you enjoy exploring the diversity possible within Altos. Mauricio’s hard work is apparent in these cups, and we are proud that our relationship has reached such a stage that we are able to share these experiences, that are normally open only to coffee buyers at origin.

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