Costa Rica has a long and storied history with coffee. Coffee production began in Costa Rica towards the end of the 18th century. It was first introduced to the Central American nation by its Spanish colonists, who brought it over from Ethiopia. In the early 19th century the Costa Rican government placed a strong emphasis on coffee production, and by the 1830s coffee had become a significant pillar of Costa Rica’s economy, and remained so well into the 20th century.

Despite some significant setbacks since then, coffee remains a key industry for Costa Rica. Thanks to ideal growing conditions, talented farmers, and substantial oversight and quality control provided by the Costa Rican government, the Central American nation routinely produces some of the best coffee in the world. And, due to the variety of terroirs, farming techniques, and processing methods, Costa Rican coffee can vary pretty wildly in its flavour profiles. 

This particular coffee, the first Costa Rican roasted by our friends at Quaffee since 2018, comes from Naranjo, a canton in Costa Rica’s Alajuela region. Agriculture is Alajuela’s economic base, and coffee makes up a significant portion of that base. In fact, Alajuela is the most productive coffee region in Costa Rica, and its volcanic soils, high altitudes, and ideal climate create perfect conditions for growing high-quality Arabica coffee beans.

Naturally, Alajuela is home to numerous coffee farms of myriad sizes, from single hectare family farms, to large estates, including Starbucks’ first and only coffee farm and research center. The farm responsible for this coffee is of the former category. Finca Pergujal has been in Rita Herrera’s family for generations, and, like many small farms, is committed to sustainability and innovation, having adopted numerous eco-friendly practices to preserve the environment while still producing exceptional coffee. You can read more about Rita Herrera and her farm in Quaffee’s notes below.

This particular lot has undergone a honey process, which is something between a natural process and a washed process. In a honey process, the outer skin of the coffee cherry is removed, but the sticky mucilage (a sugary layer surrounding the coffee bean) is left intact during the drying phase. Honey process coffees often benefit from the clarity you get in washed coffees, and the fruity sweetness of a natural coffee. 

Quaffee’s notes

• Taste profile: Raspberry, vanilla, almonds, green apple, light molasses finish
• Roast used: Kick and lengthen roast, with a 40 second development time. Lighter roast to promote fruit flavour notes.
• Roast degree: Light
• Quaffee brews:
• Espresso: 1:2.2 (24 sec)
• AeroPress: 17.5g:200g
• Plunger: 48g:800g
• Pour-over/filter: 18g:300g

Coffee details from Quaffee

“Doña Rita’s journey in coffee spans four generations. Her family’s passion for coffee runs deep. Her father inherited a small piece of land and expanded their holdings through hard work and sacrifice. Coffee has been crucial for the family’s progress.”

“In 2020, Doña Rita processed her coffee at her farm, Finca Pergujal. The full honey lot dried on raised beds in the sun. Conservation of natural resources is vital to her. She dedicates part of her land to forest and fauna protection. In 2019, she grew around 180 native tree species between coffee trees, providing habitats for birds like goldfinches and toucans.”

• Owner: Rita Herrera
• Farm: Finca Pergujal
• Region: Los Robles, San Jerónimo Naranjo
• Country: Costa Rica
• Altitude: 1800 masl
• Processing: Honey process
• Species/Variety: Pacamara

Quaffee’s transparency information

• Sourced from: Falcon Specialty, via And Sons
• FOB price: $15 / kg
• Cupping score: 85.5 (Falcon’s)
• Lot size bought: 2 x 70kg bags
• Relationship: Quaffee has been working with And Sons for 5 years and with Falcon Specialty since 2014.