Corazon de Jesus, Filter
We taste
Sweet, fruity notes that perfectly express the red honey process! A coffee that heralds the arrival of spring... Discover it as a filter roast or espresso.
Brewing Recipe
The grain
CLOSED: El Salitre
PRODUCER: Johnny Alvarado and family
Élévation: 1810-2100 mètres
COUNTRY: Costa Rica
ELEVATION: 1300 metres
VARIETY: Catuaì
PROCESS: Red honey
SPECIAL FEATURES
In the honey process, the skin and pulp of the coffee cherry are removed before dry fermentation, leaving the pectin layer more or less intact. In order, black, red, yellow and white honey remove more and more of this pectin. The more pectin is left on the fruit, the more sugars are present during fermentation. Ripe cherries are first sorted to eliminate defects. Then they are rinsed and stacked for 12 hours to create a fermentation, and left to dry on raised beds, being regularly stirred.
HISTORY
This batch comes from the Corazon de Jesus plant in the Brunca region, the southernmost region of Costa Rica. The Alvarado Fonseca family, who own the station, are widely recognized for their process expertise, enabling them to take third place in the 2023 Cup of Excellence. The Brunca region is located in southeastern Costa Rica. Coffee was first grown here in the late 1800s, when growers migrated here from the Central Valley region, which lies further north of Brunca. Brunca coffees offer a wide range of tasting notes, thanks to the region's many micro-climates. The lower elevation regions are best known for their sweet notes, while the higher elevation lots have complex citrus notes. Overall, the region is renowned for its floral coffees.
We taste
Sweet, fruity notes that perfectly express the red honey process! A coffee that heralds the arrival of spring... Discover it as a filter roast or espresso.
Brewing Recipe
The grain
CLOSED: El Salitre
PRODUCER: Johnny Alvarado and family
Élévation: 1810-2100 mètres
COUNTRY: Costa Rica
ELEVATION: 1300 metres
VARIETY: Catuaì
PROCESS: Red honey
SPECIAL FEATURES
In the honey process, the skin and pulp of the coffee cherry are removed before dry fermentation, leaving the pectin layer more or less intact. In order, black, red, yellow and white honey remove more and more of this pectin. The more pectin is left on the fruit, the more sugars are present during fermentation. Ripe cherries are first sorted to eliminate defects. Then they are rinsed and stacked for 12 hours to create a fermentation, and left to dry on raised beds, being regularly stirred.
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HISTORY
This batch comes from the Corazon de Jesus plant in the Brunca region, the southernmost region of Costa Rica. The Alvarado Fonseca family, who own the station, are widely recognized for their process expertise, enabling them to take third place in the 2023 Cup of Excellence. The Brunca region is located in southeastern Costa Rica. Coffee was first grown here in the late 1800s, when growers migrated here from the Central Valley region, which lies further north of Brunca. Brunca coffees offer a wide range of tasting notes, thanks to the region's many micro-climates. The lower elevation regions are best known for their sweet notes, while the higher elevation lots have complex citrus notes. Overall, the region is renowned for its floral coffees.
Read moreTransparency
Market price at time of purchase:
2.25 $ usd/lbMinimum fair price :
2.45 $ usd/lbPrice originally paid by Saint-Henri:
5.3 $ usd/lb
Brewing guide
Our brewing guides will teach you how to prepare a good cup of coffee step by step, depending on the equipment used
