El Perezoso

ORIGIN

Costa Rica is a small landlocked Central American country that was one of the first to fully establish a coffee industry. Although coffee was planted in Costa Rica in the late 1700s, it was not until the 1820s that coffee became a major agricultural export for the country with investment in roads and infrastructure. This allowed farmers to bring their coffee from their farms to market in oxcarts; which remained the way most small farmers transported their coffee until the 20th century.

In 1933, ICAFE – Instituto del Café de Costa Rica – was established to support the agricultural, economic sustainability and and commercial development of the country’s coffee market at home and abroad. Today, Costa Rica is renowned for its advancements in experimental processing at the micro-mill level and the country’s wealth of biodiversity and microclimates continues to favour coffee cultivation with a diverse range of aroma and taste profiles.

PRODUCER

The Central Valley of Costa Rica is the heart of the country’s coffee industry. The high elevations, relatively consistent weather patterns, frequent rains, and nutrient-rich volcanic soil contribute to the wide range of flavour profiles. Producers in the Central Valley often grow traditional hybrids and apply some of Costa Rica’s most forward-thinking processing techniques.

Sourced through our importing partners at Café Imports, this regional blend consists of classic varieties and national hybrids most commonly cultivated in the region – such as Catuai, Caturra, Bourbon, Villa-Sarchi, Villalobos, Sarchimor, Venecia, and Costa Rica 95. Although this coffee is not traceable to the farm gate, it still captures the classic characteristics of a washed Costa Rican Coffee with a balance of mellow sweetness, soft acidity and good body.

Washed coffees from Costa Rica are usually processed using mechanical de-mucilaging machines rather than through the more traditional process of depulping and fermenting in washing tanks. This is due to strict ICAFE-enforced regulations regarding the amount of water that can be used in coffee production. Coffee cherries are typically dried on patios or mechanically – or a mixture of both.

ROAST

We love this coffee for its mellow honey-like sweetness and have adopted a slower espresso-based profile to caramelize the sugars and modulate the soft tart acidity in the roast. The result is a balanced coffee that can be brewed across a whole range of brew methods – from espresso to filter. Smooth and easy-going, this coffee also pairs perfectly with milk.