There's a lot to this coffee that reminds us of biting into a peach. It's sweet, juicy and filled with peach and caramel-like sweetness.
We were able to visit Microbeneficio La Casona de Doña Lina this past February for the second time. It's located just outside of the town of San Marcos in the Tarrazu region of Costa Rica. The views from their bogeda (storage house for coffee parchment) is absolutely breathtaking. We were quickly wowed by the overall operations and organization of such a new micro-mill. Roger Solis and his son Jorge have done a wonderful job with their coffees and are very focused on the quality of their product. They run two farms as well as the mill; Finca El Rodeo, where this offering comes from, and another, San Francisco 1900.
Here at La Casona de Doña Lina, Jorge is focused on the drying of all the coffees harvested between the two farms. Open to exploring drying experiments, and often rotating coffees between different styles of drying bed to see first hand results. The minimum drying time is 12 days, all of which happens in the sun or shade - no mechanical driers here.
This year we're featuring a Red Catuai processed as a White Honey. Not only did we love the name of this farm, El Rodeo - for our Calgarian, rodeo roots - but we loved the quality focus that Roger and Jorge demonstrated to us during our visit. This offering showcases the fruit-bowl notes usually found in a Tarrazu coffee, maintains great flavour clarity because of the white honey and also has some lovely low tones thanks to being a Red Catuai.
We're really excited to share Roger and Jorges coffee with you.