Wholesale #1 Costa Rica, Honey Process, Jorge Calvo y Teresita Roble
Forest honey, yellow apple, full-body, almonds, creamy texture, red berries, apple cider
Acidity: ● ● ● ● ○
Bitterness: ● ● ○ ○ ○
Sweetness: ● ● ● ● ○
Farm: Finca la Casa, Café Benigno
Altitude: 1514 meters above sea level
Varietal: Catuai - Caturra
Brewing Method: Espresso, Moka Pot
Cafe Benigno started as a brand back in 2017, focused on quality coffee.
The idea was promoted by Teresita Robles Navarro, who is the heart of this project and a coffee producer with a great legacy which she got from her father Benigno Robles Fallas. Benigno was a hard-working man and a true nature lover. That inspired the Robles family to name their coffee after Benigno.
The Robles family's main goal is to provide great coffee with a unique quality as well as the fully traceable and transparent product. This way the clients can get a coffee with fair treatment which is also friendly to the environment.
Teresita is in charge of the whole production, logistics, and wet milling. The Robles family is also innovating year after year in order to achieve the highest quality standards of the international market.
Lot Name / Description:
Finca la Casa is located at 1500-1600 masl, producing mainly Caturra and Catuai varieties.
The land is taken care of by chemical fertilizers throughout the year in order to restructure the soil and increase the quality and quantity of coffee production.
The entire farm is located under the shade of trees such as plantain, castor, bananas, güitite, avocado, jocote, and poró.
The farm has been through a renovation plan for three years by now in order to try new coffee varieties such as the F1 Millenium, Obatá, Catigua MG2, and Geisha, as the existing Caturra and Catuai plants are already ending their useful life.
Process & Drying:
After selective handpicking, the cherries are left to rest for 24 hours in an indoor canoe, then get pulped without removing the mucilage and fermented for another 36 hours in the shade and controlled temperature.
The cherries are then dried for 22 days on a raised beds under direct sunlight, only getting covered for a night with a transparent waterproof plastic to prevent the water and moisture affect the coffee quality.
The cherries are homogeneously moved in regular intervals with a rake-like tool approximately every hour from 6:00 a.m. to 5:00 p.m. for the first 10-12 days until it reaches the correct humidity around 10-11%.