Wholesale #1 Costa Rica, Honey Process, Jorge Calvo y Teresita Roble

Wholesale #1 Costa Rica, Honey Process, Jorge Calvo y Teresita Roble

Kč209.30Price

Forest honey, yellow apple, full-body, almonds, creamy texture, red berries, apple cider

 

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  • Farm: Finca la Casa, Café Benigno

    Altitude: 1514 meters above sea level

    Process: Honey

    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%.

Tomáš Rezek

"S kávou pracuji už nějaký ten pátek a jsem vdečný když někdo k této surovině přistupuje s láskou a respektem. Protože nám tady i rychle dochází.
A i v The Miners vědí jak na to. Ať už designem jejich kaváren, samotnou kávou a nebo jejich nový skvělý projekt se 100% kompostovatelnými kapslemi ze dřeva s výběrovou kávou. Jsem rád, že jsem mohl být součástí tohohle projektu."

Veronika Tazlerová

"Dlouho jsem hledala způsob, jak si doma po ránu dopřát výběrovou kávu, aniž bych musela vstávat o hodinu dřív, abych si stihla připravit V60. Kapsle The Miners jsou skvělé a jsem moc ráda, že se do nich v The Miners pustili!"

Michal Hrabec

"Nikdy jsem nebyl příznivcem kapslové kávy. V Miners ale vzali skutečnou prémiovou kávu a do kapsle ji dali správné množství. Snadno si tak může skvělou kávu připravit i ten, kdo nechce trávit čas přípravou espressa v pákovém kávovaru.
Výsledný šálek mě mile překvapil, byl mnohem lepší než v mnoha kavárnách."