A moment to celebrate the coffee industry, we’re stretching International Coffee Day into days with a special offer on a small lot, Evangelista, from Costa Rica. Available for a limited period only, we hope you’ll join us as 20% of sales will go towards World Coffee Research and Project Waterfall.
EVANGELISTA
The most perfect coffee for the occasion and zeitgeist produced by people we’ve consistently bought from for many years, Evangelista is processed by Efrain “Macho” and Herbert Naranjo at their Santa Rosa mill in a very contemporary style known as “cherry rested”.
A family operation, Efrain and his son Herbert own four farms Evangelista, Plaza, Trapiche and the most famous, which some of you might recognise, Macho. One of our favourite Costa Rican coffees, we almost certainly showcase at least one Macho honey process each year, and this year is no exception, so keep an eye out for the Yellow Honey later this season.
Costa Rican producers are famous for their wide breadth and sophistication when it comes to processing. Processing all their own coffee in their Santa Rosa 1900 mill, Efrain and Herbert control every step of the process. Through constant experimenting and rigorous QC procedures, their coffees are constantly evolving, leading us to this delightful lot of cherry rested Evangelista.
CHERRY RESTED
Born out of necessity, the cherry rested process came about for a very practical reason. Santa Rosa micro mill is remote and located very high up on the hill. Finca Evangelista is the furthest farm away, and as a result, by the time Efrain’s team gets the harvest delivered to the processing point, it’s pretty late in the day. Too late to start processing, the cherries are stored and rested en masse in the “siphon”, the large funnel that, when opened, feeds to the depulper until they can be depulped the next day.
After noticing the effect on flavour this small “resting” period had, Efrain and Herbert decided to experiment with purposefully prolonging the resting period and extending the processing protocol to one to two days rest, depending on the heat and climate.
This creates a carbonic maceration effect and amplifies tartaric acidity, developing a grapey-winey flavour. Once rested, the coffee is de-pulped and fully washed before drying on beds. By combining the carbonic maceration and washed process, you end up with these intense processing flavours lifted by the overall cleanliness of a washed lot.
INTERESTING FACT:
This particular lot also only uses Villa Sarchi varietal cherries. A cultivar that originated in the Costa Rican town of Sarchi, it tends toward more fruity, floral flavours. Evangelista is available as an Espresso and as a Filter.
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Evangelista
£14.00tasting notes
