REGION: San Ramon, West Valley & Heredia
GROWING ALTITUDE: 1000-1500m
VARIETALS: Caturra, Catuai
HARVEST PERIOD: November-February
PROCESS: Fully Washed
FLAVOUR: Honey, Walnut & Citrus
DECAF PROCESS: Swiss Water
Decaffeinated Costa Rica has a balanced body and moderate acidity with initial flavours revealing honeyed sweetness and prevalent walnut and citrus notes.
Just on the outskirts of the town of San Ramon in Costa Rica’s West Valley lies Café de Altura San Ramon, a co-operative representing producers primarily in the West Valley, but also from other regions in Costa Rica. Formed in 2004 with closer to 500 members, Café de Altura was formed in order to better face the challenges of a changing industry, the co-operative has since grown and now represents closer to 3500 individual producers. Coffee from the West Valley is sold under the name “El Poeta” which is where this lot can be traced.
THE SWISS WATER PROCESS
The Swiss Water Process involves placing the top grade coffee beans in pure water with soluble coffee components. It is kept in the water for around 12 hours until 99% of the caffeine has diffused out from the bean while maintaining the essential flavours. The absence of chemicals makes this a very popular process as it is the most natural and pure form of decaffeination. The Swiss Water method is regarded as the best in the world and is carried out by the Swiss Water Company in British Colombia Canada