THE RETURN TO LAS LAJAS

During our last field trip , we decided to return to Costa Rica. And no, not just for the Pura Vida lifestyle … Coffee culture is currently booming there. Overall yields are declining due to coffee tree diseases like rust, in addition to climate change, but the quality of the coffee itself is constantly improving; investments in research and development in processing methods certainly play a role.

The evolution of these innovations unfolds before our eyes and in our cups with each visit. Costa Rican coffee producers undoubtedly stand apart from the rest of the world; the proliferation of micromills and wet (and sometimes dry) processing facilities that producers build to control the processing and separation of their coffee batches significantly increases its quality. By investing in equipment such as pulpers (machines that remove the pulp from the coffee cherry) and degumming machines (which remove the mucilage, a honey-like substance surrounding the coffee beans), producers can harvest and process their coffee in various ways without relying on third-party mills. These initiatives can reduce operating costs and increase the price of the coffee. Thus, the considerable advantage of our visits to producers on-site is seeing the tangible results directly on the farms.

Thanks to our long-term relationships with these producers, we have access to exceptional products. Demand for these coffees is very high, and thanks to the relationships we have built over the years, these farmers prefer FARO for the sale of their coffees.

THE NATURAL PROCESS

The idea behind a trip to Costa Rica is also to catch up with all the latest innovations. Micromills are one such innovation and have helped put Costa Rican coffees in the spotlight in recent years. The famous Honey process, in fact, originated in Costa Rica. Today, it is increasingly popular and widespread among fine specialty coffees, although the specific Honey process still varies considerably from one producer to another. On some farms, the type of process (usually White, Red, Black, or Yellow) is achieved by removing a certain percentage of the mucilage before the coffee is dried, hence the importance of visiting and tasting the product.

Natural processing is gaining popularity among producers, partly because the unique cup profile can command higher prices and because water restrictions can make fully washed coffees more expensive and difficult for a micromill to produce.

WHAT ARE WE BRINGING BACK THIS YEAR?

Education is an ongoing process, and seeing all the effort behind the cup is still incredibly impressive to me. This year, we purchased 65 bags of Black Honey, which honors the unique flavor of the variety as well as the expertise of its producers. It should have arrived at the port a little earlier, so it's safe to say it made us wait this year! It gives me great pleasure, therefore, to offer you the new 2020 harvest. It's incredible and has even made me reconsider this year. Thank you to my colleague Jean and my travel companions with whom I had an intense and enriching experience.

Cheers!

- Maxime Fabi

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