This month is the last month of our harvesting. In the area where our four farms are located, Tarrazu region, the harvest of the coffee cherries is being done in between the months of December to March. More than 100 people of native Americans tribes from Panama are helping us every year with the collection of the coffee, some are secluded that they are even does not speak Spanish!
This year we have increased our yield by 20% for our Catuai Red / Yellow coffee and by 30% of our Geisha coffee ("The Champagne of Coffees").
What are we waiting for?
After coffee is being collected the real art & science kicks in. There are several processes that the coffee cherry and the coffee beans needs to go through, before being served to your cup.
Coffee beans are grown and harvested once a year. The cherries are not matured at the same time; therefore, we need to go 3 to 5 times to the same farm to collect the ripest coffee beans at the right moment.
Once it has been collected, we take it to our processing mill where we decide what kind of taste, we would like to emphasis in each coffee micro lot. This season we have decided that we are going to have the following processes for the Catuai:
- Black Honey
- Fully Washed
For the Geisha we are going to have an experimental process which is called an anaerobic process, in this process we pill the cherries and live a thin lair of mucilage. Once the cherries are ready, we put them for 24 hours into a sealed tank injecting Co2 into it to deprive the oxygen. The next process is washing the beans only once, to take the mucilage off (but not completely as it gives some nutty-peanut flavor once we toast it). The coffee beans are now ready to be dried for 12 to 15 days.
Now are we ready to roast it?
After the beans are dried and packed into 46kgs sacks (101.4 pounds) they need to “rest” – Reposo in Spanish for 40 to 60 days. This process reduces the green coffee beans humidity to 10% - 12%. Once this resting period is done, we are sorting the grains electronically with a sorting machine and grade them.
At this point we have ready to roast green beans with extremely unique flavors and aromas (just asks anyone who opened our coffee bags at the first time – it is an aroma bomb to your nose).