October 2024
Costa Rica San Diego Natural
Elevation: 1200 - 1750 meters above sea level
Grade: Strictly Hard Bean (SHB), European Preparation (EP)
Region: Tarrazú
Varietal: Cattura, Catuai
Process: Natural Process
Tasting Notes: Strawberry, Star Fruit, Cane Sugar, Milk Chocolate, Almond
Cup Score: 86
From the Tarrazú region of Costa Rica, a canton of the San José Province. Located on the Northern edge of the "Cordillera de Talamanca" (Talamanca Mountain Range), Tarrazú is the most famous (and highest-producing) coffee growing region in Costa Rica. Tarrazú’s climate is characterized by two well-defined seasons; a rainy season lasting seven months (May through November) and a dry season (December through April). This coffee was harvested and processed in the dry season of November 2023 through March 2024.
On average, precipitation for the region is 2,400 millimeters (94.5 inches) per year. The red clay soil, humid climate, and tropical temperatures with an average of 24ºC (75ºF) help nurture some of the best coffee in Costa Rica.
The San Diego Mill is the most modern mill in Costa Rica. Established in 1888, San Diego has been innovating for well over a century. Today San Diego specializes in coffees from the Tarrazú and Tres Rios regions. The mill takes pride in striving for ever increasing efficiency and quality standards. At the same time the mill has taken a leading role in working with producers to ensure good community relations and sustainable production.
This natural (dry) processed coffee was cultivated by growers in Costa Rica’s Tarrazú region. The smallholders delivered cherry to the San Diego mill and to its satellite receiving stations. Once at the mill, the cherries were sorted, holding back only ripe red cherries for this micro-lot. The cherries were then laid out with the fruit intact and turned regularly to promote even drying and air circulation. After hulling, the coffee was cupped by the quality control team at San Diego and finally sorted to prepare this wild, bold, fruit-forward coffee.
What's so good about the Natural Process?
In the weeks that it takes the coffee fruit to dry out before the coffee bean is removed, the cherry of the coffee is infusing the bean with natural sugars that greatly enhance the flavor of the bean once it's roasted. These additional sugars manifest as additional body, and flavors like "fruitiness" and "berry".