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Costa Rica- Santos Lopez - Yellow Catuai Honey Processed

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Regular price $19.00
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Pickup available at 830 West Centre Avenue

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1 lb

830 West Centre Avenue

Pickup available, usually ready in 24 hours

830 West Centre Avenue
Portage MI 49024
United States

269-598-5808

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Wet mill: Passiflora

Founded: 2017

Altitude: 1800 masl

Region: Los Santos

Subregion: Santa Cruz

Farm Size: 2.5 hectares

Variety: Yellow  Catuai

Tasting Notes:  Brown Sugar, Pecan, Toffee

Santos Lopez, the father of this family moved to Tarrazu from the North-Western Region of Costa Rica called Guanacaste in 1985. When he moved to Tarrazu he didn’t own any land and he worked for other farmers in the town of Santa Cruz. It wasn’t until after he got married and had children that he finally bought his first piece of land in Tarrazu. The Lopez Gamboa family has been growing their own coffee since the early 90’s in the same small town of Santa Cruz. Historically, they picked the coffee along with their seasonal workers who come from Panama to help in the fields during every harvest; and then delivered those cherries to a local Cooperative which processed and sold the finished green coffee product to different markets. In the harvest of 2017 the Lopez Gamboa family decided to start, Passiflora, their own micro mil. This came as a result of the low and unsustainable c-market prices they were receiving from the cooperative as well as their desire to innovate, add value to their product, and become some of the best quality farmers in the region.

The Lopez family has a  Penagos eco-pulper to process their coffee. They leave around 70% of the mucilage on the parchment when depulping and demucilaging. After that the coffee is sundried in raised beds for approximately 20 days while being moved around / turned about every hour during direct sunlight.


Once the coffee cherries are delivered to the receiving tank at Passiflora wet mill, Emmanuel immediately processes them. He utilizes recycled water to move the cherries through their Penagos Eco-Pulper. They remove some of the mucilage from the coffee with the mechanical demucilager at the end of the Penagos Machine, after they depulp and remove some of the mucilage, they put the beans on raised beds for a fermentation during 24 hours and after that they wash and try to remove as much mucilage as possible from the coffee. They find that this Washed process with a fermentation lends to a clean and fruity cup.