Coffee Story
The Calderón family has been working in Dota Valley, Tarrazú, Costa Rica, for three generations. The family now owns fifteen farms and a Los Angeles micro-mill, where they process coffee from their farms. This particular lot is a Typica Mejorado from the El Maracuya farm, which the family has owned for over 40 years. Until five years ago, it was a granadilla farm, but they decided to replant this 2-hectare lot exclusively with Typica Mejorado. This is a white honey-processed coffee in which the cherries were harvested at peak ripeness, go through the meticulous honey process, and then sun-dried on raised beds.
About the Honey Process
Rather than fermenting under water and removing the mucilage by washing it clean from the parchment, the Calderon family uses a mechanical demucilager to release a certain amount before drying. In general, as the amount of mucilage left on the parchment increases, so too does the colour of the honey process from white (the least amount of mucilage) to black (the most amount of mucilage). The honey process occurs as the sugars in the mucilage react with the environment over time, through the different stages of drying. This creates a sticky layer on the outside of the parchment that is reminiscent of honey!
What is the Superbrew Series?
We're launching a Super Series of coffee releases that feature, wait for it…Super Coffees!! Whether it's the variety, processing style, or another characteristic, all the coffees released under this moniker are a little extra special, exciting, or notable in some way that we want to share with you, and there will usually be a limited supply.
