Costa Rica Don Cayito

Coffee Story
Don Cayito comes to us from the Calderon family, who have worked in the Santa Maria de Dota Valley in Tarrazu for three generations. The family owns fifteen farms and a micro mill where they process their coffees called Los Angeles. The coffee farms are located at 1650 to 2100 masl in a beautiful landscape of steep slopes that protect the crops from the Atlantic weather but allow the ocean breeze from the Pacific. The region is known as a land of exceptional coffee, not only for its soil characteristics but also for its coffee farmers' experience and hard work.

This particular lot is classic white honey processed Catuai, where the cherries were harvested and then de-pulped using a mechanical demucilager until most of the pulp was removed. Then, the parchment is sent to the drying area until the moisture content has reached a stable value between 10-11%. Temperatures can be colder at many micro mills in Tarrazu due to the high elevations so drying can take many days.