The Corazón de Jesús Micromill is located in the Brunca region of Costa Rica, at the base of Chirripó, the country's highest peak. It is owned and managed by the Alvarado Fonseca family, who started this project in 2015 with the vision of producing specialty coffee.
On their land, they grow Catuai, Caturra, Red Bourbon, and Typica varieties, experimenting with and using a variety of processing methods, such as washed, red honey, natural, natural-fermented, and anaerobic. This innovative approach, combined with a focus on quality, has earned them national recognition, including 2nd place in the Costa Rica Cup of Excellence in 2024.
The cherries are handpicked when ripe and processed at the mill. For natural coffees, the cherries are dried on raised beds for 15-20 days, then left to rest for about two months before being dry-milled and prepared for export. The result is a coffee that reflects both the family's talent and the unique qualities of the Chirripó soil.
Product images are shown for presentation purposes. We do our best to ensure that the information we give you is correct and complete, but please always consult the product packaging. The manufacturer may change the packaging without prior notice, so we cannot be held responsible for any differences (in terms of color, shape, appearance) between the image shown and that of the delivered product.
COSTA RICA CORAZON DE JESUS
Country: Costa Rica
Farm: Corazon De Jesus
Process: Natural
Notes: plums, grapes, mango, chocolate with cherries
Weight
Roasting profile
75.00 lei
Tax included
Quantity:
-
Security policy:
Pay securely through Euplatesc.ro
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Delivery policy:
We roast on Tuesdays and Thursdays.
Orders placed by 9am on these days are picked up in 48h.
The Corazón de Jesús Micromill is located in the Brunca region of Costa Rica, at the base of Chirripó, the country's highest peak. It is owned and managed by the Alvarado Fonseca family, who started this project in 2015 with the vision of producing specialty coffee.
On their land, they grow Catuai, Caturra, Red Bourbon, and Typica varieties, experimenting with and using a variety of processing methods, such as washed, red honey, natural, natural-fermented, and anaerobic. This innovative approach, combined with a focus on quality, has earned them national recognition, including 2nd place in the Costa Rica Cup of Excellence in 2024.
The cherries are handpicked when ripe and processed at the mill. For natural coffees, the cherries are dried on raised beds for 15-20 days, then left to rest for about two months before being dry-milled and prepared for export. The result is a coffee that reflects both the family's talent and the unique qualities of the Chirripó soil.
Product images are shown for presentation purposes. We do our best to ensure that the information we give you is correct and complete, but please always consult the product packaging. The manufacturer may change the packaging without prior notice, so we cannot be held responsible for any differences (in terms of color, shape, appearance) between the image shown and that of the delivered product.