Coffee, Costa Rica, Filter Coffee, Pink
This wild coffee is a Villa Sarchi from Sumava de Lourdes. We’ve bought this particular coffee for years. This lot was de-pulped and sent to raised beds to dry for 16 days. What makes it categorically “wild”, is the process that occurs prior to drying. First, the freshly harvested cherries are gathered into the washing station’s cherry hopper and left overnight. This starts the breakdown of the fruit surrounding the seeds. Once the coffee is de-pulped, all of the mucilage and the seeds are sent to sealed plastic tanks. The tanks are located in a cool spot where the temperatures remain below 20 degrees Celsius. For 72 hours the coffee ferments in these tanks before being sent to the patios for drying.
Why are the sealed tanks necessary? The simple answer is to manipulate the microbes that were involved in the breakdown of the coffee fruit. By sealing the tank (minus a one-way valve for oxygen to escape), Francisco Jose was able to facilitate an environment where lactic acid bacteria (LAB) could thrive. These LAB feed on other types of acid, chiefly citric and malic, to create lactic acid as a byproduct of their respiration. This lactic acid has a different flavour profile, and the increased contact time with this broken-down fruit brings that flavour profile into the seed, which in this case tastes like cherry cola, cream, and honey. Because of this influence of lactic acid on the flavour profile of the coffee, Francisco and Francisco Jose have called this process lactico galactico.
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We want to draw your attention to a subtle change on our labels, all of our labels now include both filter and espresso symbols. The reason for this is simple: all of our coffees have been prepared so that they are well suited to any brewing method. Different brewing methods will highlight different aspects of our coffees, making each brew unique. We will continue to classify any coffees we deem especially suited for brewing espresso.
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