Costa Rica Lourdes de Naranjo -Finca Genesis

Costa Rica Lourdes de Naranjo -Finca Genesis

Farm Description

We bought this tiny lot of coffee from a farm called Genesis two years ago at the main harvest, and it was a stand-out coffee from that crop. It should be; after we bought this lot in '08, they held the Costa Rica Cup of Excellence and this farm won it, No. 1! The coffee was a blend of Genesis farm, which is adjacent to Los Manantiales farm. This year Oscar and Olga Mendez at Finca Genesis have constructed their own micro mill and are processing their own lots. Genesis? What's with the name? Oscar explains that it was intended to describe a new beginning for the family, to sell their coffee independently rather than to the mill for bulking, and also his ecological vision. His farm is "edenic" for sure, with a great variety of shading and fruit trees, as well as flowers planted everywhere! Everyone who visits falls in love with the place O & O; so did I, so we have an exclusive relationship (SM/Shrub) with them for this coffee. This is a "Honey Coffee or "Miel", a pulp natural where the coffee fruit is skinned (depulped), and the fruity mucilage is allowed to dry in contact the with the parchment shell that surrounds the green bean. The difference in this long contact, and the different drying dynamic, means a cup with greater body, and milder acidity. In the case of Genesis, it makes for a potent flavor experience. Honey process can make for a very unusual and varied-looking green coffee too. Some beans retain their full silverskin, reddish to yellow in color, while others appear like wet-processed green coffee. But you can see by how it roasts that it doesn't matter if the coffee has chaff or not on the surface - it is a sound bean underneath. (In fact the old practice of polishing green coffee to make it appear more beautiful often harmed the cup quality by heating it due to friction of the polisher burrs).

this is the smaller 20 bag final lot offered from this past year's harvest.

This coffee is part of our Farm Gate pricing program.

Cupping Notes

This coffee is so amazingly sweet, potent, and somewhat exotic compared to the standard Costa Rica wet-process flavor profile. The dry fragrance is intensely sweet, with malt syrup, praline, dark honey, and raisiny fruits. Adding the hot water, the wet aromatics have interesting savory sweet qualities, dark brown bread in the oven, cooked berry and more raisin fruits (think pie). It's a coffee I just want to sit and smell for as long as possible - these are highly attractive aromatics! The cup is vividly bright, with strong honey-lemonade flavors, red berry, toasted nut, and praline. It's quite sweet, but not in the typical wet-process Costa Rica way. The body is dense, thick. It definitely reveals itself as a true "honey coffee," a "miel" or pulp natural process. In that respect, the flavors are slightly more rustic, and the opaque body more pronounced, and a distinct "roundness" to the mouthfeel.

Score

89.9

Lot Size

20 70kg bags

Roast Recommendations

City+ to Full City+

Processing

Pulp Natural

Varietal

Caturra     Villa Sarchi    

Grade & Appearance

.2 defects per 300grams, 17-18 Screen

Packaging

Shipped in GrainPro, vacuum packed at our warehouse
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This coffee has sold out. The review is provided for reference purposes only.

Oscar and Olga Mendez say "Ciao"

Ripe cherry cluster, Villa Sarchi cultivar, Finca Genesis

View from the ridge at Finca Genesis (very windy day!)

Oscar explains his techniques, which are all organic, but not certified.

Abba, the queen of Finca Genesis
 

Comments

#1 Had two roasts of this on the

Had two roasts of this on the table yesterday, one a light sample level roast and the other at Full City with a couple pops in the cooling tray. What an amazing spectrum of attributes! The lighter roast had a light syrupy body with a clean open finish and lots of golden raisin and vanilla bark. The darker roast had a lot of Berry-accented honey on the nose and in the cup with a deep middle and Black Tea/Cranberry like acidity and longer, sweeter finish.

#2 SO Espresso

8 days off the roast.. Dark Honey, cardamon, golden raisin and a long syrupy finish. Pulled one 20 sec. shot that had a lot of tangy peach with almost a rhubarb-like bite. The longer shots showed more of a tawny port in the middle and finish. One of the people I was messing around with this with said that it made him think of Harvest Gold, as in the appliance color from the 70's. Thought that this had a lot of complexity to it for being a single origin shot.

#3 2 days post roast

This is the coffee of the year as far as I am concerned. Sweet like brown sugar with plum and tons of clove at Roasted Coffee Pictorial Guide. ">Full City+. We dropped this right at the snaps of second crack, and it is simply amazing. In the cup we almost feel like we were smelling cloves rather than coffee. Great find, and we will be carrying this for quite some time.

#4 Help :)

Could you tell me what kind of roaster you are using?

thanks

#5 Roaster

I am using an Ambex YM-5. I roast this coffee with a 6 lbs charge.

#6 spices

"This is the coffee of the year as far as I am concerned. Sweet like brown sugar with plum and tons of clove at Roasted Coffee Pictorial Guide. ">Full City+. We dropped this right at the snaps of second crack, and it is simply amazing. In the cup we almost feel like we were smelling cloves rather than coffee. Great find, and we will be carrying this for quite some time."

Could not agree more, nor could my customers!

#7 Congrats!

Rob Kettner of Fernwood Coffee Co. in Victoria, BC is the 2010 Canandian National Barista Champion. Great job, Rob, and great news for Oscar and Olga at Finca Genesis whose coffee Rob used.

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