mauricio vindas, san pablo de leon cortes, costa rica

This is our first season with Mauricio Vindas' coffee from Altos del Abejonal, Tarrazu Jeremy and Matt cupped the early fresh crop sample in Costa Rica and they demanded to have this coffee.

These Caturra and Red Catuai cherries, grown at elevations topping 1900 mASL near San Pablo de León Cortés, in the Tarrazú region, offer something very special indeed. The farm has completed construction of the micromill facility, with pulping managed by a small but highly effective Penagos pulper. Several raised drying beds have also been completed where coffees are hand sorted after processing.

The altitude and varietals and attention to processing contribute to create a cup that is sweet with flavours of banana, sweet orange and watermelon in the finish. Espresso shots offer Seville orange, tropical fruit and candy floss. The washed processing of Altos del Abejonal produces a gorgeous structure, giving a distinctly creamy sensation in the mouthfeel. The combination of explosive flavours and delicious aftertaste designate this to be a true champagne quality coffee.