The Castro family is developing regenerative agriculture to care for the soil and continue to cultivate sustainably for as long as possible.
Saints
Costa Rica - Los Santos - S. Ignacio de Acosta -SAINTS-SHB EP-Washed
Red catuaiCaturra rougeWashed
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Aromatic notes:
Spot price
€/kg
This coffee has been processed as the Castro family has done since the end of the XIXᵉ century
The Los Santos region is distinguished by its altitude and clay soil, on which coffee of the highest quality grows.
The Caturra variety has been the main variety grown on the Castro family farms since the 1970s. It is a mutation of Bourbon with high flavour qualities.
To obtain this very good coffee, everything starts with the trees. Only the very ripe cherries are picked, by hand, in 3 or 4 passes. This year (23-24), the yield was lower than last year.
This in no way detracts from the Castro family's high standards. Once the cherries have been sorted by flotation, they are pulped and washed. The beans are then dried in mechanical dryers. Once dried, they are sorted by size, density and colour, to export the most homogenous batches possible.
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Origin
Costa Rica Region
Los Santos Terroir
San Ignacio de Acosta Species
Arabica Varieties
Red catuai,
Caturra rouge
Process
Washed
Drying
Patios
Packaging
69kg - Jute bags
Altitude
1400 - 1600 Harvest period
December - February Type of harvest
Manual
The terroir San Ignacio de Acosta
The San Ignacio de Acosta region is well known for producing high-quality coffees. In the middle of the 19th century, the inhabitants of the Central Valley migrated to the south of the country, known today as Los Santos. The region has 220 km2 of land cultivated by farms with an average surface area of 2.5 hectares. 95% of the coffee produced in the region is classified as SHB.
The quite unique Los Santos climate is characterised by periods of 7 months of rain (May to November) followed by 5 months of dry weather (December to April). The flowering period extends from November to March. Harvesting and drying take place in the dry season.
Analyzed to the nearest gram
Find detailed physical and sensory analyzes of your coffee in the quality sheet with:
- Density
- The humidity level
- Water activity
- Colorimetry
- The sieve
- The nature of the defects
- The score and its details
- The aromatic profile (downloadable)
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