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La Meca
THE ESTATE RANGE
Traceability: Farm
A coffee produced at a plantation combining a specific terroir anda producer’s unique know-how, expressing a history and a vision.
Quality
83+
Quantity
Very limited
Education points
50
Estate range
ESTATE
La Meca
Beraca
Tarrazu
Costa Rica
Producer
Deiver Mena Abarca
Altitude
1650 - 1700m
Environment
Montainous
Species
arabica
Varietal
Red catuai , Red caturra
Harvest period
January to March
Harvest type
Manual
Process
Honey
Drying
African beds
Sensory profile
« A fine bouquet with notes of raspberry, redcurrant and milk chocolate. The coffee then develops notes of grapes, brownies, chocolate and caramel that linger at the end of the cup. »
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THE ESTATE RANGE
Traceability: Farm
A coffee produced at a plantation combining a specific terroir and a producer’s unique know-how, expressing a history and a vision.
Quality
83+
Quantity
Very limited
Education points
50

ABOUT

This coffee comes from the Beraca farm, managed by its producer, Deiver. He has just begun experimenting with natural honey processes, to create this Red Honey. We have chosen to work with Deiverto contribute to his adventure and help build this coffee's future.

Grown in the heart of the Tarrazu region, known for its high-quality coffee, this one benefits from the Los Santos region's unique climate. It 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.

BERACA

The Beraca farm is situated near the villages of Llano Bonito and Leòn Cortez. 16 of the farm's 20 production hectares are devoted entirely to coffee growing. As this farm does not have its own washing station, the cherries are taken to the Meca washing station in San Pablo. The farm and station are both managed by the same producer, Deiver Mena Abarca. New facilities are set up very regularly at the plantation to produce new varieties in new plots and continuously offer new results in the cup.

Each year, Deiver has to adapt to climate change and to new constraints to ensure his farm's future for his family. Deiver is currently overseeing an ongoing renovation and planting project, and production has begun at several new plots this season.


Ground
-

Rainfall
-

Temperature
-

Humidity
0.00

Shadow
xxx

Preparation

The coffee is harvested in the dry season, then placed on raised African beds to dry.

BERACA

Strengths

Red Honey

The history of the producer

The story
of the producer

Deiver has been the Beraca farm's producer since 1996. He has managed to increase its production from a 3-hectare area to 20 hectares in just a few years. Today, 16 hectares are devoted to coffee production. Deiver is constantly working to diversify and develop his heritage. It is thanks to his efforts that he has been able to produce microlots. Encouraged by the excellent altitude and weather conditions at his farm, he decided to choose and process his own microlots with the aim of finding better market alternatives for his coffee. It is how the Meca micro-beneficio came into being in 2015. Before creating his beneficio, Deiver participated in a training course to improve his expertise and technical skills.

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