Costa Rica - Aprocetu

TASTING NOTES

Fig, prune, pecans

WHY WE LIKE IT

This coffee shines for itsvery high sweetnessand a delicious balance. In every sip, notes offig, prune and pecan, which evoke the warmth of theautumn desserts, with a soft acidity and a medium-high body that make it enveloping.

Combinenuts and dried fruitin a juicy and elegant cup, perfect to enjoyboth alone and with milkand very appropriate for this time of year.

HISTORY

The story ofAPROCETUIt is that of a community that refused to let its coffee industry die. It was born in 2002 with17 coffee growersfrom the communities of San Rafael, El Pital, El Caite, and La Potenciana, at a time when the coffee price crisis was driving many families to abandon the countryside. Thanks to organization and collective work, today the association brings together36 producers, who have managed to recover farms, reactivate the local economy and consolidate a high-quality coffee recognized in Costa Rica.

Among its founders stands outDon Arnoldo, a pioneer who began growing coffee in the 1970s with his father, when the harvest in Turrubares was transported by horse and cart. In 1985, the local residents took a key step by creating the first coffee receivers, improving the harvest and giving visibility to a bean that would soon be distinguished by its excellent cup. Decades later, with the support of local institutions, APROCETU has added modern infrastructure, such as aAgribusiness and Training Centerwhich includes a cupping laboratory and training spaces, strengthening the quality and added value of regional coffee.

The big turning point came in 2009, when they achievedjointly benefit from a community harvest, proving that unity could turn tradition into a sustainable project. Today, APROCETU represents not only a sweet and complex cup, but also a model ofrural resilience, where each bean tells the story of families who decided to stay, innovate, and bring the Turrubares name to the world of specialty coffee.

VARIETAL AND PROCESS

Aprocetu combines four Arabica varieties that stand out both for their origin and for the qualities they contribute to the plant and the coffee. This blend combines tradition and genetic improvement to achieve productive, resilient coffee plantations with great quality potential.

HeRed Catuai, developed in Brazil from Mundo Novo and Caturra, is recognized for itshigh productivity, good adaptability to different altitudes and moderate resistance to rust.San Isidro, grown in several regions of Central America, stands out for itsstability in the field, with plants of balanced growth and a natural acidity that favors regular harvests.Obata, also of Brazilian origin, contributesgreat resistance to diseasesand consistency in production, making it ideal for specialty projects and sustainable crops.

Complete the setMarseillaise, a Sarchimor-type hybrid created in Nicaragua, appreciated for itscompact size, high yield and strong rust resistanceIn addition to its agronomic strength, it has a quality potential that has made it a highly valued variety throughout Central America. The combination of these four varietals allows Aprocetu 42 producers to obtain healthier coffee plantations, stable harvests, and a solid foundation for high-quality coffees.

The harvest begins with acareful selection of cherries at their optimum point of ripeness, to ensure the concentration of sugars that will define their sweetness. After pulping, the grains undergo atraditional washing benefitwhich preserves clarity and balance in the cup. Drying takes place in two stages: first in patios for seven to eight days, with constant turning for uniform dehydration, and then inAfrican raised beds, where natural ventilation allows for the ideal humidity. Each step is carried out carefully to maintain the integrity of the bean and enhance the sensorial nuances that distinguish this coffee.

RECIPE

For espresso:

Uses 17 grams of dose to extract 50 grams of final beverage in a cup in a time of 27”

For filter:

We use 18 grams of ground coffee and 306 grams of water at 93°C. We make three pours. We wait 45 seconds for the first 54 grams, then make two 126-gram pours in a total time of 2'35".