Origin: Costa Rica, Los Santos, San Marcos (exactly here)
Altitude: 1,800-2000 masl
Varietal: Catuai, Catigua
Producer: Río Jorco
Taste notes: sugarcane, molasses, vanilla
WHY DO WE LIKE IT?
This coffee stands out for its sweetness. Its tasting notes remind us of a vanilla beverage with a light texture. It has a taste similar to that of cane sugar, which makes this coffee a perfect beverage to drink on its own or with milk.
You can prepare it in your Italian coffee machine or if you have an espresso machine:
Use 16 grams of dry coffee to extract 36 grams of total brew in a cup in a time of 25 to 29 seconds.
Variables to take into account:
- TEMPERATURE: 92,5 C
- PRESSURE: 8.5 Bars
- MACHINE: La Marzocco Linea PB
- GRINDER: Mythos 1
- WATER: 70 ppm
STORY BEHIND THIS COFFEE
Rio Jorco is a true phoenix story. The farm and mill have a long history of producing one of the most consistent, representative and accessible coffees in Tarrazú, Costa Rica. After many, many years of making a name for itself and setting a high standard for coffee production in the area, its management began to run into financial problems due to poor decision making. The project reached such a point that Rio Jorco had to be sold. Recently, Carlos Castro, a farmer and philanthropist, acquired the project to support the surrounding community. Since Carlos' family took over the project, it has truly flourished, not only in business, but especially in plantings and the wellbeing of the mill. Together, with Carlos' daughter, her husband, Yendry, and his right-hand man, Gerardo, they have turned Rio Jorco around and even improved its reputation.
VARIETY AND PROCESS
The variety of this coffee is Catuai and Catigua. The Catigua variety because it is a plant with positive characteristics: it produces well, is fairly disease resistant and gives a good cup profile.
The process is washed. In this case, the coffee is uniformly harvested as ripe as possible, the husk is removed mechanically with a classic washed process. It is then placed on African beds to dry for approximately 10 days until it reaches optimum humidity.