Finca Salaca, Costa Rica, Washed
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
- Unit price
- per
Red apple, raisin and chocolate
COFFEE PROFILE
We love this Filter coffee for its sweetness and richness in body. In the cup we see a lot of structure and balance, highlighted by smooth chocolate, crisp red apple, and a sweet raisin finish.
| TASTES LIKE | Red apple, raisin and chocolate |
| ROAST | Filter |
Story
María Elena Castro and her son, Luis Salazar, are the dedicated stewards of Finca Salaca, a family-owned coffee farm nestled in Costa Rica's renowned West Valley near Zarcero. Perched at an elevation of around 1,750 meters, the farm thrives in fertile volcanic soils and a favourable climate, perfect for cultivating exceptional coffee.
In 2011, after years of delivering their coffee cherries to other mills, María Elena and Luis established Beneficio Monte Brisas, their own micro mill. This pivotal decision granted them greater control over processing methods, allowing meticulous attention to detail and enhancing the quality of their coffee.
Finca Salaca is planted with various cultivars, including Centroamericano, Villalobos, Villa Sarchí, and Caturra. The family employs traditional washed processing methods, ensuring cherries are processed at peak ripeness. Their commitment to quality and sustainability has positioned Finca Salaca as a producer of some of the finest washed coffees in the Central Valley.
The washed processing, particularly of the Centroamericano variety, results in a balanced coffee profile with notes of molasses, burnt sugar, and bittersweet chocolate, complemented by hints of caramel apple and berry. Through dedication and innovation, María Elena and Luis have transformed Finca Salaca into a model of excellence in Costa Rican coffee production, significantly contributing to the country's specialty coffee landscape.
| PRODUCER | María Elena Castro and Luis Salazar |
| REGION | Zarcero, West Valley |
| VARIETAL | Centroamericano |
| PROCESS | Washed |
| ALTITUDE | 1750 masl |
Origin
Zarcero, West Valley, Costa Rica
The West Valley of Costa Rica, or Valle Occidental, is celebrated as one of the country's premier coffee-growing regions, with a rich history of cultivation dating back to the early 19th century. Coffee was introduced to Costa Rica in the late 1700s, and the West Valley quickly emerged as a key production area due to its ideal growing conditions. The region's high altitudes, fertile volcanic soils, and cool climate create the perfect environment for cultivating Arabica coffee.
In the mid-19th century, coffee production expanded significantly as Costa Rica began exporting to Europe, with England as a primary market. The government encouraged coffee farming by offering land grants, fostering a strong base of smallholder farmers. The West Valley gained a reputation for high-quality coffee, introducing traditional varieties like Caturra and Villa Sarchí, the latter being a natural mutation from the region.
By the 20th century, the West Valley solidified its status as a leading specialty coffee region, with small farms and micro mills pioneering innovative processing methods, such as honey and natural processes, alongside traditional washed methods. This adaptability enhanced the complexity and flavor profiles of their coffees, earning the region recognition for its bright acidity, complex fruit notes, and balanced body.
Today, the West Valley thrives as a center for specialty coffee, with many farms passed down through generations. It is renowned for its commitment to sustainability, innovation, and the preservation of traditional coffee varieties, significantly contributing to Costa Rica’s reputation as a global leader in high-quality coffee production.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 32 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew at 3:00. |
| Best Freeze Date | 8-12 days after roast |
