El Cola Roja, Costa Rica, Natural
- Regular price
- $21.50
- Sale price
- $21.50
- Regular price
-
- Unit price
- per
Dark berries, melted chocolate and cherry
new in
COFFEE PROFILE
This coffee delivers a rich flavour experience, with warm, melted chocolate notes balanced by the sweetness of dark berries and a hint of sweet cherry. Its velvety body and lingering sweetness create a well-rounded and satisfying cup, perfect for those who enjoy an indulgent profile.
| TASTES LIKE | Dark berries, melted chocolate and cherry |
| ROAST | Milk-based |
Story
Don Senel Campos Valverde, the visionary behind Finca El Cola Roja in Costa Rica's Brunca region, embodies the spirit of innovation and perseverance. As a third-generation coffee farmer, Don Senel broke from tradition in 2014 by establishing his own micromill, Don Senel Micromill, to elevate the quality of his coffee and gain autonomy over processing. Starting with just 300 kilograms of cherry and a washing machine motor as a makeshift pulper, he successfully sold his first small lot and reinvested in his farm and infrastructure.
Finca El Cola Roja, named after the Cola Roja T5296 variety grown there, symbolises his dedication. This variety, part of the Sarchimor genetic line, is known for its rust resistance and excellent cup potential. Don Senel's natural processing methods, tailored to his farm's unique microclimate, enhance the coffee's fruit and complexity. Cherries are handpicked at peak ripeness and dried slowly on raised beds, with meticulous attention to detail, including monitoring Brix and pH levels during fermentation.
Through his work, Don Senel not only produces exceptional coffees but also honors his family's legacy and sets an example for other small producers. His story is one of self-determination, community pride, and continuous learning, reflected in the vibrant, fruit-forward profiles of his Cola Roja Natural microlots.
| PRODUCER | Don Senel Campos Valverde |
| REGION | Brunca region |
| VARIETAL | Sarchimor Cola Roja (T5296) |
| PROCESS | Natural |
| ALTITUDE | 1800 masl |
Origin
Brunca region, Costa Rica
The Brunca region in southern Costa Rica holds a unique yet understated place in the country's coffee cultivation history. While renowned areas like Tarrazú and the Central Valley have traditionally dominated Costa Rica's coffee narrative, Brunca—comprising provinces such as Pérez Zeledón, Buenos Aires, and Coto Brus—has quietly evolved into a significant coffee-growing zone, particularly over the past few decades.
Coffee was introduced to Brunca in the mid-20th century, as farmers expanded southward from central regions due to land availability and ideal growing conditions. The region boasts elevations ranging from 1,200 to over 1,900 metres, fertile volcanic soils, and diverse microclimates shaped by mountain ranges and proximity to the Pacific Ocean, making it perfect for cultivating high-quality Arabica varieties.
Historically, Brunca's coffee was sold anonymously into cooperative blends, with little recognition for its unique terroirs or producers. However, the early 2000s marked a turning point as Brunca emerged as a serious contender in the specialty coffee scene, driven by the rise of micromills and direct trade models. Producers like Don Senel embraced experimental processing methods and traceable microlots, transitioning from bulk commodity models to quality-focused cultivation.Today, Brunca is celebrated not only for its production volume but also for its flavour diversity, innovation, and sustainable practices, contributing to Costa Rica's reputation as a leader in traceable, high-quality coffee.
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 | 18-30 days after roast |
| Brew Parameters | Dose 20.7g in the portafilter to extract 38g in the cups in 25 seconds at 93.5 degrees and add 115g milk weight per single espresso |
| Best Freeze Date | 24-28 days after roast |
