Costa Rica, La Guaca

Melon, cherry, chocolate.

A honey-processed Red Catuai lot from Café Rivense del Chirripó, a family micromill in southern Costa Rica's Brunca region. Régulo Ureña and Isabel Rojas founded it in 2005 after moving from cattle to coffee. Each of their sons now runs part of the business.

The cherries are de-pulped without water, pre-dried four days on raised beds, then sealed in bags for 8 to 10 days before final drying. That extra fermentation is where the fruit comes from. Sweet, juicy, and still easy to drink. La Guaca is named for nearby indigenous ceremonial sites.

Details

• Tasting notes: melon, cherry, chocolate
• Origin: Chirripó, Brunca, Costa Rica; 1,600 m
• Producer: Ureña Rojas family, Café Rivense del Chirripó
• Variety: Red Catuai
• Process: honey, 8 to 10 day sealed-bag fermentation
• Methodical scale: 6 of 7 (1 is Classic, 7 is Avant-garde)
• Best for: pour over, espresso
• Methodical's espresso recipe: 18 g in, 40 g out, 31 seconds
• Sizes: 12 oz, 2 lb, or 5 lb; whole bean
• Limited release; roasted by Methodical Coffee in Greenville, South Carolina