"Cap Bon" coffee is from Central America.
Central American coffees are generally quite cherry and cocoa-flavored, so if you like this profile, this type of coffee is for you.
We will change the coffee approximately every 3 months, but the general profile will remain the same in all our Cap Bon coffees.
| Origin |
Finca Garcilazo, Tres Rios, Costa Rica |
| Process |
Natural, Anaerobic |
| Variety |
H1 |
| Tasting notes |
Mango, 65% Dark Chocolate, Prune |
"Cap Bon" coffee is from Central America.
Central American coffees are generally quite cherry and cocoa-flavored, so if you like this profile, this type of coffee is for you.
We will change the coffee approximately every 3 months, but the general profile will remain the same in all our Cap Bon coffees.
| Origin |
Finca Garcilazo, Tres Rios, Costa Rica |
| Process |
Natural, Anaerobic |
| Variety |
H1 |
| Tasting notes |
Mango, 65% Dark Chocolate, Prune |
Alice Soto is the farm owner; she loves cofffee production and wishes to keep the farm legacy of the future generations. The problem is that new generations doesn´t want to work the land and productivity is a hard problem to tackle. SMS Specialty Coffee project came to offer their management services, the farm needed an extreme makeover. At least 40 hectares needed renovation, productivity was the lowest of the farm history and the producer needed a huge investment to turn thing around. Two years ago, the goal was to transform a traditional farm into a top of the line productive unit. New envioronmental and social principals became a day to day protecting rivers, trees and wildlife, while planting hybrids highly productive as H1, H3 and H15 allows to the the farm achive a high quality coffee, offering it now as Estate Coffee
The process begins with collecting 100% mature coffee cherries on the farm, guaranteeing its optimal point of maturation to process as specialty coffee. Once the truck with the coffee cherries arrives at our wet mill in Patalillo, it is transported by a conveyor belt to a tank to remove floated beans, and any other impurity, such as fragments of wood, dry or green leaves, to guarantee only 100% coffee cherries remains. Once the cleaning process is finished, the coffee is placed in tanks to generate fruit fermentation for a period of 48 hours. Once this process is finished, the coffee cherries are transferred to steel tanks with a capacity of 30 kg each, they are completely closed to generate an anaerobic fermentation for 48 hours, the tanks are located inside a container, and the objective is to have a constant level of temperature during the fermentation process. Once this step is completed, the coffee is placed in African beds (using a thickness between 1.5 inches and 5 inches, depending on the profile of interest) to start the drying of the pulp, mucilage, and internal moisture of the grain, the coffee is constantly moved manually, every 30 minutes, until it is constantly dried, reaching a humidity of 10.5%. This process can take approximately 15 days. Finally, the coffee is placed in Grain Pro bags to rest for at least one month, then in the dry mill, the pulp is removed, then the green beans are classified by size and density, in order to have export-quality coffee ready to be sent to their final destination