Starting in 2011, Finca Hacienda Copey has a short history producing coffee in Costa Rica but have made waves, having won the Costa Rican Cup of Excellence twice in 2017 and 2019. Hacienda Copey grows Geisha, Red Catuai, Yellow Catuai, Villa Sarchi, Villalobos, processing them in a variety of traditional and experiemtal techniques. We're pumped to have partnered with a team so dedicated to quality and innovation and look forward to what they have in store for the world in the future.
This particular lot is a yellow catuai varietal from the Miran plot of Hacienda Copey. Its is processed as an anaerobic honey with a fermentation period of five days. The cherries ferment with skin on, after which they are pulped and the beans dry as a honey. This coffee is an exploration of the interplay between displaying terroir (honey) and the creation of new flavour compunds (anaerobic). This lot was also used as part of a two-coffee blend by the Japanese Brewers Cup champion Mr. Shiraishi on the world stage.