小川珈琲
Costa Rica Don Egidio Rodriguez (Beans) 150g No.6060
Costa Rica Don Egidio Rodriguez (Beans) 150g No.6060
Product basic information
Product basic information
[Taste comment]
The flavor combines the aroma of spices like cinnamon, the sourness of blackberries, and the sweetness and soft texture of carrot cake and dried dates.
Green bean producing country: Costa Rica
Producer: Alan Rodriguez Vega
Elevation: 1,600m
Variety: Geisha
Selection: Anaerobic (anaerobic fermentation)
Aroma: ◆◆◆◆◆
Bitterness: ◆
Acidity: ◆◆◆
Body:
Costa Rica
The Republic of Costa Rica (Spanish: La República de Costa Rica Rica), commonly known as Costa Rica, is a republic located in the southern part of Central America. Coffee cultivation in Costa Rica is centered around the Sierra Madre mountain range in the center. The flavor differs depending on the region, and the country is roughly divided into eight regions (BRUNCA, OROSI, TARRAZU, TURRIALBA, TRES RIOS, VALLE CENTRAL, VALLE OCCIDENTAL, and GUANACASTEGUANACASTE). Don Egidio Rodriguez's farm is located in the West Valley region of VALLE OCCIDENTAL.
■ History of the farm
Our farm has been in the mountains of San Luis de Grecia, Alajuela, Costa Rica since 1970. The quality of the coffee beans grown on this land shows the incredible effort and commitment that goes into the process to produce a quality product. Located in a place with rich volcanic soil, high rainfall frequency, the right temperature and an altitude of 1620m, these lands help to produce exquisite coffee beans. The farm puts in a lot of effort to harvest the best cherries and has been working the farm with love for many years, and that love is reflected in the flavor of Don Egidio coffee.
Don Egidio has been an excellent farmer for years, dedicated to sowing the seeds and caring for the farm together with his children, producing the best tasting coffee cup by cup from the best cultivated varieties.
This item was a winning lot (30th place) in the 2023 Costa Rica Cup of Excellence, and was selected and won solely by Ogawa Coffee.
Selection method: Anaerobic fermentation
The fully ripe red Geisha cherries are harvested, washed, and fermented in a covered tank without exposure to outside air. As the fermentation of the cherries progresses, the oxygen concentration in the tank decreases, and the coffee cherries in the tank undergo intracellular fermentation (anaerobic fermentation), which is different from the usual process. This produces a rich, sweet flavor and a fine acidity.
