Day 9 | Costa Rica Yellow Pacamara

This natural lot comes to us from Finca Los Manatiales in the region of Valle Occidental (West Valley), Costa Rica. This area has a pleasant climate with well-defined dry and rainy seasons and very fertile volcanic soils. Costa Rica boasts a wide range of microclimates that can have a dramatic affect on a coffee's flavors and quality.

Named for the springs of water throughout its 10 hectares, Finca Los Manatiales is owned by the Rodríguez family and managed by Esnider Rodríguez. When they purchased the high elevation land 32 years ago, it was a wild grass-filled landscape. The family planted coffee and it thrived. Today, the farm is operated by three generations of the Rodríguez family. From grandfather, to father, to son, they consistently produce top notch coffees.

This special varietal was developed in El Salvador's Institute for Coffee Research. It took over thirty years of meticulous cross-breeding and evaluation to achieve the perfect blend of Pacas and Maragogipe traits. The result was Pacamara, a varietal that combines productivity with exceptional cup quality.

Costa Rica is known for its focus on sustainability and harmony with nature. For the natural process, only ripe cherries are carefully hand picked. They are floated in clean water to sort out any damaged or defective cherries. The selected cherries are immediately moved to and spread out on raised beds to dry with their fruit in-tact. To insure even drying, the coffee is rotated regularly and covered as needed. It can take anywhere from 16 to 35 days to reach the desired moisture level of 11%.

This coffee is a treat for the senses with a perfect balance of fruity and chocolate flavors. The cup is sweet and silky with notes of spiced plum, milk chocolate hazelnut, raspberry panna cotta, and toffee.