Family business that started during 2004-2005 harvest.
The production of sustainable coffee has in mind the preservation of the surrounding ecosystem and the local vegetation.
Currently we only process coffee beans produced at PAGUA S.A plantation, located in the Brunca Zone (Pejbaye-Pérez Zeledón) at 900 – 1100 meters of altitude.
Sustainable plantation that include a lot of hardwood trees and help to preserve the local fauna. Surrounded by naturally re-grown woods.
The plantation is being handled using appropriate soil conservation techniques, such as natural crop fences, contour curves and water shed control.
In order to produce a better quality coffee, the main varieties are “CATURRA” and “CATUAI” types.
The success of the plantations start at a very early stage with a optimum nursery handling.
Due to a very good plantation handling, ICAFE (Costarican Coffee Institute) has chosen the property in several occasions, to perform field experiments with different coffee varieties. Currently we have approximately 1.5 Ha of experimental crops.
Processing Of The Beans
In order to ensure the best coffee processing quality, the most modern equipment in the market is used. Currently we use an ecological processing equipment UCBE-500® provided by Penagos (www.penagos.com).
Such equipment has important features, as a minimum and efficient water use, which helps to greatly reduce the environmental unfriendly process waste and minimize beans damage during the process.
To provide the coffee its unique flavor, the drying process is performed using natural methods. It starts with the use of “African beds”, that pre-dry coffee beans to approximately 20% humidity levels.
The goal is to reach a 10-12% humidity, which is accomplished during the “PATIO DRYING" process.
A part of an environmental friendly activity, we reduce the contaminant waste to a minimum, trying to lower the negative impact of such process.
The liquid waste (meaning water mixed with coffee beans pulp) is gathered in liquid recollection tanks in order to be reused later on the same coffee crops or in the fields.
Regarding the solid waste, mainly coffee hards, it is transformed in to a natural compost. The use of a fungus recollected form the surrounding forest, helped us achieve a 100% reuse of such waste as compost.
Finished Product – Café Oro
The coffee has a very good average bean size. Several analyzed samples have a 90% size over sieve 16.
Regarding the flavor test, it has an average grade of 8.3 in the main aspects of such test (meaning general looks, roast, aroma, body, acidity and cup).