Finca Costa Rica

Highlights

“Despite the name, Finca Costa Rica sits in Santa María, Huila, Colombia, where Faver Ninco and his family farm at roughly 2,005 metres; the altitude and cool nights slow cherry maturation and build dense seeds. Processing starts with 12 to 15 hours of fermentation in cherry, then the coffee is depulped and fermented dry in barrels for 72 hours. A light wash leaves some mucilage on the parchment before the coffee dries in a greenhouse or mechanically for up to 16 days, depending on weather. The cup opens on bright star fruit with a dense lemon curd body, decorated by floral, white tea and yellow peach.”