Behind Bougainvillea Coffee
This coffee is sustainably grown in Costa Rica by Rossana Lok and Pedro Ferreira on their 3 hectare farm, Nonna Anna, which is located on the slopes of the Turrialba volcano. They produce only the Red Obata variety within a natural shaded area that protects the coffee harvest and gives a habitat for birds and insects which pollinates the surrounding plants.
Most of the picking and processing is done together with the employees of the Guayabo Lodge hotel, which contributes to the economy of the region since they mainly hire people from the local community of Santa Cruz.
They have a strong focus on high-quality and that is why they work only with a micro-lot of a single variety, which is resistant to leaf rust and was developed in Brazil using a Timor hybrid and Villa Sarchi, and now commonly planted in Central America.
It is a coffee that not only has exceptional flavour attributes, but also excellent performance and resistance to diseases, which guarantees an excellent cup.
Coffee Bean Processing
This special single-origin bean was carefully dried in the Turrialba valley using the Black Honey processing method, which gives the coffee an unique sweet aroma and a full-bodied flavour, since the cherry peel is removed, but some amount of the fleshy inside, the “mucilage”, remains while the beans are dried on beds inside greenhouses.
More humidity and a slower development lead to black honey because the bean processing requires more drying time (9 days) and a lot of shade. The cherries are sorted to guarantee beans of equal size and texture and they are also turned frequently to avoid mold formation or over-fermentation.