Zoom Costa Rica William Mora
Zoom Costa Rica William Mora
Zoom Costa Rica William Mora

Costa Rica William Mora

boysenberrybanana moussetiramisu
$21.00
Grinding this coffee brings out a pleasant boysenberry aroma. Expect a juicy and pastry-like cup of coffee, as this natural Costa Rica is truly a shining example of a naturals process coffee. We tasted a wide range of flavors from cupping with a pastry-like mouthfeel, reminding us of tiramisu. The cup rounds out with subtle hints of banana, balancing out the mouthfeel.


Brewing it in a Chemex highlights the syrupy boysenberry notes. Extracting an espresso shot brings out grapefruit with hints of raspberry. This coffee is phenomenal on drip, with a flavorful and expressive cup that makes you want to have another.


About the Farm:
Thanks to unbelievable people from Selva Coffee, Perry and Marianela, we can't wait for everyone to try this natural Costa Rica. This coffee is the direct representation of hard work by William Mora and his family from El Chirrascuasa farm in Costa Rica. William and his wife, Olga Aplizar, have 5 young kids that are very engaged in coffee farming. They help with all the work around the farm, from pruning, to fertilizing, to maintenance work too.


El Chirrascuasa farm is located at 1600 masl in San Miguel Leon Cortes, in a sub-region of Tarrazu called Parritilla. Access to the remote farm can be challenging in an absence of roads, and to this day, the phone reception is spotty at best. Besides running the coffee farm, William also tends to the farm's cattle, which are used to help keep the farm fertile with organic compost.


The Agropecuaria Hellen micro-mill only processes natural coffees.  They have found a loyal market that enjoys their natural coffees' expressive fruit character and flavor complexity.

 

About Processing:
William most often hand picks the coffee cherries in the afternoon. He then takes his truck full of cherries to the wet mill where the cherries go through a floating system, separating out the bad floaters from the lot. After the cherries are moved to raised drying beds, the fruit is laid out overnight. The next day, the coffee is spread out over the raised beds into a thin layer to dry the pulp for few days. Lastly, the coffee is moved into thicker layers for 21 more days of slow drying.


About Selva Coffee:
Selva Coffee is a green coffee trader that's been connecting farmers and roasters and bringing a lot of extraordinary coffee to America. Selva has provided a means to work with innovators of the green coffee industry. We were able to cup and talk we Perry and Marianela personally at our Roastery Location.

 

They were able to share their vast knowledge about their coffee offering and how serious they are on quality standards, which shows in the end product. The green bags of coffee represent the artwork from a California artist, Daren Thomas Magee, who our roasting team here loves a lot and it was so excited that he made the artwork for Selva Coffee, a perfect representation of how good the coffee is.


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Farm El Chirascuasa Micromill Agropecuaria Helle
Region Parritilla, Tarrazú, Costa Rica
Process Natural
Variety Caturra
Elevation 1600-1800 masl
More Info: Direct Trade

Grinding this coffee brings out a pleasant boysenberry aroma. Expect a juicy and pastry-like cup of coffee, as this natural Costa Rica is truly a shining example of a naturals process coffee. We tasted a wide range of flavors from cupping with a pastry-like mouthfeel, reminding us of tiramisu. The cup rounds out with subtle hints of banana, balancing out the mouthfeel.

Brewing it in a Chemex highlights the syrupy boysenberry notes. Extracting an espresso shot brings out grapefruit with hints of raspberry. This coffee is phenomenal on drip, with a flavorful and expressive cup that makes you want to have another.

William most often hand picks the coffee cherries in the afternoon. He then takes his truck full of cherries to the wet mill where the cherries go through a floating system, separating out the bad floaters from the lot. After the cherries are moved to raised drying beds, the fruit is laid out overnight. The next day, the coffee is spread out over the raised beds into a thin layer to dry the pulp for few days. Lastly, the coffee is moved into thicker layers for 21 more days of slow drying.

Thanks to unbelievable people from Selva Coffee, Perry and Marianela, we can't wait for everyone to try this natural Costa Rica. This coffee is the direct representation of hard work by William Mora and his family from El Chirrascuasa farm in Costa Rica. William and his wife, Olga Aplizar, have 5 young kids that are very engaged in coffee farming. They help with all the work around the farm, from pruning, to fertilizing, to maintenance work too.

El Chirrascuasa farm is located at 1600 masl in San Miguel Leon Cortes, in a sub-region of Tarrazu called Parritilla. Access to the remote farm can be challenging in an absence of roads, and to this day, the phone reception is spotty at best. Besides running the coffee farm, William also tends to the farm's cattle, which are used to help keep the farm fertile with organic compost.

Selva Coffee is a green coffee trader that's been connecting farmers and roasters and bringing a lot of extraordinary coffee to America. Selva has provided a means to work with innovators of the green coffee industry. We were able to cup and talk we Perry and Marianela personally at our Roastery Location.

They were able to share their vast knowledge about their coffee offering and how serious they are on quality standards, which shows in the end product. The green bags of coffee represent the artwork from a California artist, Daren Thomas Magee, who our roasting team here loves a lot and it was so excited that he made the artwork for Selva Coffee, a perfect representation of how good the coffee is.