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Sweven Coffee

El Perezoso - Catuaí, Caturra, Costa Rica

El Perezoso - Catuaí, Caturra, Costa Rica

Regular price $29.00
Regular price Sale price $29.00
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– “A smooth and simply delicious naturally processed filed blend brought to us by the producers of Cooperartivo Naranjo”.

what to expect in the cup

Black cherry, mango, tamarind. Sweet and well rounded cup with balanced stone fruits acidity and smooth texture.
This is our first time purchasing from the Naranjo Coop and the reason is simply because this coffee is delicious and super well balanced. Plus, it really fascinates us the fact that a Cooperative of producers can work together and achieve such great results. This micro-lot called El Perezoso is a field blend of Catuaí and Caturra varietals. The cherries are picked at their ripest stage and are brought to the processing mill to be carefully selected, then the fruits are floated in order to select only the best cherries. And finally, the cherries are dried naturally on African raised beds for approximately 18 days. We love this coffee just as it is, morning or afternoon – it’s easy going and well rounder.
This El Perezoso lot is coming from the Naranjo Coop located in the West Valley. This coop consists of 2,000 members and they offer a micro lot program since 2006 that producers can join and receive agronomy and processes training and support. They then need to fulfil the requirements of the Coop for their coffee to be considered as Micro Lot. Producers get an advance of Colones 110,000 in cash for their Micro lots. These coffees are delivered directly to the coop, the other coffees (blends, commercial quality) are delivered in one of the 47 receiving centres. The range of producers they are working with is quite big and diverse. At the Coop, the Micro lots are dried on African beds. Yellow honeys are transported in water to the table (reason why they are classified as yellow honeys according to the coop standards). The lots are not moved during the first night and then moved every 20 min. It takes 10 to 12 days to dry the honeys and 18 for the naturals. The region is structured by ‘Lomas’ which are hills. The Loma program gathers specialty quality beans to create regional tailor-made lots for customers.
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