Rio Jorco Estate

Varietals Blend Catuai - Caturra

Tarrazu Region
Costa Rica

An historical farm from the Pacific

The farm Rio Jorco is located in Tarrazu, in the west

coast of Costa Rica. The farm which is from the XIX century was bought in 1910 by who was the manager at the moment: Jorge Zeledon. With passion and vision, he transformed the farm of 20 Ha in a farm of many Ha Thanks to all of his human and economical investments, this farm contributed a lot to give such reputation to the Tarrazu region. The brothers Luis & Jim Alfaro, great grandsons of Jorge Zeledon, manage actually the farm, always with the same objective as their great grandfather, the pursuit of quality Located to 1700m over volcanic soils, the farm owes its name to the river which crosses it, the Rio Jorco River. Thanks to its location on the west coast, the winds of the Pacific Ocean enhance the taste of coffee. Indeed, the wind created water stress on coffee trees which promotes fruit ripening and transmission of sugars from the pulp to ensure grain softness in cup. A manual and selective harvest have been practiced for many years and great efforts have been made in processing infrastructure to improve crop quality and to preserve natural resources. After depulping, the recovery ponds have been multiplied to support the creation of micro batches depending on the location of the coffee and the time of harvest. Drying areas have also been enlarged to improve drying and better control of the fermentation. The processing plant is a highly ecological unit: process waters are recycled, depulped used as a natural fertilizer and fuel for the mechanical units come from recycling of fallen trees in the forest.

Production characteristics
Botanical species: Arabica Botanical varieties: Blend 50% Caturra, 50% Catuai Altitude: Strictly Hard Bean - 1700 meters Harvesting method: Manual selection and mature cherries Treatment: Wet method Drying: 3 methods according to harvested batches
Mechanical Oven Sun and outdoors on racks Sun and outdoors on cement areas

European preparation :
No more than 4 defects / no major defects Mechanical Calibration Manual sorting

Harvest period: November to March

Cupping note
Cupped on April 24th, 2013. Roast color: Medium Method of preparation: French press The nose: hints of sweet fresh fruit and gourmet Liquor: fresh and harmonious coffee with a great aftertaste

Aromatic profile 84.25/100

Fragance Harmonie Persistance Intensit Complexit

Puret Douceur Vivacit

Matire Flaveur