PURA VIDA BLEND OF COSTARICAN SPECIALTY COFFEES
Vanilla, Caramel and Cocoa Flavors, Ripe Black Berries, Sweet Aftertaste
The Pura Vida Blend has been perfected by our baristas to create a sensational, full bodied and well balanced cup of coffee, which perfectly could be used for an espresso, but also for pour-over with V60 method or in a mokka pot. It contains three of the best coffees of Costa Rica: a washed coffee from Palmichal, a fantastic natural processed coffee from Ecobeneficio Jiménez and an exquisite yellow honey from Hacienda Sonora. This blend combines the best of the best and will really let you feel and taste our way of ‘Pura Vida’ in Costa Rica.
Palmichal
During 1967, the three Vindas brothers Eduardo, Leonel and Gerardo purchased the first hectares of land from a cattle farmer and continued producing milk and cheese for the 1,500 inhabitants of Palmichal. Two years later, Eduardo, Leonel and Gerardo started to grow the first coffee seedlings on the tremendous slopes of the Tacuotarí mountains, where nobody else even dared to think of growing coffee on these spectacular slopes,but the Vindas’, convinced that the volcanic soil combined with the smooth, pacific-influence and relatively dry climate was ideal for coffee growing, continued to grow Caturra and Catuaí plants protecting the crystalline rivers and preventing the mountain borders from erosion.
Palmichal features some of Costa Rica´s best coffees. The name “Calidad Palmichal” is a designation of prestige, much as that of nearby Tarrazú – and has spent the last 100 years refining its processes in a micro-mill for small batches of specialty coffee. ienda S The ripe and handpicked red beans are delivered to Palmichal Mill, where it’s pulped and then graded by density using water channels and screen sieves. The coffee is then moved to fermentation tanks for 24 hours and afterward washed with clean mountain water. Finally, the coffee is dried in drum driers at low temperatures and stored in parchment in special silos, to preserve its characteristics. The coffee is hulled and sorted only just before shipment.
The ripe and handpicked red beans are delivered to Palmichal Mill, where it’s pulped and then graded by density using water channels and screen sieves. The coffee is then moved to fermentation tanks for 24 hours and afterward washed with clean mountain water. Finally, the coffee is dried in drum driers at low temperatures and stored in parchment in special silos, to preserve its characteristics. The coffee is hulled and sorted only just before shipment.
Hacienda Sonora
Hacienda Sonora sits at the foot of the volcano Poas. The farm (one of the biggest and most famous for specialty coffee in Costa Rica) operates on 100% renewable energy generated by a hydroelectric generator that transform rushing rivers into energy. The energy fuels the wet and dry mills and provides free electricity for everyone living and working on the farm. On the whole, Hacienda Sonora has shared their success generously, paying fair wages to all workers and bolstering the local community economy. Hacienda Sonora has its own micromill, which enables the farm to keep lots separated by variety and create unique microlots. The mill is centrally located, right to a traditional sugar cane mill that’s been preserved intact for over 150 years.
Ecobeneficio Jiménez
Caragral is one of the microlots from family Jiménez in the region Tarrazú in Costa Rica. This specialty coffee is shaded grown, handpicked and the nutrient-rich volcanic soils, the high altitude and the perfect climatic conditions, influenced by the Carribean on one side and the Pacific on the other side, makes this coffee one of the best coffees in the world. Family Jiménez is cultivating coffee since generations in their Ecobeneficio in an environmentally friendly way while preserving and supporting the the opulent flora and fauna to get the best quality and results. The techniques for growing, harvesting and drying the beans are continuously being developed.
The result is a well balanced clean coffee with vanilla, caramel, fruity and cocoa flavors, silky body, and a sweet aftertaste.
Region: Palmichal, Volcan Poas, Tarrazú
Producer: Leonel Vindas, Hacienda Sonora, Ecobeneficio Jiménez
Altura: 1.300 – 1650 meters
Variety: Red Catuaí, Caturra
Harvest: Jan-Mar
Process: Fully Washed, Yellow Honey, Natural
Acidity: Citric
Body: Balanced
Roast: Medium or Dark
