Corazón de Jesus

For this new harvest, we drop ‘La Pitina’ to the original farm name – Corazon de Jesus, who recently won the Cup of Excellence award in Costa Rica. Each year this is one of our best sellers, and for this harvest we are finding it even better than the previous crop. For this lot, the cherries first go through a ‘reposado’, or ‘resting’ time in cherry, before hitting the drying beds, this has been found to increase the intensity and vibrancy of the fruit character in the final cup, resulting in a wonderfully complex and bright expression of a Costa Rican Natural coffee.

The Corazón de Jesus, sourced from the producer of the same name in Costa Rica, represents a focused expression of regional terroir. Roasted by Bonanza Coffee Roasters, this lot utilizes a natural process, a technique where the coffee cherry remains intact while drying. Generally, natural-processed coffees are known for their heavier body and pronounced fruit-forward characteristics, often resulting in a more syrupy mouthfeel compared to washed counterparts.

When evaluating the nuances of this specific offering, it is helpful to reference the flavor wheel to identify the complex aromatic compounds that emerge from the drying process. By allowing the bean to absorb the sugars from the fruit pulp, the Corazón de Jesus highlights the distinct intersection of traditional Costa Rican cultivation and careful post-harvest handling. This coffee serves as an excellent example of how processing choices fundamentally shape the final profile in the cup.